Vegan Carrot Cake Cupcakes

Get in the Easter spirit with these Carrot Cake Cupcakes made with Let’s Do Organic Coconut Flour by @delight.fuel

They’re gluten-free and vegan and make for perfectly fluffy cupcakes.

Let’s Do Organic Coconut Flour combines with healthy ingredients to create these cupcakes.

With additions of shredded carrots and walnuts, you’ll be sure to please!

Plus no cupcake is complete without an ultra thick coconut cream frosting to finish!

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Ingredients

• 1 mashed banana⁠

• 1/2 cup gluten-free flour⁠

• ½ cup Let’s Do Organic Coconut Flour⁠

• 1/3 cup shredded carrots⁠

• 1/3 cup chopped pecans (or any other nuts)⁠

• 1/2 cup cashew milk (sub with other plant-based milk)⁠

• 3 tbsp almond butter⁠

• 1/4 cup maple syrup⁠

• 1/2 tsp cinnamon⁠

• 1/4 tsp nutmeg⁠

• 1 tsp baking powder⁠

• 1/2 tsp baking soda⁠⁠

Whipped Coconut Cream Frosting⁠

• 1 can Native Forest Coconut Cream (refrigerate overnight)⁠

• 1-2 tbsp of maple syrup⁠

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Instructions

1. Preheat the oven to 350 F and grease the muffin tin with coconut oil.⁠

2. In a medium sized bowl add flour, coconut flour, cinnamon, nutmeg, baking powder and baking soda. ⁠

3. In a separate bowl add mashed banana, cashew milk, maple syrup and almond butter. Mix well until combined.

4. Add dry ingredients to wet ingredients and mix until combined. ⁠

5. Fold in carrots and pecans and spread batter evenly into muffin tin (about 3/4 full) ⁠

6. Bake in the oven for about 20-25 minutes until the toothpick comes out clean. Let cool for

7. about 5-10 minutes before transferring onto a cooling rack. ⁠

8. Extract solid part from the coconut cream and transfer into a bowl. Add maple syrup and mix with a hand mixer until smooth. ⁠

9. Transfer whipping coconut cream into a piping bag with the preferred tip and pipe cupcakes. ⁠⁠⁠