This version is gluten-free, and dairy-free, and is made with common ingredients you likely already have in your pantry.
Yields: 12 muffins (or 24 mini muffins)Prep time: 10 minutes Bake time: 35 minutes Total time: 45 minutes
Ingredients:
- 5 organic carrots
- 2 eggs
- ¼ cup coconut butter (softened)
- ¾ cup oat milk
- 6 pitted dates
- ¾ tbsp baking powder
- ¾ tbsp baking soda
- 1 serving of vanilla protein powder (2 scoops of Orgain)
- 1/2 tsp nutmeg
- 1 tbsp cinnamon
Tools
- Food processor (or box grater), Large mixing bowl, Rubber spatula, Gallon ziploc bag, Cupcake Pan, 12 Cupcake liner
Cake Baking Instructions
- Preheat oven to 350 degrees.
- Peel the carrots and cut the ends off. Process the carrots in the food processor using the disc attachment or grate the carrots on a box grater. After processing, empty the shredded carrots into a large mixing bowl.
- Process the dates until they are small bits, then empty the dates into the mixing bowl.
- Combine eggs, coconut butter, and oat milk with carrots and dates.
- Add remaining dry ingredients: baking powder, baking soda, vanilla protein powder, nutmeg, and cinnamon. Stir until the batter is even in texture.
- Line the cupcake pan with cupcake liners.
- Transfer the batter to the zip lock bag, slice the corner off to make it a piping bag, and fill the liners with batter until it’s ¾ cull (leave enough room for the cake to rise).
- Bake for about 35 minutes until the top is golden brown and the insides are fully cooked.
Icing Ingredients
- 1/2 cup softened unsalted butter
- 8 ounces dairy-free cream cheese
- 4 cups confectioners sugar
- 1 teaspoon vanilla extract
Tools
- Large mixing bowl, Whisk, Rubber spatula, Gallon Ziploc bag
Icing Instructions
- Mix all the ingredients together and whisk until combined.
- Transfer the icing to the gallon-size ziplock bag, slice the corner off to make it a piping bag
- Once the cake has cooled, swirl the icing over the carrot cake
If you’re looking to speed this up, store-bought icing works just as well!
A fun way to color the icing: Option 1: If you would like to add a fun, whimsical touch, add beet juice to the icing before pouring it into the piping bag to create a pastel pink.Katy Hack: For a “tie-dye” effect, don’t fully combine the beet juice, gently stir it in but leave the streaks in. Option 2: To create a more elevated look and stay within the carrot color scheme, sprinkle turmeric over the white icing to make the color pop. Don’t worry, you don’t taste the turmeric!