Vegan Carrot Cake Cupcakes

I made these yummy vegan carrot cupcakes  for Easter, Happy Easter! I'm more of a chef who throws ingredients in a bowl, but I tried to measure out my ingredients for you. I'm on Instagram for more plant-based ideas and recipes @kitchendiaries29 

Ingredients

Cake
2 cups of whole wheat white or regular wheat flour
1/2 - 3/4 cup of plant based milk (add as needed)
1/2 cup of applesauce (or light oil like coconut or olive if you allow oil in your diet)
1/4 cup of raisins
1 tsp vanilla extract

1/2 tsp allspice

1/4 tsp cloves

1/2 tsp ginger
1/4 tsp of cinnamon

3/4 cup finely grated carrots
1 flax egg (1 TBSP flax and 3 TBSP hot water)
3/4-1 cup of raw  unrefined sugar (add according to how sweet you like it, I used 3/4 cup)
1 tsp Baking Powder

Vegan Frosting

                

8 ounce vegan cream cheese or 3/4 cup of cashews

1/4 tsp allspice

1/4 cup  agave

1 tsp pure vanilla extract and  lemon juice

1. Pre-heat your oven to 350 F . Grease and lightly flour cupcake pan (you can also use sugar in place of the flour, or a combination of the two if you'd like). 
2. In a large bowl or using a mixer, combine the  wet ingredients first and then add the dry ingredients mix until well combined. If the batter is too wet add more flour if it's too dry add more milk.
3. Pour your carrot cake batter  into cupcake pan..
4. Bake in the pre-heated oven for about 25-30 minutes. Insert toothpick or fork to see if it comes out clean this ensures their done.
5. Allow your carrot cupcakes  to cool completely. 
6. Combine frosting ingredients  and mix until creamy if you use cashews combine and process in a food processor blend until creamy stop and stir as needed.

Frost your vegan carrot cupcakes with  frosting. Top with walnuts or hemp seeds! Enjoy!