Carrot Cake Cupcakes

I had to showcase these beautiful cupcakes that we served after Easter dinner.

Carrot cake is the quintessential springtime dessert & will always remind me of my dad, who requests it on every birthday. I wonder if he's noticed if we slipped in a vegan version? The recipe for these cuties was inspired the Vegan Holiday Kitchen & honestly, I doubt one could tell a difference in a side-by-side taste test. The cake itself is moist & fluffy & the cream cheese frosting is rich & buttery, as it should be!

These festively gussied-up cupcakes are obviously quite fitting for an Easter brunch. I cannot take credit for their beauty, Mom made them. I did spiralize the “carrot nests,” but of course, that was also Mom’s brilliant idea. She kept most of the creativity to herself when she made me. Thanks a lot, Mom!

CARROT CAKE CUPCAKES

Author: Melissa, Honey Bee Vegan (Adapted from Nava Atlas)

Recipe Type: Dessert, Holiday, Baked Goods

Cuisine: Vegan

INGREDIENTS

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1/8 teaspoon ground cardamom

• 1/8 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/3 cup coconut oil (or neutral oil of choice)

• 1/2 cup coconut sugar

• 1/4 cup cane sugar

• 1 teaspoon vanilla extract

• 1/2 cup applesauce

• 1/4 cup almond milk (or plant milk of choice)

• 2 medium/large carrots, peeled & finely grated (1 packed cup)

• 1/4 cup finely chopped walnuts

INSTRUCTIONS

1. Preheat oven to 350F & line a cupcake baking sheet.

2. Whisk together the flour, baking powder, baking soda, cardamom, nutmeg, cinnamon, & salt in a large mixing bowl.

3. In a small mixing bowl, combine the oil, coconut & cane sugars, vanilla, applesauce, & almond milk. Whisk wet ingredients until well combined, then add them to dry ingredients. Fold batter together them add the grated carrot and walnuts. Continue folding the batter until combined, distributing the carrots evenly. Do not over-mix.

4. Use an ice cream scoop to transfer the batter into the cupcake pan.

5. Bake for 20-25 minutes, or until the tops of the cupcakes are golden. Allow the cupcakes to cool completely before frosting, about 2 hours.

CREAM CHEESE FROSTING

• 1/4 cup vegan cream cheese, at room temperature (I prefer Tofutti)

• 8 tablespoons vegan butter, at room temperature (Earth Balance sticks work the best here)

• 2 cups confectioners sugar

1. Place butter & cream cheese in a stand mixer fitted with the paddle attachment. Mix on medium until very fluffy (about 3 minutes). Stop the mixer, then add the sugar. Mix the frosting on low speed for 2 minutes. Then, beat on medium speed until the frosting is very, very fluffy (about 2-3 minutes more).

2. You can also use a small, offset spatula to decorate by hand. Add spiralized carrots & jelly beans to the top to make them extra festive. Enjoy!

They are almost too pretty to eat! Happy Easter, xo