Carrot Cake Cupcakes with Vegan Cream Cheese Frosting



DIAMANDIA Vegan Cream Cheese Frosting

1 1/2 cup organic almond flour

1 tsp baking powder

1 Tbs cinnamon, ground

1/2 Tbs ginger, ground

1/4 tsp nutmeg, ground

1/4 tsp cloves, ground

1/2 Tbsp organic salt

3 organic eggs, room temp

3/4 cup organic coconut sugar

1/2 cup Lakanto monk fruit sweetener

1 cup avocado oil

2 Tbsp pure vanilla extract

2 cups carrots, grated

coconut oil spray


Preheat the oven to 350º.
Line muffin pans with parchment paper muffin liners. Spray with coconut oil spray.

Grate your carrots and set aside.

In a medium sized bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt.
In a large bowl, mix together using a hand mixer: the eggs and sugars until the consistency is light and fluffy. Add monk fruit sweetener, continue to light and fluffy. While whisking, slowly pour in the oil until well combined, then add the vanilla.
Stir the dry ingredients into the wet until just combined.
Finely chopped up the grated carrots. Fold in the carrots into the batter.
Pour batter into prepared tins and bake for about 25-35 minutes until a toothpick inserted into the center comes out clean. Let it cool slightly in the pan, then turn out onto a wire rack to cool completely.

Top with DIAMANDIA Vegan Cream Cheese Frosting.