I love a good carrot cake recipe, they are however not always made with the healthiest ingredients. I wanted a recipe that can be indulged without any of the guilt. What makes this recipe EVEN better?! It’s all vegan (icing and all!) and you won’t believe how good it is!
I wanted a recipe without any of the nasty refined sugar, so stay tuned for these refined-sugar free (
dare I say healthy) vegan easter carrot cake cupcakes!
Easter is the perfect occassion for carrot cake (we’ll take any excuse to have cake right?! ;)). The recipe makes enough dough for one 23cm square cake pan or 24 cupcakes. I chose to make cupcakes as they cook easier and are so easy to portion! (Quick tip: If you are making cupcakes, please adjust the baking time to 15-18mins or until toothpick comes out dry.)
What I love most about this recipe is that it doesn’t call for any egg “substitute” or flax-eggs as I’m not a huge fan of those or at least I do not know how to use them properly. These cupcakes turn out SUPER moist and are a great guilt-free treat! The moisture is owed to the little bit of apple sauce and oil that is added to the mixture.
If you’re not a fan of icing or have an allergy against nuts
or are lazy and can’t be bothered to make icing, you can skip the icing step as these little cakes taste delicious either way. I usually make half with icing and the other half without (these make for great breakfast muffins). The icing recipe I used will be enough for generously icing 12 cupcakes. If you want to make muffins instead of cupcakes, you can top each muffin with some chopped walnuts before it goes into the oven.
I hope you enjoy this recipe as much as me and my family! Wishing you and all your loved ones a very HAPPY EASTER! 🙂