Carrot Cake Cupcakes

Ingredients

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• Carrot Carrot 1.5 1.5
• Brown Sugar Brown Sugar 100g 1/2 cup
• All Purpose Flour Plain Flour 200g 1 & 2/3 cups
• Almonds Almonds 100g 3/4 cup
• Ground Cinnamon Ground Cinnamon 1/2 tsp 1/2 tsp
• Baking Soda Bicarbonate of Soda 2 tsp 2 tsp
• Flax Seeds Flax Seeds 2 tbsp 2 tbsp
• Water Water 4 tbsp 4 tbsp
• Apple Sauce Apple Sauce 4 tbsp 4 tbsp
• Vegan Margarine Vegan Margarine 40g 2 & 2/3 tbsp
• Coconut Milk Coconut Milk 400ml 1 & 3/5 cups
• Powdered Sugar Icing Sugar 85g 6 tbsp

Instructions

1. 1.Preheat oven to 180C and peel carrots.
2. 2.Open the can of coconut milk and divide the thick, creamy part and the liquidy part of the milk. Take two medium-sized bowls, pour liquid part into one of them and thick part into the other one. Now put the bowl with the thick coconut cream into the fridge and let cool.
3. 3.In another small bowl add flax seed and water and let sit for 10-12 minutes until “egg“ consistency.
4. 4.Mix all dry ingredients in a bowl together, melt margarine in a small saucepan and add the melted margarine to the bowl with the liquidy coconut milk. Add flax eggs and stir until combined.
5. 5.Now add wet mixture to the bowl with the dry mixture and stir well until sticky dough forms.
6. 6.Carefully fold in carrots and use some more butter to grease the muffin molds. Fill each mold with 2-3 Tbsp of dough.
7. 7.Bake muffins for 20-25 minutes or until an inserted toothpick comes out clean.
8. 8.Meanwhile take the thick, creamy coconut milk out of the fridge and mix in icing sugar. Stir well until lump free and creamy.
9. 9.Once cupcakes are cooled down completely, pour coconut cream into an icing bag and decorate cupcakes.
10. 10.Place back into the fridge and take out 10 minutes before eating. Enjoy!

Nutritional Information

• Calories:
  329
• Fat:
  14g
• Sodium:
  5557mg
• Carbs:
  44g
• Sugar:
  18g
• Protein:
  6g