Carrot cake cupcakes with Vegan Cashew Cream Frosting - Halloween fun or just to eat cake! -gluten free, vegan, no cane sugar


What is healthy yet naturally the colors of Halloween? Carrots!

Most of think carrots are only supposed to be orange and walk by the produce counter looking oddly at the other colored carrots.



To spice life up a bit, nature gifted us with white, yellow, and purple carrots. How cool! Yes the Dutch agriculturists made some modifications and helped orange carrots become popular, hence the national color in the Netherlands. However the next time you see white, yellow, and purple carrots in the supermarket, check them out.


Why are we using cashews for the frosting?

Well cashews give everything a creamy taste, don’t they!? Yes, they have been given a bad name in the past, however the Kaju or Cashew nut is actually good for you! The cashew nut tree is originally from Brazil and the nuts grow on edible apples.



Makes 12 regular and 12 mini


*3 Flax eggs: 3 Tablespoons Bob’s Red Mill flaxseed meal + 7 ½ Tbsp water (see below for instructions)

1/3 cup coconut oil, melted

1/4 cup maple syrup

1 cup unsweetened applesauce

3/4 teaspoon salt

1 1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 1/4 cup unsweetened coconut milk

Approximately 3 carrots, stemmed and grated (1 1/2 cups) (recommend using puree mode on food processor)

1 1/2 cups Bob’s Red Mill Almond Flour

1 1/2 cups Bobs Red Mill 1-1 Gluten Free Baking Flour (if using regular gluten free flour, add 1/4 teaspoon xanthan gum)

3/4 cup chopped raw walnuts or raisins


*Flax eggs: gently combine and stir flaxseed meal and water in a large bowl. Allow to sit for 5 minutes.


Preheat oven to 350 F. Grease cupcakes pan or muffin tins. Set aside.

Prepare *flax eggs in a large mixing bowl. Once ready add oil, syrup, applesauce, salt, baking soda, baking powder, and cinnamon and stir gently to combine.

Add milk and carrots. Stir. Add both flours and stir. The batter should be thick but pourable. Add walnuts or raisins and stir.

Divide evenly among cups in pan and full approximately 3/4 full. Bake for 40 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy.

Remove from oven. Allow to chill in pan for at least 15 minutes. Then remove to a refrigerator safe container and chill for an hour.


Optional Cashew Cream Frosting:

1 1/2 cups raw, unsalted cashews (soaked in bowl with 1 1/2 cups room temperature water)

1/2 cup full-fat unsweetened coconut milk

2 Tablespoon maple syrup

1/4 cup melted coconut oil

Juice of 1 lime

1 teaspoon almond or vanilla extract

1/4 teaspoon salt

Optional: Food coloring and sprinkles ( we used vegetable dye brand India Tree )

Optional: for chocolate flavor: 1 Tablespoon cocoa powder

Optional: for strawberry flavor: 2/3 cup pureed strawberries, de stemmed

Soak cashews in room temperature water for 1 hour. Drain the water completely and discard. Add nuts to a food processor, along with milk, syrup, oil, lime. extract, and salt. Process on high until creamy and smooth, scraping down sides as needed.

Transfer frosting to a freezable mixing bowl and cover. Place in freezer and chill for 1 hour. Then remove from freezer and place in food process again. Process until the hardness turns to a creamy texture.

If using color, place a few tablespoons of frosting in a separate, add dye and mix until you see the desired color. Repeat with other colors.

Time to frost the cupcakes and then the sprinkles!

The longer the frosting is not chilled, the softer it becomes. Recommend chilling the cupcakes after placing the frosting on top until serving the cupcakes. Yes, they will get mushy! Coconut oil will melt at 76 F degrees.


Cupcakes can be stored in the refrigerator up to 5-7 days (or the freezer for 1 month).


Many of you may ask, why am I using baking soda and baking powder at the same time when they are both leavening agents? Its the acid balance game!


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