These Gluten-Free Vegan Carrot Cake Cupcakes are super moist, full of flavour and slathered with a delicious cream cheese frosting.
*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon apple cider vinegar instead
**You can alternatively use almond flour
***You can alternatively use 200g (7oz) coconut yogurt