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Vegan Carrot Cake Cupcakes
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Vegan Carrot Cake Cupcakes

Prep Time 5 minutes
Cook Time 18 minutes
Servings 12 cupcakes

Ingredients

WET INGREDIENTS:

  • 1 medium/100g of carrot (finely grated)
  • 2 large ripe bananas (approx. 220g peeled, mashed)
  • 1/2 cup/125ml plant milk (soy, oat, etc.)
  • 1/4 cup/60ml olive oil
  • 1 tsp apple cider vinegar

DRY INGREDIENTS:

  • 1 cup/120g spelt or plain flour (GF works)
  • 1/2 cup/50g oats
  • 1 tsp bicarb soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/3 cup/50g of sultanas/raisins (*omit for babies <18 months)

COCONUT FROSTING:

  • 1 cup/250g of plain coconut yogurt
  • 1/3 cup/80ml of melted coconut oil

OPTIONAL TO DECORATE:

  • 2 Tbsp of Crushed walnuts (omit for babies <18 months)
  • 2 Tbsp of finely grated carrot

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.

Notes

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