Okay. I have to say it. These are AMAZING. It has been a long time since I’ve had carrot cake. So long in fact, that I really had to think about what these should taste like! After several failed attempts, I believe I finally created something divine: Carrot Cake Cupcakes.
What makes this cupcake a rockstar? The shredded coconut, crushed pineapple and almond flour. The coconut adds texture. The pineapple adds texture and moisture. The almond flour adds moisture and is full of protein, making it a nutritious and delicious flour alternative.
I promise, if you make these cupcakes, people will be clueless that they are gluten & dairy-free. ;)
Carrot Cake Cupcakes
by Laura Friendly
Start to Finish: 50 minutes (not including cooling time)
- Preheat oven to 350º F. Line muffin tins with paper liners.
- In a large bowl, whisk together the dry ingredients: flours, sugars, shredded coconut, baking soda, baking powder, xanthan gum, cinnamon and salt. Add in shredded carrots, mix until carrots are completely coated and the mixture has become crumbly.
- In a separate bowl, whisk together pineapple, eggs and coconut oil. Add mixture into the dry ingredients, and mix until the batter is smooth.
- Pour the mixture into the 12 muffin liners, filling only ½ to ¾ full. Bake in the center of a preheated oven, for about 21 minutes, depending on your oven. At the 15 minute mark, rotate the cupcakes 180º. Bake until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.
- Once completely cooled, frost the cupcakes and cover in an airtight container.
Vegan Cream Cheese Frosting
by Laura Friendly
Start to Finish: 10 minutes
- Place soy butter and vegan cream cheese, into a large mixing bowl, and beat until fluffy (using a hand or stand mixer).
- With mixer running slowly, add in powdered sugar, ⅓ cup at a time, and beat until smooth. Scraping down the sides of the mixer as often as necessary.
- Use immediately.
note: If the frosting seems too thick, add a little more vegan cream cheese (1 tbsp at a time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.