Carrot and Coconut Lime Cupcakes

Who said vegan easter was only rabbit food? Ok, it is. If you feed carrot cupcakes to your rabbit.

| Prep: 15 min Cook: 16 min  | 6 small cupcakes (3 large) |

Ingredients

Instructions

Batter

  • 100g Flour (can be also gluten free)
  • 40g Brown sugar
  • ½ tsp Cinnamon
  • ¼ tsp Baking powder
  • 1 Pinch of salt
  • ½ tsp Baking Soda
  • 1 tbsp Coconut Oil
  • 2 tbsp Water
  • 1 tbsp Apple sauce (unsweetened)
  • 2 tbsp Agave
  • 1 Grated raw carrot
  • 1 Lime (Zest)
  • Walnuts

Preheat oven on 180°C

Sieve the flour in a bowl. Then, mix the flour with the brown sugar, the cinnamon, the baking powder, the grated carrot and the salt.

In another bowl, mix the apple sauce and agave.

In a third smaller bowl, mix the baking soda, coconut oil (melted) and water.

First, combine the apple sauce mix with the coconut oil mix. Then, slowly pour this mix in the flour bowl while whipping. Continue until smooth.

Taste the batter cause that’s the best part of baking. Place the batter in the cupcake molds.

Reduce the oven temperature to 180° and cook for 15 minutes.

Icing

  • Coconut Yoghurt
  • Powdered brown sugar (or any kind of powdered sugar)

In a bowl, for every two parts of coconut yogurt, add one part of sugar. For my cupcakes, I used 50g sugar for 100g yoghurt. Whip until smooth.

Frost each cupcake to taste. Decorate with lime zest and crushed walnuts.