• Preheat the oven to 350 degrees. Line a 6-cup muffin tin with paper liners.
• Combine the gluten free flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a small bowl. Mix well and set aside.
  9 Tablespoons (83 g) Gluten Free 1-to-1 Flour Blend, ½ teaspoon (3 g) Baking Powder, ⅛ teaspoon Baking Soda, ½ teaspoon Cinnamon, ¼ teaspoon Ginger, pinch Nutmeg, ⅛ teaspoon Salt
• Add the brown sugar and egg to a mixing bowl. Use an electric mixer to beat them on medium speed for 3 minutes until the egg has increased in volume and the color is lighter.
  ¼ Cup (53 g) Light Brown Sugar, 1 (56 g) Egg
• With the mixer on, slowly pour the oil in at the edge of the bowl. Mix until combined.
  2 Tablespoons (21 g) Oil
• Add the vanilla followed by the flour mixture. Mix on the lowest speed until the dry ingredients are just incorporated. Scrape down the bowl.
  ½ teaspoon Vanilla
• Add the applesauce and grated carrots. Stir together with a spatula until the carrots are evenly mixed in.
  2 Tablespoons (30 g) Unsweetened Applesauce, ½ Cup (58 g) Carrots
• Portion the cake batter into 6 cups. The cups should be around ½-2/3 full.
• Bake in the preheated oven for 21-23 minutes or until the tops spring back when gently poked.
• Remove from the oven and cool in the muffin tin for 10 minutes. Then remove to a wire rack to cool completely before decorating.

For the frosting

• Combine the vegan cream cheese and butter in a mixing bowl. Beat with an electric mixer until smooth and creamy.
  2 ounces (58 g) Vegan Cream Cheese, 3 Tablespoons (42 g) Vegan Butter
• Add the vanilla and powdered sugar. Start the mixer on the lowest speed and mix until the dry ingredients are incorporated. It will resemble a thick paste.
  ½ teaspoon Vanilla, 1 Cup (120 g) Powdered Sugar
• Turn the mixer to high speed and beat for 3-5 minutes until fluffy.
• Transfer the frosting to a piping bag and decorate the cupcakes. Sprinkle with the chopped walnuts, if using.
  ¼ Cup (28 g) Walnuts