Carrots: They’re one of my favorite vegetables to snack on because they’re slightly sweet, crunchy, and packed with wonderful nutrients for someone like me who has terrible vision. But when baked into a wonderful carrot cake, things get a little more interesting.
Though I love to bake, I don’t much time for it these days but snagged the chance to bake for an Easter potluck a few months back. So I thought I would make carrot cupcakes, veganized and topped off with coconut whipped cream, one of my favorites. As noted below, this recipe was adapted from another vegan carrot cake recipe: I thought I’d cut down on the sugar by an entire cup, given that carrots often provide a sweet flavor anyways. Turned out perfect for my sweet tooth!
Hope you all enjoy the video below and stay tuned for future posts. Please comment below if you have any questions, comments, or suggestions and thank you for watching/reading (:
*Funny story, the first time I made this recipe, I realized that I didn’t have a grater for my carrots, so I ended up peeling up my carrots and blending them to pieces with the rest of the batter in my blender. Surprisingly enough, using the blender and adding a bit more water (no more than an extra 1/2 cup as indicated in recipe) to get the batter nice and smooth proved to be quite delicious — if you’re willing to experiment, I’d even recommend trying to blend up the batter yourself, though the video filmed doesn’t show that process.
Inspired by Vegan Carrot Cake
Makes twelve cupcakes
1 can full fat coconut milk
2 tablespoons flaxseed meal
1 cup grated carrot
1/2 cup oil
1 tablespoon vinegar
1 tablespoon vanilla
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
2 cups flour
Chill the can of coconut milk overnight. One chilled, separate coconut cream into a separate bowl and keep it in the fridge while assembling the rest of the batter. This will be used for the coconut cream frosting.
Combine 2 tablespoons of flaxseed meal with 6 tablespoons of leftover coconut water. You may also use regular water. Let it set on the side for a few minutes.
In a large bowl, mix grated carrot, oil, vinegar, vanilla. Mix to combine, and add the flaxseed/coconut water mixture.
To the wet mix, mix in the sugar, salt, baking powder, baking soda, nutmeg, cinnamon, and flour. Mix until combined. If too sticky, add the rest of the coconut water or up to 1/2 a cup of water.
Prepare a cupcake pan by adding compostable cupcake liners — this recipe can make 12 cupcakes. Spoon batter into each cupcake liner so that the batter is evenly distributed.
Bake at 350 degrees Fahrenheit for 20 minutes. The cupcakes are done if a fork is poked in and comes out clean.
To complete the frosting, take the chilled coconut cream from the fridge and add a bit of vanilla and sugar to taste. Beat with an electric mixer until stiff peaks form.
Once cupcakes are cool, frost the cupcakes and top with toasted coconut flakes, walnuts…whatever you like!