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.
