Vegan Carrot Cake Cupcakes
Carrot Cake Cupcakes:
1 cup coconut flour
1 cup almond flour
1 tsp cinnamon
2 flax eggs – 2 tbsp ground flaxseed in a small bowl with 6 tbsp water, in the fridge to set for 15 minutes
1 cup date paste – I use 16 medjool dates blended with 1 c hot water, then measure 1 c paste
1 cup finely chopped carrots
2 cup almond milk
1 can coconut cream (unsweetened)
Optional – stevia, to taste
Preheat the oven to 350 degrees.
In a large bowl, combine the coconut flour, almond flour, and cinnamon.
Add the flax eggs, date paste, and carrots, and stir to combine.
Add the first cup of almond milk and stir thoroughly.
Add the second cup of almond milk and stir until the batter is totally combined.
Using a 1/3 measuring cup, place the batter into a lined/sprayed cupcake pan.
Bake the cupcakes for an hour – watch closely, yours may take slightly more/less time depending on your oven.
To make the whipped cream, scrape off the top solid part of a can of unsweetened coconut cream, and beat with a stand mixer until thick, stiff peaks form. Feel free to add a pinch of stevia if you’d like it slightly sweet.
Pipe or spread onto each cupcake and top with nuts or raisins if desired!