Carrot Cake Cupcakes + Coconut Whipped Cream Frosting (Vegan)
If there’s one thing that you need to make on Easter, it’s carrot cake. Lucky for you, these are already in the perfect serving size!
I don’t know about you, but carrot cake has always been my favorite cake. I mean, don’t get me wrong, chocolate cake will always have my heart - but there’s no beating a rich carrot cake. That’s a proven fact.
Fluffy and moist, these carrot cake cupcakes are so simple to whip up and they bake in twenty minutes! not only that, but they’re vegan and sweetened only with maple syrup and apple sauce. You wouldn't even guess they’re healthy after taking one bite, but believe me, they’re breakfast worthy. Topped with a super simple coconut whipped cream frosting, these cupcakes are the ultimate treat for your Easter brunch!
Carrot Cake Cupcakes + Coconut Whipped Cream Frosting
1 cup all purpose or spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup apple sauce
1/3 cup maple syrup
1/4 cup warm water
1 Tbsp melted coconut oil
1 1/2 Tbsp apple cider vinegar
1/2 cup shredded carrot
1 can coconut cream, chilled
1 5.3 oz cup vegan yogurt
1 Tbsp maple syrup
Preheat your oven to 350F. Line a muffin pan with muffin liners and set aside. In a bowl, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl, mix together the apple sauce, maple syrup, water, oil, vinegar, and carrot. Add the wet mixture to the dry and mix. Fill up your muffin pan, and bake the cupcakes for about 20 minutes. While your cupcakes are cooling, take your coconut cream out of the fridge and scoop out the cream into a mixing bowl - make sure you don’t include any coconut water! Whip the coconut cream a bit, adding in the yogurt. Whip until everything it fully incorporated and your frosting is light and whipped.