These cute Carrot Cake Cupcakes are a healthy & tasty treat or breakfast! Dairy-Free & Easy!
It should be Spring. Instead, it’s freezing outside, just a day ago was snowing again (albeit lightly) and I feel just frozen and unable to warm up.
I am so done with this winter. Anybody else feels the same?
On the bright side, the days are getting longer, the tulips are sprouting and Easter is just around the corner!
We are not huge on celebrating Easter, but it is an excellent reason to enjoy good food with the family (ahem, as if we need a reason!). And though we tend to stick to the traditional Easter foods, this year I could not shake out of my head the idea of making something sweet using carrots.
We eat A LOT of carrots! And we love a good sweet carrot. And carrot cake?? Yes, please!
So when I was once again left with leftover almond pulp from making almond milk (check here how to make your own almond milk), I just added some grated carrots, some eggs, flour, sugar, baking powder and spices and baked these amazing Carrot Cake Cupcakes!
These Carrot Cake Cupcakes are dairy-free and are perfect if you – like me – cannot consume much or any dairy products. They are also soft and moist, tasty and fluffy… just the perfect cupcakes!
I topped them off with some soy whip cream (but you can use any other plant-based or regular whip cream), some rainbow sprinkles and a colorful chocolate egg.
The cupcakes are a breeze to make! But if you don’t have any leftover almond pulp, just use almond meal instead!
Next step? Making another batch of these cuties ASAP.
- 200 grams carrots
- 4 eggs
- 120 grams sugar
- juice and zest of one organic lemon
- 100 grams almond pulp (leftover of making almond milk / or use almond meal)
- 70 grams almond meal
- 80 grams flour
- 1 tbs cornstarch
- 1 ts baking powder
- 1/2 ts cinnamon
- 1 ts gingerbread spice mix
- soy whipping cream (or other plant-based whipping cream)
- 1/2 ts vanilla extract
- rainbow sprinkles
- chocolate eggs
- Preheat oven to 180°C / 356°F (fan oven to 160°C/320°F). Line a muffin baking tin with paper models.
- Peel and finely grate carrots. Separate egg yolks from egg whites. Whisk the yolks with sugar, lemon zest and the juice of a lemon until fluffy.
- In a separate bowl mix together almonds, flour, cornstarch, baking powder and spices. Add to the yolks and gently combine.
- Squeeze the water out of the grated carrots, and add carrots to the dough. Mix to combine.
- Whit a hand mixer or kitchen robot, whisk egg whites until fluffy and stiff, then with a spatula carefully fold them into the dough and combine.
- Add dough by the spoon into the muffin tin, filling it up to 3/4 with dough. Place in oven and bake for about 20 minutes, or until the cupcakes rise and turn golden brown. Check if they are done by inserting a toothpick into a cupcake. If it comes out clean, without wet dough sticking to it, your cupcakes are done. Remove from oven and set on a rack to cool down completely.
- Prepare the toppings and decoration: add a drop of vanilla extract to the soy whipping cream and whip according to package instructions (mine only needed 2 minutes). Put whip cream in a dressing bag and then dress the cupcakes with the whipped cream. Sprinkle the cupcakes with rainbow sprinkles and add a small chocolate egg on top. Serve.
The rainbow sprinkles with melt into the cream if left on too long, so it's a good idea to finish decorating just before serving.
Nutrition Information:Serving Size: 68 grams
Amount Per Serving: Calories: 177.8 Total Fat: 8.8g Saturated Fat: 1g Sodium: 72.2mg Carbohydrates: 18.3g Fiber: 2.3g Sugar: 11.7g Protein: 5.8g
If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.