Summer is coming and that means LOTS of reasons to celebrate! Pool parties, Birthday parties, Picnics at the park... and I don't know about you, but when I celebrate I like to do it with CUPCAKES!! :) My all time favorite cake is carrot cake, but most of the recipes that taste the best have tons of refined sugar in them...until now! I have perfected the carrot cake cupcake! Complete with vegan cream cheese frosting (thanks to ourfourfork's amazing vegan cream cheese frosting recipe...I'm obsessed!).
Recipe:
(makes 12 large cupcakes)
(makes 12 large cupcakes)
2.25 cups flour (i used a mix of unbleached organic white and whole wheat)
2 teaspoons baking powder
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 cup applesauce
1 cup almond milk
2 teaspoons vanilla
1 cup dates
3/4 cup maple syrup
1/2 cup canola oil
2 cups grated carrots
remove pit from dates and soak in warm water for 1 hour. preheat oven to 350* and line cupcake tins with paper (or grease). In large bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. In food processor, add the applesauce, soaked dates and maple syrup and process until dates are broken down and it's a syrup consistency. Empty syrup into separate bowl and mix in almond milk, vanilla and oil. Add dry ingredients to wet and mix. fold in carrots and stir until just combined. Bake for 30 minutes.
Click HERE for Vegan Cream Cheese Frosting. Seriously, even if you don't make the cupcakes, whip up some of this frosting just to have on hand for those moments when you need a spoonful of frosting! It's made with cashews, coconut water (or milk) and maple syrup!
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