These are easy to whip up and come out light and sweet: lots of fresh carrot to keep them moist and flavorful, and plenty of orange vanilla cream frosting to keep them sweet and kid-friendly. Perfect for sharing after a strenuous Easter egg hunt or for munching while you Netflix binge! Either way, they’re the perfect carrot cupcake. —AS
MAKES 16 CUPCAKES
CARROT CUPCAKES
2 cups (250 g) unbleached wheat flour
1 tbsp (11 g) baking powder
1 tsp baking soda
1 tsp salt
½ tsp ground ginger
½ tsp ground cinnamom
½ tsp nutmeg
1 cup (235 ml) coconut milk
1 cup (190 g) organic sugar
½ cup (115 g) mashed banana
½ cup (120 ml) melted coconut oil
2 tbsp (14 g) ground flaxseed
2 tsp (10 ml) vanilla extract
2 cups (310 g) grated carrots
ORANGE VANILLA CREAM FROSTING
⅓ cup (75 g) cold vegan butter or vegetable shortening
2 tbsp (30 ml) orange juice
1 tsp orange zest
1 tsp vanilla extract
2–3 cups (260–390 g) powdered sugar
Chopped walnuts, for garnish (optional)
FOR THE CARROT CUPCAKES
Preheat the oven to 350°F (177°C).
In a medium bowl, sift together the flour, baking powder, soda, salt, ginger, cinnamon and nutmeg. In a large mixing bowl or electric mixer, combine the coconut milk, sugar, mashed banana, coconut oil, ground flaxseed and vanilla extract. Add the dry ingredients about a cup (125 g) at a time, stirring continuously. Once the batter comes together, fold in the grated carrots. Pour the batter into greased or lined cupcake pans until the cups are about three-fourths full. Bake for 25 to 30 minutes, or until an inserted toothpick comes out clean. Let them cool completely while you whip up the frosting!
FOR THE ORANGE VANILLA CREAM FROSTING
In a food processor or high-speed blender, combine the vegan butter, orange juice and zest with the vanilla extract. Add the powdered sugar 1 cup (130 g) at a time until it reaches your desired consistency. Refrigerate until the cupcakes are completely cooled. (If you use butter, your cupcakes may need to be refrigerated to keep the frosting from melting. Shortening melts less, but still be wary of leaving them out on a warm day for too long!)
When the cupcakes have cooled, generously spread each one with a layer of creamy orange vanilla frosting.
*SEE PHOTO INSERT