Carrot Spice Cupcakes
Ingredients
The cupcakes
-
⅓
cup
canola oil, expeller pressed
-
1
teaspoon
vanilla extract
-
1
cup
plain, unsweetened plant-based milk
-
⅓
cup
agave nectar
-
1
tablespoon
ground flaxseeds
-
2
tablespoons
chia seeds
-
1 ¾
cups
shredded carrots (about 3 medium)
-
2
cups
white whole wheat flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
¼
teaspoon
allspice
-
¼
teaspoon
ginger
-
¼
teaspoon
nutmeg
-
¼
teaspoon
cloves
-
¼
cup
raisins
-
¼
cup
chopped pecans
The frosting
-
8
ounces
vegan cream cheese
-
½
cup
coconut palm sugar or brown sugar
-
½
teaspoon
vanilla extract
-
3
tablespoons
cocoa powder
-
as needed
plant-based milk
Instructions
- Preheat the oven to 350 degrees F.
- Combine canola oil, vanilla, plant-based milk, agave, flaxseeds, and chia seeds in a mixing bowl and beat until smooth and fluffy.
- Stir in the shredded carrots.
- In another bowl, blend flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and cloves, then add to the wet ingredients gradually, stirring to combine.
- Fold in the raisins and pecans.
- Pour the batter into muffin pans prepared with nonstick spray or lined with muffin papers.
- Bake for 30 to 35 minutes until golden brown and a toothpick comes out clean.
- Let the cupcakes cool for a few minutes before removing from the pan to cool completely.
- Whip vegan cream cheese with coconut sugar, vanilla, cocoa powder, and enough plant-based milk to achieve a thick mixture, then frost the cooled cupcakes.
Nutrition Facts (estimated)
Servings
12
Calories
278
Total fat
13g
Total carbohydrates
40g
Total protein
5g
Sodium
258mg
Cholesterol
0mg
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