Sugar-Free Vegan Carrot Cupcakes

Name: Sugar Free Carrot Cupcakes
Cuisine: American
Ingredients: 1 1/2 cup gluten free flour; 1/2 tsp baking soda; 3/4 tsp salt; 1 tsp cinnamon; 1/3 cup xylitol; 1 packet NuStevia White Stevia Powder; 1/2 cup applesauce; 1/3 cup melted coconut oil; 2 tsp apple cider vinegar; 2 tsp pure vanilla extract; 1 packed cup shredded carrot; 1 tsp ground ginger

Dessert Vegan

These Carrot Cupcakes are absolutely perfect for Easter and as an added bonus they are vegan and of course sugar-free!

Sugar Free Carrot Cupcakes

Rated 4.7 stars by 3 users

Author:

Adapted from Chocolate Covered Katie

Ingredients

1 1/2 cup gluten free flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/3 cup xylitol
1 packet NuStevia White Stevia Powder
1/2 cup applesauce
1/3 cup melted coconut oil
2 tsp apple cider vinegar
2 tsp pure vanilla extract
1 packed cup shredded carrot
1 tsp ground ginger

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Directions

Preheat oven to 350F and place 9 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including carrot). Mix wet ingredients into dry ingredients, and immediately portion into the baking cups and place in the oven.
Bake 19 minutes, then allow the carrot cupcakes to cool before removing from the tray.