Vegan Carrot Cupcakes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 6,053.7
- Total Fat: 345.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,067.9 mg
- Total Carbs: 753.6 g
- Dietary Fiber: 45.9 g
- Protein: 44.1 g
View full nutritional breakdown of Vegan Carrot Cupcakes calories by ingredient
Introduction
For in depth discussion and step by step instructions with pictures go to my website here:http://messnkitchn.blogspot.c
om/2013/02/carrot-cupcakes-vegan.html For in depth discussion and step by step instructions with pictures go to my website here:
http://messnkitchn.blogspot.c
om/2013/02/carrot-cupcakes-vegan.html
Number of Servings: 1
Ingredients
-
Cake:
6 tbs. ground flax seed
3/4 c .warm water
1 1/2 c. sugar
1 c. melted coconut oil
2 tsp. vanilla
2 c. shredded carrots
2 c. whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
Icing:
1/2 c. softened coconut oil
2 c. powdered sugar
4 tbs. orange carrot juice (or any pulp free orange juice, apple juice, coconut milk, or vanilla almond milk)
Directions
Cake:
1. Stir ground flax seed and warm water in a small mixing bowl. Let sit until the water is absorbed, 5-10 min.
2. Mix in the sugar and coconut oil. Melt the oil first in a pan over the stove or in the microwave for 20 sec.
3. Mix in the vanilla and carrots.
3. In a separate bowl mix together the flour, baking powder, cinnamon, nutmeg, and salt.
4. Mix the dry and wet ingredients.
5. Place cupcake parchment cups in the cupcake pan.
6. Pour batter into the cups filling to the top of the cup.
7. Bake in a preheated 350 degree oven for 10-12 minutes.
8. Remove from oven and allow cupcakes to cool completely before icing.
Icing:
1. Mix coconut oil and half of the powdered sugar.
2. Add the juice.
3. Mix in the rest of the sugar a little bit at a time to get the desired consistency.
Serving Size: 36 mini cupcakes or 12 full sized cupcakes
Number of Servings: 1
Recipe submitted by SparkPeople user AJKOLE1.
1. Stir ground flax seed and warm water in a small mixing bowl. Let sit until the water is absorbed, 5-10 min.
2. Mix in the sugar and coconut oil. Melt the oil first in a pan over the stove or in the microwave for 20 sec.
3. Mix in the vanilla and carrots.
3. In a separate bowl mix together the flour, baking powder, cinnamon, nutmeg, and salt.
4. Mix the dry and wet ingredients.
5. Place cupcake parchment cups in the cupcake pan.
6. Pour batter into the cups filling to the top of the cup.
7. Bake in a preheated 350 degree oven for 10-12 minutes.
8. Remove from oven and allow cupcakes to cool completely before icing.
Icing:
1. Mix coconut oil and half of the powdered sugar.
2. Add the juice.
3. Mix in the rest of the sugar a little bit at a time to get the desired consistency.
Serving Size: 36 mini cupcakes or 12 full sized cupcakes
Number of Servings: 1
Recipe submitted by SparkPeople user AJKOLE1.