Carrot Cake Cupcakes (Dairy Free)

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Ingredients

  • 2 cups flour (Regular or Bob’s Red Mill GF)

  • 1 1/4 cup brown sugar

  • 2 tsp baking powder

  • 2 tsp cinnamon

  • 1/2 tsp salt

  • 1/2 tsp baking soda

  • 1/4 tsp nutmeg

  • 1/2 cup coconut oil, melted (*See post for allergies)

  • 1/4 cup maple syrup

  • 1 tsp vanilla

  • 2 cups shredded carrot

  • 1/2 cup unsweetened applesauce

  • 1/2 cup chopped walnuts (or pecans) (*Omit for nut allergy)

Directions

  • Preheat oven to 350 degrees. 

  • In a large bowl, add flour, salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar and whisk together. 

  • Add in melted coconut oil, maple syrup, vanilla and carrots. Combine with a silicone spatula. 

  • Add in unsweetened applesauce and nuts. Mix until just combined. Don’t over mix!

  • Place in cupcake wrappers until 3/4 full.

  • Bake for 20-23 minutes or until toothpick inserted comes out clean. 

  • Let cool to touch and then use frosting of choice to decorate. 

Coconut Cream Frosting

Ingredients

  • 1/2 cup coconut cream (chilled and scooped off top)

  • 1/2 cup vegan shortening

  • 2 tsp vanilla extract

  • 3 cups powdered sugar

Directions

To make this frosting, add the coconut cream, and shortening to a bowl and beat until creamy. Add in the vanilla extract and beat again. Add powdered sugar 1 cup at a time until mixed.  Refrigerate if not using right away.  

*This frosting is best used the same day. So you can prep the ingredients and make the cupcakes ahead of time, but don’t frosting until close to serving time.

RecipesApril Vilesdairy free, gluten free, carrot