Today I’m sharing a delicious new Carrot Cake Cupcake recipe jam-packed with nutrition and deliciousness!
I’m excited to be working with Vega UK to share my Vitamin Stories. A balanced and nutritious diet is so important, but when we’re super busy this can be one of the first things to fall by the wayside. In this recipe, I have used their Vanilla Protein Powder – it adds natural sweetness to the cupcakes and extra amazing texture.
1 1/2 cups whole wheat flour
1/2 cup Vega vanilla powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups carrots, finely shredded
1/2 cup ripe banana, mashed
2/3 cup unsweetened applesauce
2/3 cup melted coconut oil
2 tsp vanilla extract
2 tbsp coconut syrup
1 and 1/3 cups unsalted, raw cashews
1/2 cup oat milk
2 tbsp agave syrup
1/4 tsp cinnamon powder
1/2 tsp vanilla extract
Soak the cashews for at least 4 hours, better overnight.
Drain and wash the cashews and place them in a blender with the rest of the ingredients.
Blend until smooth. Add more milk if needed.
Preheat oven to 120C and line your cupcake pan with baking cups. In a medium sized bowl, mix your dry ingredients
In another bowl, combine your wet ingredients. Add your dry ingredients. Mix well. Using an ice cream scoop, scoop mixture into muffin tins, about 2/3 full.
Bake for 18-20 minutes, or until tops are golden brown and/or toothpick comes out clean.
Allow to cool completely. Coat the top layer of the cupcake with the frosting. Top with almond biscotti and cacao nibs.
Serve and enjoy!