Vegan Carrot Cake Cupcakes

Soft, moist vegan carrot cake cupcakes, topped with a creamy whipped cream! Healthy, gluten free and sweetened naturally – the perfect spring dessert!

Carrot Cake Cupcakes:
1 c coconut flour
1 c almond flour
1 tsp cinnamon
2 flax eggs – 2 tbsp ground flaxseed in a small bowl with 6 tbsp water, in the fridge to set for 15 minutes
1 c date paste – I use 16 medjool dates blended with 1 c hot water, then measure 1 c paste
1 c finely chopped carrots
2 c almond milk

Whipped Cream:
1 can coconut cream (unsweetened)
Optional – stevia, to taste

View the full recipe at Beaming Banana →