Orange Carrot Cupcakes

Easter is coming soon and I can’t wait to make some of my family favorites for the day. The season is a time you can spend time with your family while remembering some of the most important things of live. Being present with the ones we love and grateful for our many blessings. Wishing everyone a Happy Easter.

Ingredients:

1 tsp. vanilla

3 tbsp. cold water

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. grated nutmeg

1 tsp. ground cinnamon

Organic vegan sprinkles

2 tbsp. ground flax seed

1/2 cup of organic cane sugar

2 1/2 cups of shredded carrots

1/2 cup of organic vegan butter

1 tsp Apple Cider Vinegar ( ACD)

2 cups of whole wheat pastry flour

2 medium size oranges ( zested and juiced)

Directions:

  1. Preheat the oven to 350 degrees.
  2. Make a flax egg using the ground flax seed and the water. Mix together using a small spoon into a thick paste. Rest on the side until ready to use. 
  3. Wash the oranges and zest onto a plate. Place into a small prep bowl for later. Then squeeze the oranges and juice into a glass jar and also set aside for later.
  4. Cream the butter and sugar until light and fluffy using a hand mixer or standing mixer. Once desired fluffiness is achieved add the flax egg. The mixture should now have a thick and even creamier consistency. 
  5. Add the orange zest, apple cider vinegar and vanilla into the mixture until totally dissolved in the batter.
  6. Then add the carrots to the mixture, mix on a low level or fold into the batter using a large wooden spoon.
  7. In a mixing bowl add the flour, baking soda, baking powder, sugar, nutmeg, cinnamon and whisk together to thoroughly blend together. Using a large spoon, scoop the flour mixture into the batter. Mix in slowly, folding into the batter. Repeat this step until all the flour is incorporated into the batter. 
  8. Line the cupcake baking tin with liners. Scoop the batter into the liners about 3/4 way. Leave about 1/4 for the cake to rise when baking. Place sprinkles on the top cakes and place in the oven. ( sprinkles are optional)
  9. Bake for about 30 minutes. After 20 minuted test with a fork to verify if the cake is baked. If it looks clean when you remove it then the cake is baked. If it looks sticky, bake for another 5-1- minutes. Remove from the oven and allow to cool for about 15 minutes. 
  10. Enjoy with a cup of tea, hot cocoa or your favorite drink. Any extra cup cakes can be refrigerated for a few days. ( I do doubt you will have any left overs because of how good they are)

Easter is coming soon and I can’t wait to make some of my family favorites for the day. The season is a time you can spend time with your family while remembering some of the most important things of live. Being present with the ones we love and grateful for our many blessings. Wishing everyone a Happy Easter.Ingredients:1 tsp. vanilla
3 tbsp. cold water
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. grated nutmeg
1 tsp. ground cinnamon
Organic vegan sprinkles
2 tbsp. ground flax seed
1/2 cup of organic cane sugar
2 1/2 cups of shredded carrots
1/2 cup of organic vegan butter
1 tsp Apple Cider Vinegar ( ACD)
2 cups of whole wheat pastry flourDirections:Preheat the oven to 350 degrees.
Make a flax egg using the ground flax seed and the water. Mix together using a small spoon into a thick paste. Rest on the side until ready to use.Cream the butter and sugar until light and fluffy using a hand mixer or standing mixer. Once desired fluffiness is achieved add the flax egg. The mixture should now have a thick and even creamier consistency.Add the apple cider vinegar and vanilla into the mixture until totally dissolved in the batter.
Then add the carrots to the mixture, mix on a low level or fold into the batter using a large wooden spoon.
In a mixing bowl add the flour, baking soda, baking powder, sugar, nutmeg, cinnamon and whisk together to thoroughly blend together.Using a large spoon, scoop the flour mixture into the batter. Mix in slowly, folding into the batter. Repeat this step until all the flour is incorporated into the batter.Line the cupcake baking tin with liners. Scoop the batter into the liners about 3/4 way. Leave about 1/4 for the cake to rise when baking. Place sprinkles on the top cakes and place in the oven. ( sprinkles are optional)
Bake for about 30 minutes. After 20 minuted test with a fork to verify if the cake is baked. If it looks clean when you remove it then the cake is baked. If it looks sticky, bake for another 5-1- minutes. Remove from the oven and allow to cool for about 15 minutes.Enjoy with a cup of tea, hot cocoa or your favorite drink. Any extra cup cakes can be refrigerated for a few days. ( I do doubt you will have any left overs because of how good they are)

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