Carrot Cupcakes with Orange Cream Cheese Frosting
Ingredients
The cupcakes
-
2
cups
All Purpose Flour
-
1
tsp
Baking Powder
-
1
tsp
Baking Soda
-
¼
tsp
Kosher Salt
-
½
cup
brown sugar
-
¼
cup
Sugar
-
2
tsp
ground cinnamon
-
¾
cup
Crushed Pineapple without the juice
-
½
cup
olive oil
-
2
Flax Eggs
2 tbsp. ground flax seed mixed with 6 tbsp. of water
-
⅓
cup
Chopped Pecans
-
1.5
cups
Fine Shredded Carrots
-
¼
cup
Almond Milk Unsweetened Vanilla
The frosting
-
8
ounces
Vegan Cream Cheese
-
¼
cup
Vegan Butter
-
5-6
cups
Powdered Sugar
-
½
tsp
vanilla
-
Juice of 1
Orange
-
Zest of 1
Orange
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mix the sugars, flax eggs, pineapple, and olive oil.
- Combine the wet ingredients with the dry ingredients gradually.
- If the batter is too thick, add almond milk as needed to loosen it.
- Fold in the carrots and pecans.
- Scoop the batter into muffin liners and bake for 21-23 minutes.
- Allow the cupcakes to cool.
- For the frosting, whip together the softened cream cheese and vegan butter.
- Add orange juice and vanilla to the mixture.
- Gradually mix in powdered sugar until the frosting is thick and not pourable.
- Fold in most of the orange zest, reserving some for garnish.
- Spread or pipe the frosting onto the cooled cupcakes and refrigerate any leftovers.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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