Vegan Carrot Cupcakes
Ingredients
The cupcakes
-
2 ¼
cups
all-purpose flour
-
2
teaspoons
baking soda
-
2
teaspoons
baking powder
-
1
teaspoon
sea salt
-
½
tablespoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
ground cloves
-
1
cup
solid refined coconut oil
-
1 ½
cups
brown sugar
-
1
cup
unsweetened applesauce
-
2
teaspoons
vanilla extract
-
3
cups
finely grated carrots
-
1
cup
chopped walnuts
The frosting
-
8
ounces
vegan cream cheese
-
½
cup
vegan butter
-
1
teaspoon
vanilla extract
-
1
pinch
salt
-
¼
cup
cornstarch
-
2-3
cups
powdered sugar
-
1
cup
chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F/180°C and line muffin cups with cupcake liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Melt the coconut oil in the microwave and mix it with the sugar, applesauce, and vanilla extract until combined.
- Fold the dry ingredients into the wet mixture, then add the grated carrots and walnuts.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake for 20-22 minutes until fully cooked, then cool in the pans for 5 minutes before transferring to a wire rack.
- To make the frosting, beat together the butter and cream cheese, then add vanilla, salt, cornstarch, and powdered sugar until desired consistency is reached.
- Refrigerate the frosting for at least 15 minutes, then frost the cooled cupcakes and garnish with walnuts if desired.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
341
Total fat
21g
Total carbohydrates
38g
Total protein
4g
Sodium
306mg
Cholesterol
0mg
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