Carrot Cake Cupcakes

The combination of this thick cream cheese frosting with a fluffy carrot cupcake base is so soft and subtly indulgent.

My family came by this afternoon and we went through most of them. We then went out for dinner and came back to finish them off!

Serves 12 | RSF
Ingredients:
1 cup wholemeal flour
1 tsp baking powder
1/2 tsp baking soda
Pinch sea salt
1/2 tsp cinnamon
1/4 tsp ginger
Pinch nutmeg
1/3 cup coconut oil
1 cup coconut sugar
2 eggs
1/4 cup greek yoghurt
1/2 tsp vanilla bean extract
1 1/2 cups grated carrots
1/4 cup walnuts

Cream cheese frosting:
125g vegan cream cheese
1/4 cup df butter
1/2 tsp vanilla extract
1 cup rsf powdered sugar

Topping:
Homemade fondant

Method:
1. Preheat oven to 180°C
2. Whisk together flour, spices, sea salt, baking powder and soda
3. In another bowl mix together coconut oil, eggs, coconut sugar, greek yoghurt, vanilla extract, carrots
4. Add the wet ingredients to the dry and combine
5. Place cupcake liners into a muffin tray and pour batter into the liners
6. Bake in the oven for 15 minutes or until a skewer comes out clean
7. Make the icing by beating the cream cheese until smooth, then add the other frosting ingredients and beat well
8. Form carrots with the fondant
9. Once cupcakes have cooled frost the cupcakes, top with carrots, enjoy!

Carrot Cake Cupcakes

Servings

12

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Ingredients

• Cupcakes

• 1 cup wholemeal flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• Pinch sea salt

• 1/2 tsp cinnamon

• 1/4 tsp ginger

• Pinch nutmeg

• 1/3 cup coconut oil

• 1 cup coconut sugar

• 2 eggs

• 1/4 cup greek yoghurt

• 1/2 tsp vanilla bean extract

• 1 1/2 cups grated carrots

• 1/4 cup walnuts

• Cream Cheese Frosting

• 125g vegan cream cheese

• 1/4 cup df butter

• 1/2 tsp vanilla extract

• 1 cup rsf powdered sugar

• Topping

• Homemade fondant

Directions

• Preheat oven to 180°C
• Whisk together flour, spices, sea salt, baking powder and soda
• In another bowl mix together coconut oil, eggs, coconut sugar, greek yoghurt, vanilla extract, carrots
• Add the wet ingredients to the dry and combine
• Place cupcake liners into a muffin tray and pour batter into the liners
• Bake in the oven for 15 minutes or until a skewer comes out clean
• Make the icing by beating the cream cheese until smooth, then add the other frosting ingredients and beat well
• Form carrots with the fondant
• Once cupcakes have cooled frost the cupcakes, top with carrots, enjoy!