Name: Healthy Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: For the cupcakes:; 1 cup oat flour; 1/2 cup almond flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1/2 cup unsweetened applesauce; 1/3 cup maple syrup; 1/4 cup almond milk; 1 teaspoon vanilla extract; 1 cup finely shredded carrots; For the frosting:; 1 cup raw cashews (soaked); 1/4 cup maple syrup; 1/4 cup coconut cream; 1 tablespoon lemon juice; 1 teaspoon vanilla extract

Description

Moist, spiced, and naturally sweet, these Healthy Carrot Cake Cupcakes are made with wholesome ingredients and topped with a creamy cashew frosting. A nutritious twist on a classic dessert favorite.

Ingredients

For the cupcakes:

1 cup oat flour

1/2 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup unsweetened applesauce

1/3 cup maple syrup

1/4 cup almond milk

1 teaspoon vanilla extract

1 cup finely shredded carrots

For the frosting:

1 cup raw cashews (soaked)

1/4 cup maple syrup

1/4 cup coconut cream

1 tablespoon lemon juice

1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, mix applesauce, maple syrup, almond milk, and vanilla.

Combine wet and dry ingredients, then fold in the shredded carrots.

Divide batter evenly among 10-12 muffin cups.

Bake for 20-22 minutes, or until a toothpick comes out clean. Let cool completely.

For the frosting, blend all ingredients until smooth and creamy.

Spread frosting over cooled cupcakes and refrigerate to set.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert