These Superfood Vegan Carrot Cake Cupcakes are moist, flavorful and loaded with good-for-you ingredients. They’re pretty easy to make (I filled them with the vegan cream cheese frosting cuz I'm extraaaa, but you don't have to) and are nifty as a quick snack to satisfy a sweet craving or for a cute lil fall dessert.
Ingredients with measurements
For the cupcakes 〰
✿ 2 tsp 8-Mushroom Superfood Mix
✿ 2 tbsp flax meal + 5 tbsp water, mixed together for 10 mins
✿ 1/2 cup non-dairy milk + 1 tbsp apple cider vinegar, mixed together for 10 mins
✿ 1 tbsp apple cider vinegar
✿ 2/3 cup mashed banana
✿ 1/2 cup coconut sugar
✿ 1 tsp vanilla
✿ 1 1/3 cup spelt flour
✿ 2/3 cup almond flour
✿ 2 tbsp tapioca starch
✿ 2 tsp baking powder
✿ 1/2 tsp baking soda
✿ 1 tsp cinnamon
✿ 1/2 tsp ground ginger
✿ 1/4 tsp nutmeg
✿ 1/4 tsp cloves
✿ 1/4 tsp salt
✿ 1/3 cup nuts walnuts or pecans
✿ 1/3 cup raisins
✿ 1 cup shredded carrot
For the frosting / filling 〰
✿ 1/2 cup vegan butter (softened to room temp)
✿ 8 oz vegan cream cheese
✿ 1 tsp pure vanilla extract
✿ 4 cups powdered sugar
For the cupcakes 〰
✿ Pre-heat oven to 425 F. Line or grease 9 cupcake tins.
✿ Into a large bowl, mash the banana until pureed. Add in the ‘butter milk’, flax egg, coconut sugar and vanilla and whisk to combine.
✿ Add in the 8-Mushroom Superfood mix, oat flour, almond flour, tapioca starch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt and fold all the ingredients together until gently combined.
✿ Fold in the carrots, raisins and walnuts or pecans using a spatula.
✿ Divide the cupcake batter between the 9 tins (fill them to the top).
✿ Bake for 5 minutes at 425 F.. Reduce the heat to 350 F and bake for another 20 minutes or until cooked all the way through.
✿ Let the cupcakes cool in the pan for 3 minutes. Carefully transfer to a wire rack and let them cool completely.
For the frosting 〰
✿ In a large mixing bowl, add the slightly softened vegan butter and beat with a hand mixer (or stand mixer) until creamy and smooth.
✿ Drain any extra liquid in the vegan cream cheese container, add it to the bowl and beat for 30 seconds to 1 minute to combine with the butter. Do not over beat at this point, or your frosting may be too runny.
✿ Beat in the vanilla to combine. With the mixer on low, gradually add the powdered sugar, 1 cup at a time, until thick and spreadable. I used 4 cups, but you may need a little more.
✿ At this point, if your frosting still seems a bit too soft and runny for spreading, stick the bowl in the freezer for 15 minutes. Take it out, stir, and put it back in the freezer for another 15 minutes if needed, until a thick consistency is reached.
✿ Once cupcakes have cooled, either dollop frosting on top OR if you want the frosting-filling version --
use a 1 inch circle cutter or a small knife to remove the center of each cupcake.
✿ Add a tsp of frosting into the cutout center, then fill the hole to the top with more and spread over the top!
Just thought you may want to consider leaving off the gluten-free qualifier since spelt flour is not gluten-free.