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Whenever we get round to this time of year all I want to do is bake, especially with Thanksgiving and Christmas just around the corner, so I thought it would be the perfect opportunity to take out my favorite apron from Green Fork Culture to test out these incredible carrot cake cupcakes from one of my favorite cookbooks- "But I Could Never Go Vegan" . Alright,  let's get baking!


You Will Need:


The Cupcakes:
  • 3/4 cup non-dairy milk                                                                 
  • 1 teaspoon apple cider vinegar
  • 1 3/4 cups (225g) whole wheat pastry flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup (125ml) agave syrup
  • 1/3 cup (70g) vegan butter, melted
  • 1 tablespoon flaxseed meal
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (165g) grated carrots




The Topping:

  • 1 1/2 cups (380g) vegan cream cheese
  • 5 tablespoons powdered sugar
  • 2 tablespoons agave syrup
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans or walnut



Instructions: 

Step one: Pop the oven on at 350F and line 12 cupcake cases into your cupcake tray so they’re ready!
Step two: In a cup, mix the non-dairy milk and apple cider vinegar and let sit for 10 minutes.
Step three: In a bowl whisk together the flour, cinnamon, baking powder, ginger, cloves, nutmeg, salt, and cardamom. 
Step four: In a separate bowl, mix the agave syrup, vegan butter, flaxseed meal, and vanilla. Stir in the milk mixture and grated carrots. Add this mixture to the dry mix. 
Step five: Spoon the mix into the cupcake cases 2/3 of the way and bake for 20 minutes or until toothpick comes out clean. Once done let them cool completely in cooling rack before icing. 

Topping: 

In a bowl using a fork mix the cream cheese, powdered sugar, agave syrup, lemon juice, and vanilla extract. With a spatula top the cooled cupcakes and sprinkle the pecans or walnuts on top and a bit of cinnamon for an extra touch!



There's something about baking that just makes me feel a sense of immense proudness even when its just a simple little cupcake and these turned out pretty good!!  Let me know if you give them a go! xx

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