From the Kitchen

Carrot Cake Delight. Sweet, spice, everything nice.

Carrot Cake Delight. Sweet, spice, everything nice.

Sweet, spice, and everything nice. These are a perfect way to celebrate the fall turning into the winter season!

  • 3/4 cup almond milk
  • 1 teaspoon ACV
  • 1.5 cup whole wheat pastry flour
  • 1/4 cup spelt flour
  • 2 teaspoon cinnamon
  • 1.5 teaspoon baking powder
  • 1 teaspoon ginger
  • 1 teaspoon  cloves
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt 
  • 1/2 cup maple syrup
  • 1/3 cup vegan butter
  • 1 teaspoon vanilla extract
  • 1.5 cups grated/chopped carrots (I like mine a little more chunky for this recipe)
  • 1/2 to 3/4 cup raisins (optional) 

Preheat your oven to 350. 

Line your cupcake pan. If using a silicone one, just spritz it with a little coconut oil spray. I LOVE LOVE my silicone cups. SO many uses.

Mix your almond milk and ACV. Set aside for 5-10 minutes.

In a large bowl, combine all other ingredients. Stir in the almond milk mixture when time is complete. 

Fill your cupcake cups. Bake until toothpick or knife comes out clean, about 20-25 minutes. 

These are that simple! 

For the icing: 

  • 1.5 cup vegan cream cheese
  • 3 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • splash of almond milk (if needed to make a nice icing glaze)

Just add all ingredients in a bowl and stir! Top your carrot cake delights once cool.