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.
In another large mixing bowl, combine flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.
Make a well in the center of the flour and add olive oil and almond milk mixture.
Combine, scraping down the sides to bring all the ingredients together, and it forms a smooth batter.
Stir grated carrots and chopped nuts into the Vegan Carrot Cupcake batter until well distributed.
Divide the Vegan Carrot Cupcake batter evenly into the 12 muffin holes lined with muffin cups.
Bake the Vegan Carrot Cupcakeson the center rack of your oven preheated to 350°F (180°C) for 20-25 minutes.
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.
Place the coconut cream, powder sweetener, and vanilla in the refrigerated bowl.
Start whipping the cream at high speed until it becomes light and fluffy like whipped cream.
Pour some frosting on the Vegan Carrot Cupcakes and top with a pinch of cinnamon and chopped pecan nuts.
Prep Time: 15 minutes Cook Time: 30 minutes Makes: 12 Cupcakes Calories: 236 kcal per Cupcake