Vegan Carrot Cake Cupcakes
264kcal
Ingredients
- 2 tablespoon flax seeds + 5 tablespoon water
- 90 g coconut oil melted
- 120 g brown sugar
- 40 g apple sauce
- 200 g plain flour
- 1 teaspoon bicarbonate sofa
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1 large carrot grated
- 1 tablespoon apple cider vinegar
- 100 ml almond milk
- 30 g chopped walnuts optional
Vegan Cream Cheese Icing:
- 200 g vegan cream cheese I use violife cream cheese
- 40 g vegan butter
- 120 g icing sugar
- 1 teaspoon vanilla essence
Method
- Preheat your oven to 180 degrees C, and line a cupcake tin with cases.
- Make your flax egg by combining the flax seeds and water in a small bowl and setting aside to allow the mix to thicken
- In a mixing bowl, combine your oil, sugar and apple sauce
- Add in the carrot, flour, baking powder, bicarbonate of soda, spices, and walnuts if using
- Add the apple cider vinegar
- If the mix is too dry, slowly add the plant-based milk bit by bit until the mix comes together - how much milk you need will vary, so don't just add it all at once!
- Put your batter into the cupcake cases, filling about halfway full. Bake for 20 - 25 minutes or until a skewer comes out clean when inserted.
To make the icing:
- 1. Combine the butter and cream cheese, add vanilla essence, then slowly add the icing sugar until the icing is to your desired consistency and taste.
- If the icing is too runny, put it in the fridge to harden before piping onto your cupcakes.
Nutrition
Serving1gCalories264kcalCarbohydrates30gProtein3gFat15gSaturated Fat9gPolyunsaturated Fat5gCholesterol6mgSodium70mgFiber1gSugar18g
Notes
The batter should be fairly runny, but how much milk you need will depend on how much water your grated carrots release so this can vary.
Optional, you can also add raisins and mixed fruit to the mix.