Carro Cupcakes

A Vegan Carrot Cupcakes with A Not- so- Vegan Frosting

carrot cupcake

Recipe for: 12 cupcakes
Serving Size: 1 cupcake
Calories per Serving: 200Kcal (without frosting)
Nutritional Value:
This cupcake contains about 2.8g of Protein and 2.25g of Fiber. Covers about 35.5% of Vitamin A, 7.5% of Calcium, 6.5% of Iron and it also contains Vitamins E, B12, D, C, and Riboflavin. It contains omega 3 fatty acids, is low in saturated fats and has 0 Trans Fats.*

Approximate cook and prep time: 40 minutes

CARROT CUPCAKES

Ingredients

  • 1 cup of whole-wheat flour
  • 1 cup of all-purpose flour
  • 1 tsp. of baking powder
  • 1 tsp. of baking soda
  • ½ tsp. of salt
  • 1 cup of raw sugar
  • 1/3 cup of coconut oil
  • 1 tsp. of vanilla extract
  • 1 tbsp. of ground flaxseeds
  • 3 tbsp. of water
  • 1 1/3 cup of shredded or processed carrots
  • 1 cup almond milk
  • ½ cup of shredded coconut
  • more shredded coconut to decorate

Directions

  • Preheat oven to 350 degrees F° and line a cupcake tine with 12 paper liners.
  • In a large bowl, whisk together whole-wheat flour, all purpose flour, baking powder, baking soda and salt.
  • Mix ground flaxseeds with water and let it rest until it gets a gelatinous texture.
  • In a separate bowl, whisk together raw sugar, coconut oil, almond milk, vanilla extract, and flaxseeds’ mixture.
  • Add the wet ingredients to the dry ingredients and whisk to together to combine. I used my Kitchen Aid stand mixer in speed 4 for about 2 minutes.
  • Gradually mix in shredded carrots and coconut (leave some to decorate). You want a lot of carrots, but you do not want them to take over and become the majority of the cupcake batter.
  • Use an ice cream scooper to evenly distribute the cupcake batter throughout the line cupcake tin.
  • Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done. Cool before frosting.

FROSTING

The reason why I called the cupcake a “carrot cupcake with a no-so-vegan frosting” is because I used Dulce de Leche as a frosting (a milk-base caramel). Yes, I made an exception in my diet but you don’t have to. You can make a caramel or look for a vegan frosting that you like. I simply used Dulce de Leche and sprinkle some shredded coconut on top. Enjoy!!!

References:

Source: Nutrient data for this listing was provided by USDA SR-21.

*Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

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