Snacking without a guilty conscience? No problem with these delicious vegan carrot cupcakes. The carrot cupcakes can be prepared in next to no time and are super tasty and moist. When starting out on a healthier & more conscious lifestyle, a juice cleanse optimal support. Bye, bye bad eating habits! In this article, you can find out which ingredients you need and how you can make the cupcakes yourself in no time at all. You can find the recipe video at the bottom of the article.
Ingredients (approx. 10 cupcakes):
Dough:
200g carrots
200g spelt flour
100g ground almonds
100g erythritol
2TL baking powder
1 pinch of salt
1 tsp cinnamon
100g applesauce
100ml vegetable oil
80ml vegetable milk
1 tbsp lemon juice
1 tsp vanilla extract
Frosting:
200g vegan cream cheese
1 squeeze of lemon juice
1 tbsp agar agar
powdered sugar
Preparation:
- Mix the erythritol with the applesauce, vegetable oil, vegetable milk, vanilla extract and 1 tablespoon of lemon juice and mix everything carefully
- Place the spelt flour and ground almonds in another bowl together with the cinnamon and baking powder
- Then add the apple sauce mixture and mix together thoroughly
- Finely grate the carrots and fold them into the batter
- Spoon the batter into the muffin cases
- Bake the cupcakes at 180°C for approx. 25 minutes
- For the frosting, mix the cream cheese with a little lemon juice, agar agar and powdered sugar and stir everything together thoroughly
- Apply the frosting using a piping bag or spoon and decorate the cupcakes to your taste
Nutritional values (per cupcake):
245.9 kcal
19.5g carbohydrates
6.6g protein
15g fat
Recipe video: