Carrot (Cup)Cakes with Pumpkin Frosting!

Posted by Ani Blinova on November 09, 2017

Vegan Keto Carrot Cupcakes.jpgEven though most of our recipes have been using and abusing #pumpkinspice, we wanted to continue the fall-themed trend and make something with Carrot Cake. How about Carrot Cake Cupcakes? These cupcakes are vegan, sugar-free, gluten-free, and keto! We LOVE the keto trend around here.

These cupcakes are super duper moist and decadent. They'd be equally as great as mini-cupcakes, served at breakfast with a strong cup of (Pumpkin Spice) coffee.

Let us know what you think if you try these out at home!

INGREDIENTS:

CARROT (CUP)CAKE:

  • 3 tablespoons ground chia seeds
  • 1.5 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • Sprinkle salt
  • 1/4 teaspoon Stevia
  • 1/4 cup coconut oil
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 large grated carrot
  • 1/2 cup chopped walnuts

PUMPKIN FROSTING:

  • 1 cup soaked cashews
  • 2 tablespoons melted coconut oil
  • ¼ teaspoon stevia
  • 2 teaspoons vanilla extract
  • 2 tablespoons pumpkin puree
  • 1 teaspoon pumpkin pie spice

DIRECTIONS:

Vegan Gluten Free Keto Ice Cream & Cupcakes

CARROT (CUP)CAKE:

  • Preheat your oven to 350F.
  • First, make the chia eggs - combine 3 tablespoons ground chia seeds with 7 tablespoons of water, and let set. Set aside.
  • Add all the dry ingredients (the flours, baking soda, salt, and stevia) into a food processor, and pulse until combined.
  • Then, add in all the chia egg, coconut oil, almond milk, and vanilla extract and process until fully combined. The batter will be super thick!
  • Dumb the batter into a large bowl and add in the cinnamon, nutmeg, carrot, and chopped walnuts. Mix well.
  • In a lined cupcake tin, scoop batter and spread evenly.
  • Bake for 25 minutes.

FROSTING:

  • While the donuts are baking, make the frosting by putting all the ingredients into a high-powered blender and blending until smooth!

PUTTING IT TOGETHER:

  • Once the cupcakes are finished, let cool and then frost with Pumpkin frosting. Serve with a couple scoops of Wink (duh).

NUTRITIONAL INFORMATION

Serving size - 1 cupcake + 1 scoop Wink. Makes 12 cupcakes

Calories - 210

Fat - 16.1g

Carbs - 13.9g

Fiber - 8.3g

Sugar - 2.1g

Protein - 7g