Vegan carrot cupcakes
Carrots: They're one of my favorite vegetables to snack on because they're slightly sweet, crunchy, and packed with wonderful nutrients. But when baked into a wonderful carrot cake, things get a little more interesting.
I snagged the chance to bake for an Easter potluck a few months back and thought I would make carrot cupcakes, veganized and topped off with coconut whipped cream, one of my favorites. I loved the recipe so much that I made it again for this video, for my mom’s birthday cake (shown in the picture below) and many times after! This recipe was adapted from another vegan carrot cake recipe but I thought I'd cut down on the sugar by an entire cup, given that carrots often provide a sweet flavor anyways. Turned out perfect!
I've also linked a few brands in the recipe that I prefer to use for baking in the case you are unable to find some ingredients in bulk or are interested in the baking equipment used.
Carrot cupcakes recipe
Inspired by Vegan Carrot Cake
Makes twelve cupcakes
1 can full fat coconut milk
2 tablespoons flaxseed meal
1 cup grated carrot
1/2 cup oil
1 tablespoon vinegar
1 tablespoon vanilla
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
2 cups flour
Chill the can of coconut milk overnight. One chilled, separate coconut cream into a separate bowl and keep it in the fridge while assembling the rest of the batter. This will be used for the coconut cream frosting.
Combine 2 tablespoons of flaxseed meal with 6 tablespoons of leftover coconut water. You may also use regular water. Let it set on the side for a few minutes.
In a large bowl, mix grated carrot, oil, vinegar, vanilla. Mix to combine, and add the flaxseed/coconut water mixture.
To the wet mix, mix in the sugar, salt, baking powder, baking soda, nutmeg, cinnamon, and flour. Mix until combined. If too sticky, add the rest of the coconut water or up to 1/2 a cup of water.
Prepare a cupcake pan by adding compostable cupcake liners -- this recipe can make 12 cupcakes. Spoon batter into each cupcake liner so that the batter is evenly distributed.
Bake at 350 degrees Fahrenheit for 20 minutes. The cupcakes are done if a fork is poked in and comes out clean.
To complete the frosting, take the chilled coconut cream from the fridge and add a bit of vanilla and sugar to taste. Beat with an electric mixer until stiff peaks form.
Once cupcakes are cool, frost the cupcakes and top with toasted coconut flakes, walnuts...whatever you like!