Carrot Cake is an old favorite around here and it’s definitely a nostalgic dessert that evokes memories of baking at home and lazy Sunday potlucks. Carrot Cake is also one of those sneaky treats that makes you feel like you’re eating healthy (it’s got veggies in it, right?🥕😁!), but it can be so high in processed sugar and calories.
Our friend and plant-based recipe creator extraordinaire Amanda @plant__creations is here to share her recipe for this classic sweet that packs in flavor and nutrition. And, since it’s vegan and gluten-free (and easily adaptable to nix the walnuts), you can share these cupcakes with all your friends and family! 🧁
TO MAKE CARROT CAKE CUPCAKES:
1 cup ZEGO oats (blended into oat flour)
1 cup almond flour
1/2 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp ginger powder
pinch of salt
1/2 cup coconut sugar
1/4 cup maple syrup
1 cup non-dairy milk
1 cup shredded carrots
1/4 cup walnuts
1 tsp vanilla extract
1 cup vegan cream cheese (for frosting)
1/4 cup agave (for frosting)
1 tsp vanilla extract (for frosting)
Preheat the oven to 350 and line your cupcake tins with baking
In a large bowl, add the oat flour, almond flour, baking powder,
salt, and spices. Mix well and set aside.
In a separate bowl, add the non-dairy milk, coconut sugar,
vanilla, and maple syrup. Whisk together well and pour the wet
ingredients into the bowl with the dry ingredients.
Add in the shredded carrots and walnuts. Combine well and
then divide the batter evenly among the cupcake tins. Bake at
350 for 22-25 minutes.
While the cupcakes are baking, make the frosting.
In a small bowl, add the vegan cream cheese, agave, and
vanilla. Whisk together well until a smooth but thick frosting
forms. Place in the fridge.
Once the cupcakes are done, let cool completely before frosting. Top with extra carrots, walnuts, and cinnamon, and enjoy! ✨
And, be sure to follow Amanda for other amazing plant-based recipes and tips! 🌱