Emulsifier Free Vegan Carrot Cake Cupcakes
Total time1 hr 17 min
Prep time25 min
Cook time22 min
4.5(12)
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Learn more →Ingredients
12 servings
For the cupcakes
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup organic cane sugar
- ½ cup coconut oil, melted and cooled
- ½ cup plant-based milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups carrots, finely grated (about 3 medium carrots)
- ½ cup walnuts, roughly chopped (optional)
For the frosting
- 8 oz vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 1 ½ cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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