Mini Carrot Cake Cupcakes (gluten free, vegan)

Easter is fast approaching, and I don’t know about you but I like to plan menus ahead of time.  If you are looking for a healthy, easy and delicious dessert, have I got the recipe for you.  Mini Carrot Cake Cupcakes.  They also happen to be gluten free, dairy free, nut free and vegan but you would never know judging by how they taste.  They are actually fruit sweetened as well, since I use dates in them which give them an almost caramel like flavor.  In place of the usual cream cheese frosting, I use a maple laced coconut cream frosting that is delicious!  If you have loved ones with allergies, or you are just trying to eat healthier and want your dessert too, these are perfect to serve for Easter brunch!  They can be made ahead of time as well, so you do not have to worry about any last minute prep work.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 14 | Prep Time: 20 min. | Cook Time: 15 min. | Ready in: 1 hour and 15 min.

Ingredients

• 3/4 cup Bob's Red Mill all purpose gluten free flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/8 tsp nutmeg
• 1/4 tsp sea salt
• 1/2 cup soft pitted medjool dates, soaked in filtered water for 30 minutes and drained, 1/4 cup water reserved
• 2 Tbsp extra virgin olive oil
• 2 tsp pure vanilla extract
• 1/2 cup orange juice or filtered water
• 1 Tbsp Bragg's apple cider vinegar
• 1/2 cup plus 2 Tbsp shredded organic carrots
• Frosting:
• 1 15 oz can full fat Thai Kitchen coconut milk, chilled
• 3 Tbsp maple syrup (or to taste)
• 1/8 tsp sea salt
• 1/2 cup plus 2 Tbsp Artisana coconut butter, warmed to liquid

Instructions

Preheat the oven to 375F degrees and position rack in center of oven. Line 14 mini muffin tins with foil liners. Whisk flour, baking powder, baking soda, sea salt, ginger, and cinnamon in a large bowl to blend well. Place dates, reserved water, oil, orange juice, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in carrots. Transfer cake batter to prepared tins, filling 3/4 full and bake until tester inserted into center comes out clean, 12-15 minutes. Cool cakes completely.To make the frosting, combine all ingredients in a blender, and blend until smooth. Pour into a bowl, and place in the freezer until thickened. You want to whisk it every 15 minutes and you know it is ready when it is thick like whipped cream, about 30-45 minutes depending on how warm it has gotten. Once thickened, place into a pastry bag and pipe over the cupcakes, or spread over the cupcakes if you wish. Store in the refrigerator in a container for up to a week.