FOR THE MUFFINS ▢ 1 cup Almond Milk ▢ 1 tsp Lemon Juice ▢ 1 ½ cup Flour ▢ ½ cup Cane Sugar ▢ ½ cup Brown Sugar ▢ ½ tspBaking Soda ▢ ½ tsp Baking Powder ▢ ½ tsp Salt ▢ 1 tsp Cinnamon ▢ ¼ tsp Nutmeg ▢ ½ cup Olive Oil ▢ 2 tsp Vanilla Extract ▢ 1 ½ cups Carrots ▢ ½ cup Pecans
FOR THE FROSTING ▢ ½ cup Soft Vegan Butter ▢ 1 ½ cup Powdered Sugar ▢ ½ tsp Vanilla Extract ▢ 1-2 tbsp Vegan Milk
In a small mixing bowl, whisk the lemon juice and almond milk. Set the milk aside.
1
In another large mixing bowl, combine flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.
2
Make a well in the center of the flour and add olive oil and almond milk mixture.
3
Combine, scraping down the sides to bring all the ingredients together, and it forms a smooth batter.
4
Stir grated carrots and chopped nuts into the Vegan Carrot Cupcake batter until well distributed.
5
Divide the Vegan Carrot Cupcake batter evenly into the 12 muffin holes lined with muffin cups.
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Bake the Vegan Carrot Cupcakeson the center rack of your oven preheated to 350°F (180°C) for 20-25 minutes.
7
Open the can of coconut cream and carefully scoop out the thick top layer that, making sure you leave all the water at the bottom of the can.
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Place the coconut cream, powder sweetener, and vanilla in the refrigerated bowl.
9
Start whipping the cream at high speed until it becomes light and fluffy like whipped cream.
10
Pour some frosting on the Vegan Carrot Cupcakes and top with a pinch of cinnamon and chopped pecan nuts.
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Prep Time: 15 minutes Cook Time: 30 minutes Makes: 12 Cupcakes Calories: 236 kcal per Cupcake