This citrusy version is a refreshing take on carrot cupcakes. The cupcake is moist and slightly sweet, while the frosting on top elevates it and makes it a tasty dessert. This recipe is gluten-free - perfect for people who are eliminating gluten from their diet.
Preheat oven to 350. Line a muffin tin with parchment or silicone cupcake holders.
Prepare flax eggs in a large bowl and set aside to gel for 10 minutes.
Once flax has gelled, mash banana directly into flax. Add in oil, vanilla, maple syrup, sugar, orange juice and whisk to combine.
In a separate bowl, whisk dry ingredients together. Add wet to dry and drop in carrot. Switch to a spatula and mix to combine. Add raisins and nuts . Allow the batter to rest for 10-15 minutes. The carrots will start to release and create more moisture. Use an ice-cream scoop or large spoon to fill up muffin holders 3/4 of the way up. Place in pre-heated oven and bake for 25-27 minutes. Check by piercing with a toothpick.
Should come out clean with a few crumbs on it. Allow to cool completely before adding icing.
For the frosting: In a medium sized bowl, add icing sugar, butter and 1 tbsp orange juice. Use an electric hand beater (or whisk by hand but the electric makes for a much smoother icing). Start on low and increase speed. Add 1 more tbsp of juice and beat for 1 more minute or until icing is smooth and no butter chunks remain. I used an offset spatula to ice the cupcakes but a piping bag would work as well.
Teri-Ann is a food photographer, recipe developer and yoga teacher from Toronto, Canada. Teri-Ann adopted a vegan lifestyle 9 years ago soon after she got sober and broke free from a debilitating alcohol and drug addiction. She wanted to cleanse her body from the inside out and choosing a plant-based diet was one of the ways she achieved that. Teri-Ann now spends most of her days developing recipes, styling dishes, and shooting photographs for numerous clients as she builds her personal brand.
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