Carrot Cake Cupcakes

Vegan, gluten-free, and refined sugar free Carrot Cake Cupcakes topped with coconut frosting! The perfect dessert for any sweet tooth.

4 flax eggs – 4 Tbsp. flax meal + ¾ cup water
⅓ cup coconut sugar
⅓ cup coconut oil, melted
2 Tbsp. almond milk
1 tsp. vanilla extract
¼ cup coconut flour
¼ cup Bob’s Red Mill All Purpose Baking Flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. baking powder
¼ tsp. ginger powder
¼ tsp. salt
1½ cups grated carrot, about 1 large carrot
¼ cup shredded coconut
¼ raisins

Frosting:
1 can full-fat coconut milk, place in fridge overnight
2 vanilla beans
2 Tbsp. coconut nectar or maple syrup
1½ tsp. lemon juice

1 Tbsp. macadamia nuts, chopped for topping

View the full recipe at Nibs & Greens →