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  • Gabi Frohlich

Vegan Spiced Mini Carrot Cupcakes with Cream Cheese Frosting

Little bites of spiced goodness


A 𝐥𝐢𝐭𝐭𝐥𝐞 𝐚𝐛𝐨𝐮𝐭 𝐜𝐚𝐫𝐫𝐨𝐭𝐬: they are a great source of vitamins, minerals, and fiber! Carrots are linked to healthy eye muscle maintenance because they are packed with vitamin A and antioxidants lutein, zeaxanthin, and alpha and beta carotene (two antioxidants that can be converted into vitamin A).

 

Vegan Spiced Mini Carrot Cupcakes with Cream Cheese Frosting

Vegan, Gluten-Free

Makes ~30 Mini Cupcakes


Ingredients

The Cupcakes

  • 1 c oat flour

  • ½ c almond flour

  • 1/2 c coconut sugar

  • 2 tbsp ground flaxseed

  • ½ tsp baking soda

  • ¼ tsp baking powder

  • ½ tsp cinnamon

  • ¼ tsp cardamom

  • ⅛ tsp ginger

  • ¼ tsp cloves

  • ¼ tsp nutmeg

  • ¼ tsp salt

  • ½ c applesauce

  • ½ c maple syrup

  • ¼ c vegetable oil

  • ½ c unsweetened vanilla nut milk

  • 1 ½ c shredded carrots

Cream Cheese Frosting

  • 1 ¼ c vegan cream cheese

  • 2 tbsp unsweetened vanilla nut milk

  • 1/4 c maple syrup

  • ⅛ tsp cloves

  • ⅛ tsp cardamom

  • ⅛ tsp xanthan gum (optional)


Directions

  1. Preheat oven to 350 °F. Lightly grease mini cupcake pans (ensuring there are at least 30 slots available) and set to the side.

  2. For the cupcakes, combine the dry ingredients in a medium sized bowl and whisk until evenly combined.

  3. Add the wet ingredients (including the shredded carrots) to a separate, smaller bowl and whisk until combined.

  4. Add the wet to dry ingredients and fold together until combined and ribbony.

  5. Spoon the batter evenly into the pans (to make about 30 mini cupcakes), about 1 tbsp per cupcake).

  6. Bake for ~14 minutes or until a toothpick comes out clean from the center of one of the mini cupcakes. Let cool completely before frosting.

  7. To make the frosting, whip together the cream cheese, nut milk, maple syrup, cloves, cardamom, and xanthan gum until thick and fluffy.

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