Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
Add the grated carrot and the golden sugar.
Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
In the meantime, add melted coconut oil, applesauce, and apple cider vinegar to the mixing bowl, along with the flax egg.
Mix everything together in the mixing bowl.
Optional add chopped walnuts, raisins, or dried pineapple chunks to the batter.
Pour batter into 12 lined muffin tins that are sprayed with some kind of cooking spray so cupcakes don’t stick, filling 2/3 full (there will be extra batter left over, wait until this batch is done then cook the rest of the batter.)
Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.
Allow the cakes to cool completely on a cooling rack.
While the cakes are cooling, prepare the frosting.
Add the powdered sugar, cream cheese, and 1 scoop of vanilla protein powder (optional) in a high speed blender.
If your frosting is too thick then add a drop of dairy free milk at a time as needed to get your frosting mix to the perfect consistency. If your frosting ends up too thin, add more powdered sugar.
Add frosting to the top of the cupcakes are enjoy!!
Preheat the oven to 350°F (180°C).Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl. Add the grated carrot and the golden sugar. 2. Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute. In the meantime, add melted coconut oil, applesauce, and apple cider vinegar to the mixing bowl, along with the flax egg.3. Mix everything together in the mixing bowl. Optional add chopped walnuts, raisins, or dried pineapple chunks to the batter.4. Pour batter into 12 lined muffin tins that are sprayed with some kind of cooking spray so cupcakes don't stick, filling 2/3 full (there will be extra batter left over, wait until this batch is done then cook the rest of the batter.)5. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.6. Allow the cakes to cool completely on a cooling rack. While the cakes are cooling, prepare the frosting. Add the powdered sugar, cream cheese, and 1 scoop of vanilla protein powder (optional) in a high speed blender.7. If your frosting is too thick then add a drop of dairy free milk at a time as needed to get your frosting mix to the perfect consistency. If your frosting ends up too thin, add more powdered sugar.8. Add frosting to the top of the cupcakes are enjoy!!
