Vegan Carrot Cupcakes

Sep 2, 2016 by Earth Shift
So tasty (and it's vegan). Perfect for Easter... or any time of year!
  • Servings:
  • 12

Ingredients

Carrot Cake

  • 2 Tbsp. finely ground Organic Chia Seeds + 6 Tbsp. pure water
  • 1 1/4 C. Organic Coconut Palm Sugar
  • 1/3 C. organic brown sugar
  • 1/2 C. organic vegetable oil
  • 1/2 tsp. Raw Natural Ground Vanilla + 1 tsp. rum or other dark liquor (optional)
  • 2 C. organic carrots (finely shredded)
  • 3/4 C. organic crushed pineapple
  • 1/2 tsp. grated orange rind
  • 1 1/2 C. organic all purpose flour (or flour alternative)
  • 1 1/2 tsp. Sodium Bicarbonate
  • 1/2 tsp. Fine Ground Himalayan Crystal Salt
  • 1 1/2 tsp. Organic Cinnamon Powder
  • 1/2 tsp. ground nutmeg

Frosting

  • 2 oz. chopped Organic Cacao Butter (about 1/4 C.)
  • 2 Tbsp. Organic Agave Syrup
  • 8 oz. vegan cream cheese
  • 1/2 C. Raw Organic Coconut Oil
  • 1/2 tsp. Raw Natural Ground Vanilla
  • 4 C. organic confectioners sugar
  • 1/2 tsp. grated orange rind

Instructions

Cake

1. Preheat oven to 350 and prepare cupcake sheet (grease with coconut oil or use paper liners).

2. Mix ground chia and water together in small bowl and let sit until congealed.

3. Mix congealed chia and water mixture, palm sugar, brown sugar, vegetable oil and vanilla until evenly combined. Fold in carrots and pineapple.

4. In a separate bowl mix flour, sodium bicarbonate, salt, nutmeg and cinnamon until evenly combined.

5. Pour flour mixture into wet mixture until evenly combined.

6. Transfer mixture to prepared pan. Fill cups 3/4 of the way to the top.

7. Bake 35 minutes or until toothpick comes out clean when inserted in the center.

8. Cool completely.

Frosting

1. Melt chopped cacao butter over double boiler.

2. Mix agave into melted cacao butter until evenly combined, remove from heat and set aside.

3. In a separate bowl, beat vegan cream cheese and coconut oil until smooth.

4. Mix in cooled cacao butter mixture and 1/2 tsp ground vanilla.

5. Gradually mix in powdered sugar until mixture is nice and full.

6. Mix in shredded orange rind.


Frost cupcakes and enjoy!

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