VEGAN CARROT CUPCAKES

EASY

INGREDIENTS

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

INGREDIENTS

FOR THE FROSTING ▢ ½ cup Soft Vegan Butter ▢ 1 ½ cup Powdered Sugar ▢ ½ tsp Vanilla Extract ▢ 1-2 tbsp Vegan Milk

Mix Milk and Lemon

In a small mixing bowl, whisk the lemon juice and almond milk. Set the milk aside.

1

Combine Dry Ingredients

In another large mixing bowl, combine flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.

2

Pour Oil and Almond Milk

Make a well in the center of the flour and add olive oil and almond milk mixture.

3

Combine

Combine, scraping down the sides to bring all the ingredients together, and it forms a smooth batter.

4

Add Carrots

Stir grated carrots and chopped nuts into the Vegan Carrot Cupcake batter until well distributed.

5

Divide into Muffins

Divide the Vegan Carrot Cupcake batter evenly into the 12 muffin holes lined with muffin cups.

6

Bake Vegan Cupcakes

Bake the Vegan Carrot Cupcakeson the center rack of your oven preheated to 350°F (180°C) for 20-25 minutes.

7

Make Coconut Frosting

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.

8

Combine Ingredients

Place the coconut cream, powder sweetener, and vanilla in the refrigerated bowl.

9

Whip the Cream

Start whipping the cream at high speed until it becomes light and fluffy like whipped cream.

10

Add Frosting to Cupcakes

Pour some frosting on the Vegan Carrot Cupcakes and top with a pinch of cinnamon and chopped pecan nuts.

11

Prep Time: 15 minutes Cook Time: 30 minutes Makes: 12 Cupcakes Calories: 236 kcal per Cupcake

VEGAN CARROT CAKE CUPCAKES

SWIPE UP FOR PRINTABLE RECIPE

SIMILAR RECIPES