Carrot Cupcakes
By the Gracious Vegan
You can indulge guilt-free with these healthy plant-based carrot cupcakes. Step back in time and enjoy this 1970s classic, updated with wholesome ingredients. They’re packed with fresh carrots, nuts, warming spices, and gluten-free flours. Perfectly moist and topped with a creamy date-cashew frosting, these cupcakes are a delicious treat.
Makes 12 cupcakes
Preheat the oven to 350°F. Line a standard 12-muffin pan with paper liners.
Prep the dry ingredients. Whisk together in a large mixing bowl.
1 cup almond flour
¾ cup oat flour
½ cup sorghum flour (or amaranth, millet, or quinoa flour)
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
Prep the wet ingredients. In a medium bowl or large measuring cup, whisk together the following ingredients.
¾ cup plant-based milk
⅔ cup agave syrup or ¾ cup maple syrup
2 teaspoons chia seeds
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract or vanilla powder
Add the wet mixture to the dry mixture and stir well with a wooden spoon or spatula. Then add the following ingredients and stir to combine.
1½ cups shredded carrots (2-3 carrots)
¼ cup chopped walnuts or pecans
¼ cup raisins (golden or black)
2 Tablespoons unsweetened shredded coconut
Fill the 12 muffin cups. Bake until a cake tester inserted comes out clean, 25-30 minutes or until a toothpick comes out clean and the cupcakes are a shade darker than when they started. The tops should be a definite darker shade of brown. Let the cupcakes cool in their pan for 10 minutes, then turn them out onto a cake rack to cool completely. Frost with Cinnamon Cashew Frosting. The cupcakes keep best in the refrigerator. They will keep for 3-4 days. They can be frozen.
Cinnamon Cashew Frosting
Put dates and cashews in a medium bowl, pour boiling water over them (cover the tops of the cashews and dates, but not much more), cover, and let stand for at least 20 minutes.
6 large Medjool dates (⅔ cup), each cut into 2-3 pieces
1 cup raw cashews
After 20 minutes, reserve ½ cup liquid from the soaking liquid and pour the rest off.
Put the following ingredients in a blender and blend until smooth and fluffy, about a minute but maybe longer.
The soaked dates and cashews
The ½ cup of soaking liquid
½ teaspoon vanilla powder or vanilla extract
½ teaspoon cinnamon
Chill the frosting for at least an hour, preferably longer. Then spread on the cupcakes. Any leftover frosting can be refrigerated for up to a week or frozen.