Ingredients
The following ingredients have 16 Servings
- 3/4 cup milk, (like almond or soy)
- 1/4 cup melted coconut oil, (cooled)
- 2 large eggs (at room temperature)
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 tsp vanilla extract
- 1 1/2 cups peeled, grated carrots ((about 1/2 pound))
- 1 tsp orange zest
- 1 1/2 cups spelt flour
- 1/3 cup raw walnuts, (chopped)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 2 cup full-fat plain greek yogurt
- 4 tbsp pure maple syrup
- 2 tsp vanilla extract
Instruction
- Preheat oven to 350 degrees F and spray non-stick 12 cupcake tin with cooking spray or line with cupcake liners.
- In a large mixing bowl, combine the coconut oil, eggs, pure maple syrup, applesauce, milk, vanilla extract, and orange zest. Stir to combine.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, walnuts, cinnamon, ginger, and sea salt.
- Add the dry Ingredients into the wet mixture, and stir until smooth. The batter will resemble a cake-like batter consistency.
- Add the shredded carrots, and fold into the mixture.
- Divide batter into prepared cupcake tin (I use an ice cream scoop) and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool completely.
- While cupcakes are baking, prepare the frosting. Stir together the Greek yogurt, pure maple syrup, and vanilla extract.
- Once the cupcakes are cooled, spread the frosting over the top of the cupcakes.
- To store, refrigerate in a glass airtight container for up to 4 days.