Vegan Carrot Cupcakes
A fluffy and fibrous carrot cupcake topped with a sweet and tangy frosting.
Ingredients
Dry Ingredients
- 1 cup flour, sifted
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ¾ cup brown sugar
- ½ cup walnuts
Wet Ingredients:
- 1 cup carrots, finely shredded
- 1 tsp fresh ginger, finely minced
- ½ tsp apple cider vinegar
- ½ cup apple sauce
- ½ cup milk
Frosting
- 2 cups powdered sugar
- ¼ cup coconut oil
- ½ lemon, juiced
- 1-2 tbsp plant-based milk
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 10 cupcake liners.
- Whisk together the dry ingredients in a large bowl.
- Combine the wet ingredients in another bowl.
- Slowly fold the wet ingredients into the dry until a dough forms.
- Scoop the dough into the cupcake liners.
- Bake for 30 minutes.
- Once done, allow the cupcakes to cool for at least an hour.
- While they cool, combine all the frosting ingredients together in a bowl.
- Transfer the frosting to a piper and decorate the cooled cupcakes however you'd like!
- Garnish with additional walnuts.
- Enjoy!