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CARROT CUPCAKES
DAIRY-FREE + GLUTEN-FREE
+ CASHEW CREAM FROSTING
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125g / 1/2 cup apple sauce (unsweetened) (OR seedless oranges)
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200g / 2 cups shredded carrots
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130g / 1 cup GF flour blend
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100g / 1 cup almond flour (OR other finely ground nut/seed flour)
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180g / 1 cup coconut sugar (OR Truvia / xylitol / date sugar)
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1 Tbsp baking powder
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22g / 3 Tbsp ground flax seeds (OR ground chia seeds)
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6 Tbsp cool water
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96g / 1/2 cup coconut oil (OR other cold-processed neutral fat)
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2 tsp. ground cinnamon
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1/2 tsp. sea salt
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10ml / 2 tsp vanilla extract / paste
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(optional) 1/2 tsp. ground nutmeg
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(optional) 80g / 1/2 cup raisins (soaked in 1/4 cup rum for extra kick)
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(optional) 35g / 1/4 cup candied ginger
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(optional) 50g / 1/2 cup activated nuts or seeds, chopped
CASHEW CACAO "WHITE CHOCOLATE CREAM CHEESE" FROSTING:
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180g / 3/4 cup cashew cream (unsweetened) (OR coconut cream)
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25g / 2 Tbsp raw honey (OR coconut sugar / xylitol / date sugar)
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15g / 2 Tbsp cacao butter (aka cocoa butter)
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1 tsp vanilla extract / paste
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1 Tbsp orange zest
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Preheat the oven to 350F / 180C.
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Add the applesauce, flax, water, nut flour, salt, spices, sweetener, melted coconut oil, and vanilla to a blender and blend 1 minutes or until the fruit chunks have been completely broken down and everything is incorporated smoothly.
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In a separate bowl, whisk together the gf flour, baking powder, and then mix in the shredded carrot (this helps keep the carrot shreds from sinking to the bottom of the cakes during baking). Mix in the optional ground nuts and candied ginger now if using.
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Pour in the blended liquid ingredients, then mix in. If using the rum-soaked raisins, mix them in last, then split the batter evenly between 12-14 cupcake tins.
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Bake for 20-25 minutes or until a wooden toothpick comes out clean from the center of a cupcake.
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TO MAKE THE FROSTING: Mix together the vanilla and orange zest. Melt the cacao butter, then mix it into the cashew cream. Mix in the zest + vanilla last, then chill for 30 minutes before using.
Yield: 14 cupcakes
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