Carrot Cake Cupcakes

Carrot Cake Cupcakes | VG | GF | RSF |

Ingredients

• 1 cup oat flour

• 1 cup almond flour

• 1/2 tsp baking powder

• 2 tsp pumpkin pie spice

• 1/2 tsp cinnamon

• 1/2 tsp ginger powder (optional)

• pinch of salt

• 1/2 cup coconut sugar

• 1/4 cup maple syrup

• 1 cup non dairy milk

• 1 cup shredded carrots

• 1/4 cup walnuts

• 1 tsp vanilla extract

• 1 cup vegan cream cheese (for frosting)

• 1/4 cup agave (for frosting)

• 1 tsp vanilla extract (for frosting)

Instructions

1. Pre heat the oven to 350 and line your cupcake tins with baking cups.

2. In a large bowl, add in the oat flour, almond flour, baking powder, salt, and spices. Mix well and set aside.

3. In a separate bowl, add in the non dairy milk, coconut sugar, vanilla, and maple syrup. Whisk together well and then pour the wet ingredients into the bowl with the dry ingredients.

4. Add in the shredded carrots and walnuts. Combine well and then divide the batter evenly among the cupcake tins. Bake cupcakes for 22-24 minutes. It should make between 10-12 cupcakes.

5. While the cupcakes are baking, make the frosting. In a small bowl, add in the vegan cream cheese, agave, and vanilla. Whisk together well until a smooth but thick frosting forms. Place in the fridge.

6. Once the cupcakes are done, let cool completely before frosting. Top with extra carrots, walnuts, and cinnamon and enjoy! Keep stored in an air tight container in the fridge.