This weekend I wanted to make a carrot cake, and SWORE I had created a recipe based on my Carrot Pineapple Travelcakes, only lighter and sweeter – perfect to be topped with a vegan cream cheese frosting! Only when I searched the blog (yes, I use my own blog as my personal rolodex of favorite recipes), I couldn’t find it anywhere! Turned out, it was on the old server, before I changed my blog from WordPress.com to WordPress.org hosting. Somewhere in the transition, it got lost! Thankfully, it was easy to copy it over here, so you (and I) can reference it again.
These turned out great and didn’t last long at all at our July 3rd party 🙂 I still didn’t make the cake, but hopefully I can figure out a good vegan cream cheese recipe soon.
Preheat oven to 350°
Combine dry ingredients in a large bowl:
2 c. spelt flour
1 c. oat flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tea. sea salt
Combine in a liquid measuring cup (or bowl):
3/4 c. almond milk
3/4-1/2 c. maple syrup, depending on how sweet you like it
2 tbsp. grapeseed oil
2 tsp. vanilla extract
1 flax egg (1 tbsp ground flaxmeal + 3 tbsp water; combine and set aside for 5-10 minutes)
Mix together the dry and liquid ingredients being careful not to over-mix, since spelt flour is delicate (which means it’s easier to digest as well).
Carefully fold the remaining ingredients into the mixture:
2 c. shredded carrots
1/2 c finely chopped walnuts
1/2 c. coconut flakes
1/3 c. dried pineapple
Scoop batter into muffin cups lined with paper, and sprayed with a little bit of cooking spray. This will help the cupcake separate from the paper better and not leave any deliciousness behind. 😉 Bake for 14-17 minutes or until a toothpick inserted into the center comes out clean.
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