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Vegan Carrot Cake Cupcakes

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes

Ingredients
  

Carrot Cake Cupcakes

  • 1 1/2 cups rolled oats, blended into flour
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1 cup date paste - blend 15 pitted medjool dates with 1 cup hot water, then measure out 1 cup paste
  • 1 cup carrot, chopped into very small pieces
  • 1 tbsp vanilla extract
  • 1/2 cup nondairy milk - I use unsweetened almond milk

Whipped Cream Frosting

  • 2 cans coconut cream - make sure it's unsweetened, and not coconut milk

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix the oat flour, almond flour, and baking powder.
  • Add the date paste, chopped carrot, vanilla, and nondairy milk, and stir into a thick batter.
  • Portion 1/4 cup of batter into each lined cup, and bake the cupcakes for 20 minutes.
  • While the cupcakes are baking/cooling, make the frosting.
  • To make the whipped cream, open the cans of coconut cream and carefully scoop the solidified portion on top out into a bowl. You can discard the leftover liquid or save it to use in whatever way you'd like.
  • Whip the coconut cream with a hand mixer until light and fluffy (mine took about 4 minutes). I like mine unsweetened because the cake is sweet enough for me, but feel free to add a bit of liquid stevia to keep the smooth texture and add a bit of sweetness.
  • Spread or pipe the whipped cream onto the cooled cupcakes and enjoy!
  • Store leftovers in the refrigerator.