Vegan carrot cake cupcakes
This year, we're serving vegan carrot cake cupcakes for Easter. The classic carrot cake originates from Switzerland and is often served with a layer of icing.
Carrot cake cupcakes with no added sugar
Our recipe is completely free of animal ingredients thanks to apple puree and a vegan cream cheese alternative. The sweetness comes from our calorie-free Xucker Light and powdered erythritol.
Instructions
1. Preheat the oven to 180°C (top and bottom heat) and prepare a 6-cup muffin tin.
2. For the cupcakes, first peel and finely grate the carrot, and set aside.
3. Now mix the wet ingredients, add the sugar and salt, and stir in the grated carrots.
4. In a separate bowl, combine the flour, ground almonds, cinnamon, and baking powder and stir into the wet ingredients. The batter should be nice and thick.
5. Divide the batter among the six muffin cups and bake the carrot cake cupcakes for about 20 minutes. Test the temperature with a skewer and leave in for another two or three minutes if necessary.
6. After baking, let the cupcakes cool completely.
7. Now prepare the cupcake cream. To do this, mix the vegan cream cheese with the erythritol powder until smooth and season to taste. If you like it a little sweeter, simply add a little more of the sugar sprinkles.
8. Fill the frosting into a piping bag and spread it on the cupcakes.
9. Then, decorate the carrot cake cupcakes with chopped pistachios and carrot pieces.
Tip: Alternatively, you can make a sugar glaze made from lemon juice, water, and erythritol powder. This way, the carrot cake cupcakes also taste great and save a few grams of fat and sugar (from the cream cheese).
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