Vegan Carrot Cupcakes

You will not miss your store bought carrot cake anymore. Truly a delicious treat especially for your little ones.  The best recipe that I have tried so far for carrot cake. You can turn this into a cake if you won’t use a mold & use a baking pan instead. Makes 6 to 8 cupcakes depending on the size of your mold.

🌻 RECIPE

🌱 Ingredients/Instructions :

☘ Preheat oven at 350 deg F . Mix the following in a big bowl until smooth –

▪︎ 2/3 to 1 cup coconut sugar

▪︎ 1/3 to 1/2 cup grapeseed oil or vegan oil of your choice ( you may skip if you want it oil-free but it won’t be as moist)

▪︎  2 tsp vanilla

▪︎ 2/3 cup apple sauce

 

☘ Add the following to your above mixed ingredients until smooth but don’t overmix –

▪︎ 1 1/3 cup flour

▪︎ 3/4 tsp baking soda

▪︎ 1/2 tsp salt

▪︎ 1/2 tsp cinnamon powder

▪︎ 1/2 tsp nutmeg powder

▪︎ 1/2 tsp ginger, ground

 

☘ Add the next ingredients to the above mixture until distributed well –

▪︎ 2 cups grated carrots

▪︎ 2/4 cup chopped walnuts

 

☘ Grease mold or pan with non-stick oil & add mix to it & bake 26 to 30 mins until toothpick comes out clean as you check it. Bakenfor another 3 to 5 mins. Let cake fully cool before adding your frosting. Suggested frosting recipe below.

 

 

🌱 Cashew Cream Cheese Frosting:

☘ Blend the following until smooth then spread thickly & evenly to your baked cupcakes –

▪︎ 1 cup raw cashews, presoaked for about 4 hrs

▪︎ 1/6 cup maple syrup of your choice of sweetener

▪︎ 1 tbsp lemon juice

▪︎ 1/4 tsp salt

☘ May top with fresh grated carrots for more appetizing look !