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Gluten Free & Vegan Carrot Cupcakes
IN THE KITCH18Ingredients
40Minutes
1200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 eggs (flax, 3 tbsp flaxseed meal + 8 tbsp hot water)
- 1/3 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/2 cup organic cane sugar
- 1/4 cup coconut sugar
- 3/4 tsp. sea salt
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. canela
- 3/4 cup unsweetened almond milk (plain)
- 1 1/2 cups grated carrot
- 1 1/2 cups gluten free flour blend (I use Bob’s Red Mill)
- 3/4 cup almond flour
- 3/4 cup gluten free oat flour
- 3/4 cup toasted pecans (chopped, + whole pecans for topping, optional)
- 1/2 cup vegan butter (use sticks, rather than the spreadable tub)
- 8 oz. vegan cream cheese (out of the fridge for 1 hour)
- 3 cups powdered sugar (sifted)
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NutritionView More
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1200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1200Calories from Fat520 |
% DAILY VALUE |
Total Fat58g89% |
Saturated Fat28g140% |
Trans Fat |
Cholesterol160mg53% |
Sodium1210mg50% |
Potassium530mg15% |
Protein16g |
Calories from Fat520 |
% DAILY VALUE |
Total Carbohydrate168g56% |
Dietary Fiber8g32% |
Sugars140g |
Vitamin A140% |
Vitamin C8% |
Calcium25% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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