First post of 2021 and I’m kicking it off with these damn delicious vegan and gluten free cupcakes! I ended up making a single layer carrot cake for my birthday earlier this month with carrots harvested from one of the farms I photograph for and it was so good I decided it needed to be shared. I’m incredibly picky about carrot cake because it is often too sweet, too dry, or lacks any real flavor. This carrot cake is my ideal version, packed with shreds of sweet local carrots, toasted pecans, toasted coconut, cinnamon, cardamom, and cloves. And to top everything off, a fluffy vegan cream cheese frosting.
In order to photograph these, I ended up giving them a sprinkle of dried calendula petals from my garden but you can use standard sprinkles, finely chopped pecans, or toasted shredded coconut. Or leave ’em plain because let’s face it, you’ll devour them shortly after they’re frosted. Either way, these are definitely a winner and will probably be on repeat in my kitchen while carrots remain in season.
Small Batch Carrot Cake Cupcakes with Cream Cheese Frosting
- Total Time: 40 to 42 minutes
- Yield: 7 cupcakes
Description
This carrot cake is my ideal version, packed with shreds of sweet local carrots, toasted pecans, toasted coconut, cinnamon, cardamom, and cloves. And to top everything off, a fluffy vegan cream cheese frosting.
Ingredients
for the cupcakes:
- 60g brown rice flour
- 35g oat flour
- 35g arrowroot flour
- 1/4 tsp psyllium husk (or xanthan gum)
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 15g (2 tbsp) finely shredded coconut, toasted
- 20g (2 tbsp) chopped toasted pecans
- 50g (about 1/2 cup) grated carrots
- 120g plant milk (I used cashew milk)
- 60g unsweetened applesauce
- 1 tsp apple cider vinegar
- 70g coconut sugar
- 1/2 tsp vanilla extract
for the frosting:
- 60g (roughly 4 tbsp) vegan butter, at room temperature
- 60g (roughly 4 tbsp) vegan cream cheese, at room temperature
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- pinch of fine sea salt
- 150g (about 1 1/2 cups) powdered sugar
Instructions
Preheat your oven to 325 degrees. Line 7 cups in a standard cupcake baking tin with paper liners. Combine the flours, psyllium, baking soda, salt, and spices in a bowl. Whisk to mix and aerate. Stir in the coconut, pecans, and carrots then set this mixture aside.
In a separate bowl, mix together the milk, applesauce, vinegar, coconut sugar, and vanilla extract. Whisk until smooth, then add it to your dry ingredients. Whisk or stir your cake batter until it is smooth and there are no more lumps of flour. Fill the lined cups 2/3 full. You will have enough batter to divide evenly between 7 cupcakes. Once you’re done, tap the pan on the counter a few times to level out the batter, then bake it in your pre-heated 325 degree oven for 20-22 minutes. The cupcakes are ready when a tester inserted into the middle comes out clean and the tops spring back when touched.
Cool the cupcakes in the pan for at least 15 minutes before moving them to a cooling rack to cool completely.
While the cupcakes are cooling, make the frosting. Combine the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment (alternately, you can do this with a hand mixer and the beater attachments). Whisk on medium until the butter and cream cheese become light and fluffy. Scrape down the sides of the bowl, then add the maple syrup, vanilla, and salt. Whisk to incorporate these ingredients, then turn the mixer to low and gradually add the powdered sugar. Once the frosting is nice and smooth and doesn’t feel gritty, it’s ready! Make sure to wait until your cupcakes are completely cool before frosting.
Notes
This can easily be made into a single layer cake. Use either a round or square 8-inch pan and bake for slightly less time, about 18-20 minutes. I used Miyoko’s cultured stick butter & Violife cream cheese in the frosting. If you happen to eat dairy, feel free to use standard butter and cream cheese in the frosting.
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
