carrot cupcakes with sneaky frosting

This carrot cake recipe continues to be my go to for all things carrot-ish. I use this recipe to create loaves for breakfast/brunch, cupcakes, or even double the recipe so I can make a layered birthday carrot cake. I love that there is no processed sugar and the recipe is so easy to manipulate. OH!!! BUT THE FROSTING!! It’s always about the frosting for me!

For so long I have been looking for a way to eliminate powder sugar from my cream cheese frosting. DATES! It totally works and packs just the right amount of sweetness.

This picture is from a birthday party the girls were going to and we needed to bring our own dessert. Sloan and Liv loved the frosting and we added the pink sugar on top to make it a very special treat.

BEST EVER Vegan Carrot Cake Cupcakes!

Ingredients:

• 1.5 cups finely grated carrot (I use a food processor), unpacked
• 1 tbsp ground flax seed
• 1/2 cup pure maple syrup
• 3/4 cup coconut milk (or other non-dairy milk)
• 1/3 cup extra virgin olive oil
• 1.5 tsp pure vanilla extract
• 1/2 tsp apple cider vinegar
• 2 tsp freshly grated lemon zest
• 1.5 cups sprouted spelt flour (or other flour)
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup raisins, soaked for 10 minutes & drained

Directions:

1. Preheat oven to 350F and either brush muffins plan with olive oil OR use cupcake liners.

2. Put raisins in bowl and cover with very warm water. Let them soak while you work through the recipe.

3. In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.

4. In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins. Be careful not to over mix as spelt is a very delicate flour.

4. Pour into prepared pan and bake at 350F for about 15 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the cupcakes to a wire rack to cool completely.

*recipe adapted from www.ohsheglows.com

Sneaky cream cheese frosting:

8 ounces vegan cream cheese (we use Tofutti), softened
4 ounces soy free Earth Balance, vegan butter, softened
1 1/4 cups Medjool pitted dates
pinch salt

1 tsp. pure vanilla extract

1. Place all dates in a bowl and pour boiling water in bowl to cover the dates. Allow dates to sit for up to 5 minutes. I find that this makes them softer and much easier to use.

2. Drain dates, peal the skin (it should be flaky), and remove the dates.

3. Place the pitted dates in a food processor and puree until it smooth.

4. Add cream cheese, butter, vanilla, pinch of salt to food processor and blend.

*If you want a silkier frosting add 1-2 tsp. of coconut milk (or other non-dairy milk) and puree.

*Pink sprinkles can be found online at http://www.indiatree.com/