Carrot Ginger Cupcakes with Cashew Cream Cheese Frosting [Vegan and Gluten-free]
I am learning that life is like a box of chocolates; you never know what you’re going to get.
Some days call for a not-too-sweet muffin. A gluten-free whole grain muffin means business; packed with carrots, ginger zing, and omega-3 rich walnuts these muffins are a perfect breakfast, or a great snack to power you through your day.
Other days might require you to disguise the muffin in delicious vegan Cashew Cream Cheese Frosting, qualifying it as a cupcake. We all have those days where nothing seems to be going right, and the only possible way to brighten it involves baked goods, with FROSTING no less. Good thing I’ve got you covered, no matter what kind of day you’re handed
Carrot Ginger Cupcakes with Cashew Cream Cheese Frosting
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients (12-14 cupcakes)
- 1 flax egg (1 tbsp. flax seed + 3 tbsp. water)
- 1.5 c. oat flour (ground with GF oats, if required)
- 1/2 c. rolled oats
- 3 tsp. baking powder
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/4 c. crystallized ginger, chopped
- 1 c. grated carrots
- 1 c. + 2 tbsp. soy milk
- 2 tsp apple cider vinegar
- 1/4 c. maple syrup
- 2 tbsp. neutral flavoured oil
- optional: 1/4 c. chopped walnuts
For optional Cashew Cream Cheese frosting
- 3/4 c. cashews soaked in water for 6-8 hours or boiling water for 30-45 minutes)
- 1/4 c. water
- 2 tbsp. soy milk
- 1 tsp. lemon juice
- 1 tbsp. maple syrup
Soak cashews ahead of time if making frosting.
Preheat oven to 350 degrees, and line a muffin tray with paper liners, or oil well.
Mix flax egg and set aside.
Combine flour, oats, baking soda, spices, and ginger in a large bowl.
Combine soy milk and apple cider vinegar in a separate bowl, and let sit for 5 minutes.
Add carrots, maple syrup, oil, and flax egg to soy milk mixture. Mix well, then stir into dry mixture until just combined. Mix in nuts if desired.
Spoon batter into muffin tin and bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.
Allow to cool, and prepare frosting by combining all the ingredients in a high-speed blender and blending until smooth.
Refrigerate frosting for at least 2 hours for best results. Frost cooled cupcakes as desired.