Carrot Cake Cupcakes with Cashew Cream Cheese Icing // vegan, gf, refined sf

Sometimes all I want to do is indulge in something naughty

Ya feel me?

In my 17 years of life I have never made a better, more indulgent healthy treat. It’s like you’re deceiving your sweet tooth, it’s so good.

Fun fact about me: my favorite cake is carrot cake

What I love about this specific recipe is that the cake stays extremely moist, yet still fluffy and the icing seriously mimics real cream cheese frosting like nobody’s business. Plus, for all of you who are already prejudging it’s difficulty, I’m here to tell you that these are really easy to make and don’t require a lot of time or skill (woohoo!).

For the cupcakes…

    • 1 1/4 cups blanched almond flour
    • 2 tablespoons coconut flour
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 2 large eggs, room temperature
    • 1/3 cup refined melted coconut oil
    • 1/3 cup honey
    • 2 teaspoons vanilla
    • 1/2 cup grated carrots
  • Preheat the oven to 350°F (175°C). Line a muffin tin with 8 muffin liners.
  • In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
  • In a large bowl, mix together the eggs, oil, honey, and vanilla.
  • Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
  • Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
  • Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool.

For the faux cream cheese icing…

  • 1 1/2 cups raw cashews, soaked in hot water 1 hour or cool water 6-8 hours
  • 1/2 cup full-fat coconut milk or cream
  • 3-4 Tbsp maple syrup
  • 1/4 cup  coconut oil (preferably the consistency of softened butter)
  • 1/4 tsp lemon zest
  • 1-2 Tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • Soak cashews in very hot water for 1 hour or in cool water for 6-8 hours. Drain thoroughly and add to a blender. To the blender, also add remaining ingredients.
  • Blend until creamy and smooth, scraping down sides as needed. It’s important to get the frosting as creamy and smooth as possible, so blend on high with a high-speed blender until the texture is silky and smooth.
  • Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla for vanilla flavor, or more lemon zest for tang.
  • Transfer frosting to a medium mixing bowl (with room to blend / whisk) and cover. Place in the freezer and chill for 45 minutes. Then remove from freezer and whisk. Freeze for another 45 minutes – 1 hour and whisk again. Then leave in the freezer until semi-firm to the touch (cheesecake texture // ~ 2-4 hours) and use a hand mixer (or whisk) to blend until creamy and smooth. Depending on how firm your frosting is, this may take a little work at the beginning as it softens. If too thick, microwave in 15-second increments until blendable (or leave out at room temperature to soften).
  • Your frosting is ready to use.

It’s that simple.

I encourage everyone to try out this recipe, which is now one of my favorites. And anybody who does make these decadent cupcakes, please send me pictures via instagram @moodymadeline.

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read my previous blog post: But First, (no) Coffee

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