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Vegan, Gluten Free Carrot Cake Cupcakes with Cashew Cream Frosting Recipe

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This recipe for Vegan, Gluten Free Carrot Cake Cupcakes with Cashew Cream Frosting is from What to Cook During a Pandemic, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS For the Cupcakes:
2 cups gluten-free all purpose flour*
1 cup brown Sugar
1.25 tsp baking powder
1.25 tsp baking soda
1/2 tsp Salt
2 tsp cinnamon
1 tsp nutmeg
9 oz (Grated Carrot
2 Flax Eggs (flax meal and water)
1/2 cup vegetable oil (I used avocado)
2 Tbsp applesauce
1 Tbsp apple Cider vinegar
1 tsp Vanilla

For the Cashew Cream Frosting:
1 cup (150g) Raw Cashews (soaked for 1 hour in hot water)
2 Tbsp Coconut Oil (Melted)
3 Tbsp Date Honey or Maple Syrup
1 tsp Vanilla
1 tsp Fresh Lemon Juice
1/4 tsp Salt

For Decoration: Crushed Walnuts
Directions:
Directions:
INSTRUCTIONS

Preheat the oven to 350°

Sift the gluten-free flour into a mixing bowl and add the sugar, baking powder, baking soda, salt, cinnamon and nutmeg and mix together.

Grate the carrots and add to the bowl.

Prepare your flax eggs by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp hot water and allowing to sit for a minute.

Add the flax eggs, vegetable oil, applesauce, vinegar and vanilla and mix in very well.

The batter will be very thick.Line a cupcake tray with cupcake liners and divide the batter evenly between them.

Place into the oven to bake for around 25 minutes.
After 25 minutes, check if they’re cooked by inserting a toothpick into the center of one of the cupcakes. If it comes out clean, it’s cooked.

Allow the cupcakes to cool completely before frosting.

Prepare your frosting by soaking the cashews in hot water for 1 hour.Then rinse them off and add them to the blender with the melted coconut oil, date honey or maple syrup, vanilla, lemon juice and salt and blend until very very smooth.

When your cupcakes are completely cooled, spread frosting on top of each cupcake and immediately sprinkle with crushed walnuts.

30 minutes to prepare. 25 minutes to bake. 12 cupcakes.
Personal Notes:
Personal Notes:
These are delicious! Very moist.

Love baking and especially trying new recipes!

I'm trying to eat more plant-based, so this was ideal!

I made these for my son's 31st birthday!🎉 He loved them! We all did.

I was leary about that at first, but this recipe is a winner!👍

 

 

 

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