Choosing Chia · by Jessica Hoffman★ 5.0
Vegan Carrot Cake Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 9%
CARBS 35G43% OF CAL
3G FIBER14G OTHER19G TOTAL SUGAR
FAT 20G56% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced vegan cupcakes with carrots, walnuts, and raisins, topped with coconut whipped cream. Moist and flavorful without eggs or dairy.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups white spelt flour (can sub regular flour for 1-1- gluten-free flour)
- 1/2 cup+2 tbsp sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 2 tsp orange zest
- 2 1/2 cups shredded carrots
- 1/2 cup sunflower seed oil (coconut oil or vegetable oil work too)
- 1/4 cup unsweetened applesauce
- 1/2 cup orange juice
- 1/3 cup raisins
- 1/3 cup walnuts, roughly chopped
- 1 can full-fat coconut milk, chilled in the fridge overnight
- 2 tsp vanilla extract
- 1 tbsp cane sugar
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 9%
CARBS 35G43% OF CAL
3G FIBER14G OTHER19G TOTAL SUGAR
FAT 20G56% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 174mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 249mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.