Moist Carrot Cupcakes With Decadent Cream Cheese Frosting (Vegan)
Carrots were first used in sweet cakes during the medieval period when sugar and sweeteners were scarce.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Moist Carrot Cupcakes With Decadent Cream Cheese Frosting (Vegan)
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease a cupcake pan or line with cupcake liners.
-
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
-
In a separate bowl, mix together the coconut oil, brown sugar, applesauce, vanilla extract, and almond milk. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
-
Fold in the grated carrots and chopped walnuts.
-
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
-
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
-
In a mixing bowl, beat the vegan cream cheese, powdered sugar, and lemon juice until smooth and creamy.
-
Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
-
Optional: Garnish with additional chopped walnuts.
-
Enjoy your moist carrot cupcakes with decadent cream cheese frosting!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
