Gluten-Free Sprouted Brown Rice Carrot Cupcakes With “Cream Cheese” Lemon Frosting

The moist, sweet, and rich flavor of these cupcakes is highly addictive. Best enjoyed fresh and generously frosted!

Yield: 12 Cupcakes


2 flax eggs (2 Tbsp One Degree Organics Flax Seeds, ground + 5 Tbsp water)
1 1/2 cups gluten-free flour blend (see below)
2 tsp cinnamon
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
Pinch of clove
1 cup carrots, finely shredded
1/2 cup coconut palm sugar
1/2 cup maple syrup
1/2 cup coconut oil, melted
1/4 cup almond milk
1/2 cup walnuts, chopped

1 1/2 cups vegan butter, chilled
2 cups organic powdered sugar
2 tsp vanilla bean paste
5-6 tsp lemon juice

Gluten-Free Flour Blend:
1 3/4 cup One Degree Organics Sprouted Brown Rice Flour
3/4 cup tapioca flour


Preheat oven to 350 degrees F. Line a muffin pan with paper liners or lightly grease. Prepare the flax egg in a small bowl and let rest for approximately 5 minutes.

To make the cupcakes: In a large bowl, whisk together the first 7 ingredients. In a separate bowl mix together the shredded carrots, coconut palm sugar, maple syrup, melted coconut oil, almond milk and prepared flax egg. Add the wet ingredients to the dry and gently mix to combine. Fold in the walnuts. Divide the batter evenly between the prepared muffin tins.

Bake for 18 minutes, until fluffy and a toothpick inserted in the center comes out clean. Let rest in the muffin tin for 15 minutes before removing from the tin to a cooling rack. Allow to cool completely before unwrapping or frosting.

To make the frosting: Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl and use a hand mixer. Mix until smooth and fluffy.

Add more powdered sugar to thicken, if needed.