Kristin Cavallari's Carrot Cake Cupcakes With Cashew Frosting
True Comfort
Notes
If you do not have a high-power blender, let your cashews soak in water overnight or boil them for 10-20 minutes until tender before blending.
Ingredients
- For the Cupcakes:
1 cup almond flour
1/2 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pink Himalayan salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 cup virgin coconut oil, melted
1 teaspoon fresh lemon juice
1/2 cup pure maple syrup
1/4 cup coconut cream
1/2 teaspoon pure vanilla extract
2 cups grated carrots
2 eggs
- For the Cashew Frosting:
1 1/2 cups raw cashews
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon
Pink Himalayan salt
Directions
- Preheat the oven to 350° Fahrenheit. Line the cups of a 12-cup muffin tin with paper or silicone liners.
- In a large bowl, mix the almond flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
- In a separate large bowl, whisk together the eggs, coconut oil, lemon juice, maple syrup, coconut cream, and vanilla.
- Next, fold in the carrots, add the dry ingredients, and mix to combine.
- Spoon the batter into the prepared muffin tin, making sure the cups are almost full.
- Place the tray in the oven and bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes.
- Remove the cupcakes from the tin and let them cool completely on a wire rack for at least 1 hour.
- While the cupcakes are cooling, combine the cashews, maple syrup, cinnamon, a pinch of salt, and 1/4 cup water in a high-power blender on high speed until completely smooth, about 2 minutes.
- Once the cupcakes have cooled completely, spoon the frosting into a Ziplock bag and cut off one of the bag's bottom corners.
- Squeeze the frosting onto each cupcake until the top is completely covered.
- Enjoy your cupcakes as soon as they're ready or store them in an airtight container at room temp for up to 5 days.
Image Source: POPSUGAR Photography / Chanel Vargas [1]
Image Source: POPSUGAR Photography / Chanel Vargas [2]
Information
- Category
- Desserts, Cupcakes
- Yield
- 12 Cupcakes
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Total Time
- 34 minutes, 59 seconds