Description
Grated carrots from the garden are folded into a warmly spiced carrot cake batter and topped with a tangy lime glaze. These vegan and gluten free carrot cakes are baked in a muffin tin to amp up the cute factor and make serving a breeze!
Ingredients
- 120g brown rice flour
- 70g oat flour
- 70g arrowroot flour
- 1/2 tsp psyllium husk
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 tsp ground cardamom
- 100g oat milk or other non-dairy milk
- 135g plain vegan yogurt
- 150g maple syrup
- 1 tsp vanilla
- 50g (about 1/2 cup) grated carrot
- 1 lime
- 1 cup powdered sugar
Instructions
Preheat your oven to 325 degrees. Line a standard cupcake tin with paper liners.
Whisk together the flours, psyllium husk, baking powder, baking soda, salt, and spices. In a separate bowl, whisk together the oat milk, yogurt, maple syrup, and vanilla until smooth, then mix in the grated carrots and the zest of your lime. Add the wet ingredients to the dry and mix until you have a relatively smooth and thick batter. Scoop the batter into your lined cupcake tin, filling each well about 2/3 full. You should have enough for 10 little cakes/cupcakes.
Bake for 20-23 minutes of until the top springs back and a tester comes out mostly clean. Allow the cupcakes to cool completely before glazing them.
For the glaze: whisk together 1 cup powdered sugar with the juice of 1/2 of your lime. Add more lime juice a bit at a time until you get a thick but pourable consistency. Drizzle the cooled cupcakes with the glaze.
Makes about 10 cupcakes.
Notes
- I used a microplane to grate my carrots for this recipe because I like thin wispy pieces scattered throughout the batter. I highly recommend doing the same!
- Prep Time: 10 minutes
- Cook Time: 20-23 minutes
- Category: dessert