Carrot Cake/Cupcakes

8 Servings
55 min

I love traditional carrot cake, but I wanted to make something lighter for summer and without the “warm” spices of fall like cinnamon and nutmeg.


What I came up with is a beautiful yellow/orange, light and fluffy bread made by using cooked carrots that I mashed ( go ahead and use those leftover carrots from dinner that you steamed or boiled—just make sure they are thoroughly cooked, as in soft).


i added a healthy dose of vanilla and sweetened it with only orange juice and honey...yes, you read that correctly! No sugar!


So, how does it taste? It’s a little bit like biting into a creamsicle. Pure summer!


Not content to leave it as a bread, I adapted the recipe very slightly (leave out 1/4 cup of flour) to make cupcakes with a 3-ingredient cream cheese icing!

I have to admit, my family really love the bread, but the cupcakes are their absolute favorite.

I hope you enjoy them as much as we all do!

Recipe details

  • 8  Servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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Ingredients

Bread/cupcakes

  • 1 cup mashed carrots
  • 8 Tablespoons butter, melted
  • 1 Tablespoon vanilla extract
  • 1/4 cup orange juice
  • Zest of 1 orange
  • 1/4 cup honey
  • 1/2 cup almond milk
  • 1 Tablespoon apple cider vinegar
  • 2 cups pastry flour
  • 1/4 cup tapioca flour (omit if you are making the cupcakes)
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 heaping Tablespoons arrowroot powder
  • 1/2 teaspoon salt

Cream Cheese Frosting

  • 1 (8oz) container cream cheese
  • 1/2 cup powdered monkfruit or powdered sugar
  • Zest of 1 orange

Instructions

Bread/Cupcakes

Preheat the oven to 350
In a medium bowl, combine the wet ingredients ( carrots through vinegar)
In a large bowl, whisk together the dry ingredients (flour through salt. Make sure you omit the tapioca flour for the cupcakes.
Pour the wet ingredients into the dry, stirring to combine. Do not over stir. Allow the batter to sit 5 minutes to rise.
For the bread, pour the batter into a greased loaf pan and bake for 40 minutes. For the cupcakes, using an ice cream scoop, put one scoop in each in 12 lined muffing cups. Bake for 15-18 minutes. Be careful not to overbake.
Remove from oven and allow to cool. Cupcakes must be completely cool before frosting.

Cream Cheese Frosting

Allow the cream cheese to come to room temperature. In a medium bowl, combine all ingredients using a mixer or spoon till smooth and creamy. Refrigerate till ready to use

Tips

  • Store your cupcakes in the fridge, but you can leave the bread out on the counter.
  • If you don’t have tapioca flour, you can sub pastry flour in for it.
  • Cornstarch makes a good substitute for arrowroot.
  • When you preheat your oven, put your butter into your loaf pan and put it in the oven. You will melt the butter and grease the pan all at the same time! Just keep an eye on it—you want it melted, not boiling
  • I used vegan butter, honey and cream cheese, but any kind will do.

Ann - Can’t Beet Plants
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