Dairy-Free Carrot Cupcakes

1 fave
More from this source
In Jennie's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
414
FAT
101%
CHOL
9%
SOD
9%

Comments

Add a comment

Ingredients for 12 servings

1 1/2 cups (200 grams) whole wheat pastry flour

1/2 teaspoon (3 grams) baking powder

1/2 teaspoon (2 grams) ground cinnamon

1/4 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) fine sea salt

1/2 cup (125 ml) lite coconut milk

1/2 cup (125 ml) pure maple syrup

1/4 cup extra virgin olive oil

1 large egg, at room temperature

2 tablespoons orange juice, preferably fresh squeezed

1 1/2 cups (130 grams) shredded carrots

1 cup (110 grams) pecans, coarsely chopped

1/2 cup (62 grams) sweetened dried cranberries

1 cup (154 grams) non-hydrogenated vegetable shortening, such as Spectrum

1/2 cup (59 grams) confectioners’ sugar

1/2 teaspoon pure vanilla extract

You might also like

Carrot Cake Cupcakes With Pineapple Cream Chees...
Joy The Baker
Grain-Free Carrot Cupcakes With Honey Cream Che...
Nourished Kitchen
Carrot Cake Cupcakes
Simply Recipes
Carrot Cake Cupcakes With Dulce De Leche Butter...
Joy The Baker
Cristina’s Carrot Cupcakes For Easter!
Cristina Ferrare
Carrot Cupcakes With Lemony Cream Cheese Frosting
Handle the Heat
Tangerine Carrot Cupcake W/ Tangerine Cream Che...
White On Rice Couple
Carrot Cupcakes With Cream Cheese Frosting
Honey & Jam
Georgetown Cupcake 50-Calorie Mini Carrot Cupcakes
The Dr. Oz Show
Carrot Cupcakes
The Dr. Oz Show