Carrot Cupcake Mix

Mix for 1 Dozen Organic Carrot Cupcakes:

Yields ~12 gluten-free vegan carrot cake cupcakes or 2 thick gluten-free vegan 6" carrot cake layers  (creams, fillings not included)

What you need – we recommend organic ingredients. Use what you have available. 

• 5 Tbsp + 1 tsp (37.5g) Spring/Filtered water (for flax egg)

• 1 cup (112 g) organic carrots, shredded
• 3/4 cup (167 g) organic coconut milk (do not substitute with another plant milk)
• 3/4 cup (184 g) organic apple sauce
• 1/3 cup (65 g) organic extra-virgin cold-pressed olive oil
• 1/2 teaspoon (6 g) organic apple cider vinegar
• 1/2 teaspoon (6 g) organic Vanilla extract
• 12 cupcake liners

Procedure –

• Preheat the oven to 350 F degrees.
• In a small bowl, make flax "egg" by mixing water with ground flax (included in a small container within the mix).  Allow sitting for a few minutes until thickened.
• Mix shredded carrots, coconut milk, apple sauce, olive oil, apple cider vinegar, and vanilla extract together.
• Add in flax egg and mix thoroughly.
• Add dry ingredients to wet ingredients and mix thoroughly.
• Bake in a cupcake pan with cupcake liners for 18 minutes or until the cupcake rises and the tops bounce back to touch. (If it doesn't bounce back, it's not fully baked in the center. If it's firm to the touch, it's over-baked and drying out.  
• Allow cooling before removing it from the pan.
• Layer with your favorite frosting. Store in the refrigerator for up to 5 days or freezer for to 2 weeks for shelf life.

*Important! every oven is different.  Please keep an eye on your baking time.  Yours may require less or more time.  When you notice that amazing smell of fresh cake, and the batter has risen, it is most likely done baking!

**Find more nutritional facts about the ingredients in our Organic Carrot Cupcakes on our bake-at-home blog.