Dessert

Vegan Carrot Cupcakes is for Dessert.

Vegan Carrot Cupcakes takes 45 minutes to prepare.

Vegan Carrot Cupcakes takes 15 minutes to cook.

Vegan Carrot Cupcakes makes 1 servings.

The ingredients for Vegan Carrot Cupcakes are:

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
? tsp. nutmeg
? 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)

Here is how you make Vegan Carrot Cupcakes:

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 cupcakesNumber of Servings: 1Recipe submitted by SparkPeople user AJKOLE1.

The nutritional information for Vegan Carrot Cupcakes is:

• 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

The dietary needs meet for Vegan Carrot Cupcakes is Vegan