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.