3cupsfinely grated carrotsabout 3 large carrots (288g)
1cupchopped walnutstoasted (112g)
For the vegan cream cheese frosting:
8ouncesvegan cream cheesecold from the fridge
½cupvegan butterroom temperature
2-3cupspowdered sugarsifted (480g)
1cupchopped walnutsfor garnish (optional)
Preheat the oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and spices.
Place the coconut oil in a microwave-safe bowl. Melt the oil in the microwave by heating in 15-second bursts, then stir in the sugar, applesauce and the vanilla extract until thoroughly combined, at least 2-3 minutes.
Pour the flour mixture into the wet mixture, then fold in the shredded carrots, and nuts.
Working quickly, divide the batter evenly between 24 cupcake liners (about ⅔ ‘s full). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let them cool in the pans for about 5 minutes, then remove onto a wire rack to cool completely.
After cooled, frost with vegan cream cheese frosting and some walnuts. Enjoy!
To make the frosting and assemble:
Beat the butter and cream cheese for about 2 minutes, or until fully incorporated. Beat in the vanilla extract and salt, followed by the sifted cornstarch and powdered sugar. Once the first cup is incorporated, add the next, then the next. If the frosting has reached your desired sweetness and consistency, stop there. If not, add the fourth cup of sugar. I usually add all 4 cups to reach a stiffness that I can pipe.
Refrigerate the bowl of frosting for at least 15 minutes before using.
Set one of the cake layers on a cake plate or lazy Susan. Frost the top of the first layer and set the second layer on top. Then, frost the sides and top of the cake. Garnish with nuts or decorate any way you like and refrigerate for at least 15 minutes before serving to set the frosting.
If storing in the fridge, wrap the cake in saran wrap.
Storage instructions: Store your vegan carrot cupcakes in an airtight storage container the refrigerator for up to 4 days. Let the cupcakes come to room temperature before serving.Freezing instructions: Freeze carrot cupcakes by putting them on a baking sheet uncovered and placing this in the freezer. As soon as the frosting is frozen solid, transfer the cupcakes to an airtight storage container or freezer bag. Thaw the cupcakes in the refrigerator before serving.