Vegan carrot cake cupcakes

Name: Vegan carrot cake cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/4 cups (290g) plain or all-purpose flour*; 1/4 cup brown or coconut sugar; 1/2 cup (60g) walnuts (chopped roughly); 2 1/2 tsp baking powder; 2 tsp ground cinnamon; 1 tsp ground nutmeg; 1/2 tsp ground ginger; Pinch of any good-quality salt; ~1 3/4 cups (190g) finely or coarsely grated carrot ((around 2-3 medium carrots)); 3/4 cup (190mL) plant-based milk, such as almond, soy or coconut; 1/4 cup (65mL) light-tasting vegetable oil, such as sunflower or rapeseed; 2 tbsp Greek yogurt; 1/2 cup (120g) vegan cream cheese (room temperature); 1/2 cup (115g) vegan butter; 3 cups (300g) icing or powdered sugar (or to taste**); 1/4 cup (30g) walnuts (chopped roughly); Extra cinnamon (if desired)

10 steps

Prep:15minCook:20min

Easy vegan carrot cake cupcakes with lots of beautiful spices, walnut pieces and the dreamiest cream cheese frosting.

Updated at: Thu, 17 Aug 2023 10:05:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories410.8 kcal (21%)

Total Fat22.2 g (32%)

Carbs48.4 g (19%)

Sugars26.5 g (29%)

Protein5.2 g (10%)

Sodium183.2 mg (9%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Cupcakes

290gplain flour

or all-purpose

¼ cupbrown sugar

or coconut

½ cupwalnuts chopped

roughly

2 ½ tspbaking powder

2 tspground cinnamon

1 tspground nutmeg

½ tspground ginger

salt

good-quality

190ggrated carrot

finely or coarsely, around 2-3 medium carrots

¾ cupplant-based milk

such as, almond, soy or coconut

¼ cupvegetable oil

light-tasting, such as sunflower or rapeseed

2 Tbspgreek yogurt

Frosting

½ cupvegan cream cheese

room temperature

½ cupvegan butter

300gicing

or powdered sugar, or to taste

¼ cupwalnuts chopped

roughly

cinnamon

if desired

Instructions

Step 1

Preheat the oven to 180°C (350°F). Line a cupcake tray with liners.

Step 2

To make the cupcakes:

Step 3

Add all the dry ingredients to a large bowl and mix until combined or until there are no more big lumps except the walnuts. Add all the wet ingredients and mix until just combined.

Step 4

Divide the batter amongst your cupcake tray.

Step 5

Bake the cupcakes in the oven for 20-25 minutes or until a skewer can be inserted into one and it comes out clean. The cupcakes will still be moist from the carrot.

Step 6

Cool the cupcakes in the tray for 5 minutes then turn out onto a wire rack. If you can't help yourself and eat the cupcakes at this point (no judgement), they will be very moist. However, when they cool, they will be perfect!

Step 7

To make the frosting:

Step 8

Add the cream cheese and butter to a bowl. Cream or mix with a spoon until just combined. Add the sugar and mix until just combined. If you overmix the frosting, it will become loose and may not hold up. Add more icing sugar for a firmer frosting.

Step 9

Pipe or spread the frosting onto the cooled cupcakes as desired. Sprinkle with the remaining chopped walnuts and dust with ground cinnamon.

Step 10

Serve immediately. Alternatively, store the cupcakes in an airtight container in the fridge up to 3 days. Allow them to come to room temperature before serving.

View on rainbownourishments.com

↑Support creators by visiting their site 😊