Carrot cake cupcakes are easy to make and very yummy. Take a look at one of the homemade best carrot cake cupcakes recipe. Here i show you how to make perfect carrot cupcakes. These carrot cake cupcakes are great dessert idea or a quick snack. They are super moist, fluffy and very delicious with toasted walnuts, dark choco chips and a perfect mix of spices.
Here are the steps how i make carrot cupcakes
First, In a large mixing bowl, combine all the ingredients below :
200gr whole wheat flour,
1 1/2tsp baking powder,
1/2 tsp salt,
1/2 tbsp ground ginger
1/4 tsp ground nutmeg
And just mix everything together.
To make the cake very smooth I am using :
60ml oat milk
1tsp apple cider vinegar.
Mix all together. Then set aside for about 5-10 minutes, to thicken up to buttermilk consistency.
Next, In a medium mixing bowl, I’ll combine my wet ingredients. Adding :
1/3 cup melted coconut oil. I love using coconut oil for baking.
200gr coconut sugar
1 vanilla bean (Scraping the seeds loose from the bean as you run the knife down the bean).
Then add 150gr unsweetened plain yoghurt (because I try to avoid egg, I am using 2tbsp egg replacer or flax eggs), but you can just use 2 regular eggs if you prefer so.
And then mix all together with hand mixer until well combined.
Add the grated carrots, I am using 6 small carrots
Pour the wet ingredients into the dry and mix with a big spoon, just until combined
Add 20gr flaxseed meal, this is optional (I want to put flaxseed because it contains omega 3, fiber and other nutritions)
1tbsp chia seeds (I love chia seeds) it helps a lot for our digestion
Add 45 Gramm chopped walnuts for extra crunch texture.
70gr vegan dark choco chips
Mix everything well
Pour the buttermilk that we already prepared before and mix all together until well combined.
I’ll line my cupcake pan with paper and then i’ll just scoop the batter into each cup. Filling each completely full.
Baking, baking, baking…
Place into the oven 180 degrees Celsius and bake for about 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean (or very close to).
You can seee it that these cupcakes looks amazing, the shape and looks super moist.
While waiting the cupcakes to be completely cool, let’s prepare the frosting.
Add 100ml vegan heavy whip cream then add 1tbsp maple syrup
Whisk that together until get nice thick and fluffy
Transfer the cupcakes to a cooling rack to full cool.
When cupcakes are completely cool, transfer the frosting to a piping bag or plastic bag then pipe on the top of cupcakes (I jut put a little bit on the top)
Add some carrots decoration on the top, it makes look beautiful!
Now lets open it and see inside of the cupcakes, yummyyy…
This carrot cupcakes recipe you can use for birthday party, or even wedding party. I hope you that like this recipe as much as we do. Check out down the ingredients and the my tips for cooking this recipe.
These carrot cake cupcakes are moist, tender, and perfectly spiced, with balanced sweetness. Perfect for carrot cake lovers everywhere, and even healthy. These carrot cake cupcakes recipe has a lot of nutrients from the carrots, walnut, chia seed, flaxseed, and less sugar. Chocolate chips and walnuts included, but optional if you prefer yours without add-ins.
Add 20gr flaxseed meal, this is optional. Flaxseed contains omega 3, fiber and other nutritions
Cooking Tip #2
If you want to avoid eggs you can use 2tbsp egg replacer or flax eggs.
Note: CAN I FREEZE CARROT CAKE CUPCAKES ?
Yes you can! However, I recommend freezing them without the frosting. Individually wrap each cake with plastic wrap and freeze. When it comes to serving, simply defrost and then cover with a fresh of frosting for delicious taste!
HOW DO I STORE CARROT CAKE CUPCAKES?
Carrot Cake Cupcakes themselves keep well in an airtight container at room temperature or you can put the cakes in the fridge (without any frosting) for approx. 3 days.