FLUFFY & MOIST!
Love this recipe!! They taste amazing, I think I may have left the icing in the fridge for too long though!
~ Alicia
– Preheat oven. Prepare a muffin pan by lining with cupcake liners or lightly coating with baking spray. – 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.
– 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.
Make the non-dairy cream cheese frosting: – 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.
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...