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Vegan Carrot Cake Cupcakes
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Vegan Carrot Cake Cupcakes

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12
Suitable For 6m+
Metric - US Customary Units

Ingredients

WET INGREDIENTS:

  • 1 medium carrot (100g, finely grated)
  • 2 large bananas (220g peeled, mashed)
  • 125 ml soy milk
  • 60 ml olive oil
  • 1 tsp apple cider vinegar

DRY INGREDIENTS:

  • 120 g spelt flour (plain or GF works)
  • 50 g rolled oats
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 50 g raisins (*omit for <18 months)

COCONUT FROSTING:

  • 250 g coconut yogurt (plain)
  • 80 ml coconut oil (melted )

OPTIONAL TO DECORATE:

  • 2 tbsp walnuts (crushed, omit for <18 months)
  • 1/4 small carrot (finely grated )

Instructions 

  • Preheat your oven to 180c/350f.
  • Add the wet ingredients to a bowl & stir to combine.
  • Then stir in all of the dry ingredients.
  • Spoon the mixture evenly across a 12 muffin tray for large muffins or a 24 mini muffin tray.
  • Cook for 18-20mins for large muffins, or 15-16 minutes for mini muffins until a toothpick comes out clean.
  • Let the muffins cool in the tray for a few mins before removing and allow to cool before serving (use a spoon to help lift the mini muffins out).
  • If frosting, whisk this together while the muffins are baking and leave in the fridge to firm up.

Storage

Store in an airtight container in the fridge for 5 days or freeze fully frosted for up to 2 months.