THESE CARROT CAKE CUPCAKES ARE VEGAN!
Love this recipe!! They taste amazing, I think I may have left the icing in the fridge for too long though! ~ Alicia
– Preheat oven. – In the bowl of a blender or food processor, add the carrots, sugar, coconut oil, aquafaba, chickpeas, coconut, and pecans, and pulse until just combined. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and baking powder. Add the carrot mixture to the flour and mix until combined.
– Divide the batter evenly into the muffin pan. – Bake in the oven until a toothpick inserted in the center comes out clean. – Let it rest in the muffin pan, then transfer to a wire rack to cool.
– In a medium bowl, whisk together the cream cheese, butter, sugar, and vanilla. If the frosting is too thin to spread or pipe, chill in either the refrigerator or freezer until it’s a workable consistency.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...