Vegan Salted Caramel Carrot Cupcakes

Soft and moist carrot cakes topped with coconut cream frosting. The perfect mix of sweet, salty, and healthy!

Ingredients

Carrot Cake

• 2 cups finely grated carrots
• 1 ½ tbsp flaxseed meal (to make flax eggs)
• 4 tbsp water (to make flax eggs)
• 1/2 cup vegetable oil
• 1/3 cup mashed very ripe banana
• 1 cup flour
• ½ cup brown sugar
• ½ tsp sea salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ teaspoon nutmeg

Coconut Cream Frosting

• 1 can coconut cream - minimum 30% fat, top thick part of the can (14 oz).
• ½ cup icing sugar
• 1 tsp vanilla extract

Topping

• Caramel
• Coarse salt
• 1/4 cup chopped walnuts

Instructions

1. Before baking, place the can of coconut cream and mixing bowl in the fridge.
2. Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes.
3. Preheat the oven to 350°F and line a muffin baking pan with reusable baking cups.
4. In a large mixing bowl, mix wet ingredients: flax eggs, carrots, banana, and oil.
5. In another bowl, mix dry ingredients: flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
6. Fold the dry and wet ingredients together. Add in the walnuts.
7. Divide the batter evenly among the cups, filling them about 3/4 full.
8. Bake for 20-25 minutes.
9. Cool down on a rack completely before adding any frosting.

Once the muffins have cooled

1. Open the can and carefully scoop out the thick hard part that appears on top of the can. Leave all the water at the bottom of the can.
2. Whip the cream, powder sweetener, and vanilla in the refrigerated bowl at high speed until it becomes light and fluffy.
3. Drizzle some caramel topping over each cupcake and sprinkle some coarse salt.
4. Enjoy!

Let us know what you think of this recipe!