Are you a fan of carrot cake, but want to enjoy it more healthily? Look no further than vegan no bake carrot cupcakes! These delicious treats are perfect for those who want a dessert that’s both tasty and nutritious. With no baking required, they’re also easy to make and perfect for a quick snack or on-the-go breakfast. Plus, they’re vegan, making them a great option for those with dietary restrictions or those who simply want to eat more plant-based foods.
Ingredients:
- 1 cup of grated carrots
- 1 cup of oats
- 1/2 cup of almond flour
- 1/4 cup of coconut oil
- 1/4 cup of agave nectar
- 1/4 cup of almond milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- A pinch of salt
For the cream cheese frosting:
- 1 cup of cashews, soaked overnight
- 1/4 cup of coconut oil
- 1/4 cup of maple syrup
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla extract
- A pinch of salt
Instructions
- In a food processor, blend together the oats, almond flour, coconut oil, agave nectar, almond milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Add the grated carrots to the mixture and pulse until they are evenly distributed.
- Line a muffin tin with paper liners and spoon the mixture into each one, filling them about 3/4 of the way full.
- Use the back of a spoon to press the mixture down firmly, creating a flat surface.
- Place the muffin tin in the refrigerator for at least 30 minutes to allow the cupcakes to firm up.
- While the cupcakes are chilling, make the cream cheese frosting. Drain the cashews and add them to a blender or food processor along with the coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
- Once the cupcakes are firm, remove them from the muffin tin and spread a generous dollop of cream cheese frosting on top of each one.
- Garnish with shredded carrots, chopped nuts, or a sprinkle of cinnamon, if desired.
- Enjoy your delicious and healthy vegan no-bake carrot cupcakes!
