These moist and delicious, Easy Carrot Cake Cupcakes are made without butter or refined sugar yet are so delightfully delicious. They would be a delicious addition to your Easter Dessert Menu, no matter if you are staying home or celebrating with family and friends.
Ingredients
For the cupcakes:
- 3/4 cup all purpose flour can use King Arthur Gluten Free flour too
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cloves
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1 tsp ginger
- 1/8 tsp salt
- 1/2 cup brown sugar
- 1/2 cup oil I used Mazola corn oil
- 1/4 cup Greek Yogurt
- 1 egg white
- 1 tsp pure vanilla extract
- 3/4 cup grated carrots
- 1/4 cup pecans
- 1/4 cup raisins
For the frosting:
- 3/4 cup vegan butter
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- a pinch of cardamom
Instructions
To make the cupcakes:
- Preheat oven to 350 degrees
- Add flour, baking soda, baking powder, cloves, cinnamon, cardamom, ginger, salt, and coconut sugar to a bowl and mix well.
- Add in the egg white, oil, vanilla and Greek yogurt and mix well. The batter is supposed to be rather oily.
- Add in the grated carrots, pecans, and raisins and mix well.
- Then, line a muffin/cupcake tray with muffin/cupcake liners.
- Divide batter between the 6 liners and bake at 350 degrees for 20 minutes or until a toothpick inserted in center comes out clean.
- Let cool and top with frosting and enjoy.
To make the frosting:
- I added 3/4 cup vegan butter, 2 1/2 cups powdered sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, a pinch of cardamom and a pinch of salt to a bowl, and (I had to break out the electric mixer for this) I whipped the ingredients until they were well incorporated and then piped it onto the 6 carrot cake cupcakes.
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Nutrition
Serving: 1g | Calories: 531kcal | Carbohydrates: 61g | Protein: 4g | Fiber: 2g | Sugar: 45g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.