Carrot Spice Cupcakes

28 March 2022 3 years ago138 Views

Who says treats can’t be both wholesome and delicious? Case in point: my plant-powered, whole grain, vegan Carrot Spice Cupcakes—naturally sweetened with a touch of agave nectar and raisins, and chock-full of shredded carrots and baking spices. Bake them up for coffee breaks, and bagged lunches, or even dessert.

Carrot Spice Muffins

(2 votes, average: 5.00 out of 5)
Loading...

5 from 2 reviews

Author: The Plant-Powered Dietitian
Total Time: 47 minutes
Yield: 12 servings
Diet: Vegan

Print Recipe Pin Recipe

Description

My plant-powered, whole grain, vegan Carrot Spice Cupcakes are naturally sweetened with a touch of agave nectar and raisins, and chock-full of shredded carrots and baking spices.

Ingredients

1/3 cup canola oil, expeller pressed
1 teaspoon vanilla extract
1 cup plain, unsweetened plant-based milk
1/3 cup agave nectar
1 tablespoon ground flaxseeds
2 tablespoons chia seeds (see note)
1 ¾ cups shredded carrots (about 3 medium)
2 cups white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ cup raisins
¼ cup chopped pecans

Frosting:

8 ounces vegan cream cheese
1/2 cup coconut palm sugar or brown sugar
1/2 teaspoon vanilla extract
3 tablespoons cocoa powder
Plant-based milk, as needed

Instructions

Preheat the oven to 350 degrees F.
In a mixing bowl, combine the canola oil, vanilla, plant-based milk, agave, flaxseeds, and chia seeds and beat with an electric mixer or whisk vigorously for 2 minutes, until very smooth and fluffy.
Stir in the carrots.
In another bowl, blend the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and cloves. Add to the wet ingredients, a small amount at a time, stirring only to combine.
Fold in the raisins and pecans.
Pour batter into muffin pans that have been sprayed with nonstick cooking spray, or lined with muffin papers that are also sprayed with nonstick cooking spray.
Bake the cupcakes for 30 to 35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for a few minutes. Remove the cupcakes from the pan and cool fully.
Using an electric mixer, whip vegan cream cheese with coconut palm or brown sugar, vanilla, cocoa powder, and enough plant-based milk to make a moist but thick mixture. Frost the tops of each cupcake when cooled.

Notes

*Chia seeds, when combined with liquid, create a gel that can help provide some of the binding power that eggs tend to lend to dishes.

*You may substitute chopped dates for the raisins, and walnuts, hazelnuts, or macadamia nuts for the pecans.

*To make this gluten-free, substitute a gluten-free flour blend (such as Bob’s Red Mill or King Arthur Flour) for the white whole wheat flour, and ensure all other ingredients are gluten-free.

Recipe is adapted from The Plant-Powered Diet by Sharon Palmer, MSFS, RDN