Vegan Carrot Cake Cupcakes

rainbownourishments.com

DuckDinnerDash

subheading: Dry ingredients:

2 ¼ cups (290g) plain or all-purpose flour*

1 cup (160g) brown or coconut sugar

½ cup (60g) walnuts, chopped roughly

2 ½ tsp baking powder

2 tbsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground ginger

Pinch of any good-quality salt

subheading: Wet ingredients:

~1 ¾ cups (190g) finely or coarsely grated carrot, (around 2 to 3 medium carrots)

1 cup (150mL) plant-based milk, such as almond, soy or coconut

¼ cup (65mL) light-tasting vegetable oil, such as sunflower or rapeseed

subheading: To decorate (optional):

½ cup (120g) vegan cream cheese, room temperature

½ cup (115g) vegan butter

1 cup (100g) icing or powdered sugar, or more for a firmer frosting

¼ cup (30g) walnuts, chopped roughly

Extra cinnamon, if desired

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