Carrot Cupcakes
Ingredients
Instructions
PREP. Preheat your oven to 350 degrees and grease a 12-count cupcake pan with nonstick spray or shortening. I use palm oil.
MIX DRY. In a medium-sized bowl, mix dry ingredients: almond flour, Bob's Red Mill Gluten Free 1 to 1 Baking Flour, chopped hazelnuts, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. The brown sugar will go in the wet ingredients in the next step. Lightly stir to combine.
MELT. In a medium-sized microwave safe dish, add coconut oil and almond milk. Warm on a low power (20%-30%) for 1-2 minutes or until the coconut oil is melted but not too hot. Warming the oil and milk together prevents the oil from resolidifying when mixed with cold milk. If you use avocado or canola oil, you can skip this step.
MIX WET. Add the egg, brown sugar, grated carrot, apple cider vinegar, and vanilla. Stir well till fully incorporated.
MIX ALL. Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Don't overmix. The batter will be thick.
BAKE. Scoop batter evenly into a greased cupcake pan and bake at 350 degrees for 18-20 minutes. Watch for the crust to darken slighty.
COOL. Let cool for 10 minutes before carefully removing from the pan. I like to use this thin, silicone spatula to remove them from the pan.
FROST. Frost with your favorite vegan cream cheese frosting, or try my vegan cream cheese frosting.
ENJOY. Or shall we just be real and say devour. These cupcakes will last for up to a week in the fridge.