Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Vegan carrot cake cupcakes make sure everyone can sink their teeth into a sweet treat this spring
As a lover of all things sweet, I love carrot cake the most. There is something about the combination of fresh carrots, pineapple, sweet raisins and crunchy walnuts blended into a cake (and don't forget that heavenly frosting) that just makes me smile. While most of us can enjoy cake anytime, we must also think of those who are dairy-free or vegan.
This recipe is completely plant-based and free of eggs and dairy, including the frosting, which is made from a combination of cashew cream and vegan cream cheese sweetened with a little bit of pure maple syrup. These carrot cake cupcakes will really rival anything you might try from a bakery — they are just as flavorful and moist as non-vegan versions, and whether or not you're vegan, I know you'll love these.
Vegan carrot cake muffins with maple-cashew frosting recipe