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SPICED CARROT CUPCAKES

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine Cookies
Servings 24 Cupcakes

Ingredients
  

  • 2 Cups Spelt Flour All-Purpose will work as well
  • 2 tsp Baking soda
  • 2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 3/4 tsp Nutmeg
  • 3/4 tsp Ginger
  • 1/2 tsp Cloves
  • 3/4 tsp Salt
  • 2 tsp Vanilla
  • 1 Cup Coconut Oil melted
  • 1.5 Cups Maple Syrup
  • 4 Flaxseed Eggs Blend 4 TBSP ground flaxseed with 3/4 cup water in a high speed blender
  • 2/3 Cup Pecans
  • 2 Cups carrots Shredded

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix all dry ingredients accept for carrots & pecans.
  • If you want these cupcakes to be vegan, than use flaxseed eggs. One TBSP flaxseed blended with 3 TBSP water equals one egg. Therefore for this recipe you need 4 eggs or 4 TBSP flaxseed with 3/4 Cup water blended in a high speed blender.
  • Melt coconut oil & mix well with maple syrup, flaxseed eggs, and vanilla.
  • Mix dry and wet ingredients together. Use hand beater if needed to smooth out all of the lumps. Lastly add shredded carrots and pecans.
  • Place cupcake liners in the pan, spray cupcake fillers with olive or avocado oil. This prevents the cupcake from sticking to the liner. Fill each liner with 1/4 cup of batter.
  • Bake at 350 degrees for 25 minutes. Check for doneness by inserting toothpick into a cupcake & if it comes out clean it is done.
  • Most people cool cupcakes, cookies bread etc on a wire rack, but most of the time I just set my baked goods on a cotton kitchen towel till cooled.
  • INSTRUCTIONS FOR THE ICING: Refrigerate coconut cream overnight, otherwise it won't whip very well. I've started to just keep my coconut cream in the refrigerator that way it's ready to use at any given time.
  • The coconut cream rises to the top and coconut water is at the bottom, use both for this icing recipe.
  • Place the whole 8 oz jar of coconut water and cream along with 1 TBSP maple syrup and 1 teaspoon of vanilla in a medium sized bowl. Beat on medium speed for 10 minutes. I put approximately one tablespoon of cream on each cupcake.
  • Place cupcakes in airtight container & store in refrigerator. Coconut cream, gets really thin and melts off to the side of the cupcake if it gets to warm or hot.