Carrot Coconut Cupcakes from 40-Year-Old Vegan

Carrot Coconut Cupcakes with Cream “Cheese” Frosting from 40-Year-Old Vegan
Cupcakes
Cupcake Ingredients

• 1 c. unbleached all-purpose flour
• ½ t. baking soda
• ¾ t. baking powder
• ¼ t. salt
• 1 t. cinnamon
• ½ t. allspice
• 1 c. plus 2 T. unsweetened apple sauce
• ¾ c. maple syrup (or agave nectar)
• 2 flax eggs (2 T. flax meal + 6 T. water stirred, let set for 15 minutes)
• 1 c. grated carrots (about 2 – 3 large carrots)
• ½ c. unsweetened shredded, dried, organic coconut, plus extra for garnish
• ½ c. chopped pecans, plus extra for garnish
• 1 t. coconut extract
• 1 t. vanilla extract

Cupcakes Directions

1. Preheat oven to 350 degrees Fahrenheit. Mix flour, baking, soda, baking powder, salt, cinnamon and allspice in mixing bowl with wire whisk until all ingredients are evenly distributed. Set aside.
2. Add Applesauce, maple syrup, flax eggs, vanilla and coconut extract to flour mixture. Stir with wire whisk until fully incorporated.
3. Fold in carrots, coconut, pecans until fully incorporated.
4. Pour into 12 standard cupcake cups in cupcake tin.
5. Bake for 26 – 30 minutes or until toothpick inserted in center comes out clean.
6. Remove from oven and cool completely before frosting.

Cream “Cheese” Frosting
Frosting Ingredients

• ¼ c. vegan butter, preferred brand, Earth Balance
• ¼ c. vegan cream cheese, preferred brand Follow Your Heart
• 2 c. sifted, organic confectioner sugar
• 1 t. alcohol free vanilla, preferred brand, Singing Dog

Frosting Directions

1. Mix butter and cream cheese until fully blended.
2. Continue mixing and add powdered sugar, ½ cup at a time until fully incorporated.
3. Add vanilla extract and mix until fully incorporated.
4. Cover and keep in refrigerator until you are ready to frost the cupcakes.
5. Place in pastry bag and frost each cupcake.
6. Sprinkle with additional coconut, chopped pecans and shredded carrots. Serve immediately.