Vegan Carrot Cake Cupcakes

I’m in love with these vegan carrot cake cupcakes, they are much healthier and lighter than traditional cupcakes and they taste amazing.

2 tbsp flax seeds + 6 tbsp water
1⅓ cups whole wheat flour (160 g)
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinaamon
¼ tsp ground ginger
¼ tsp nutmeg
½ cup extra virgin olive oil (100 g)
¾ cup brown or coconut sugar (120 g)
2 tbsp soy milk
1 tsp vanilla extract
⅔ cup grated carrot
For the frosting:
Soy whipped cream
Chocolate syrup

View the full recipe at Minimal Eats →