Vegan Carrot Cupcakes

Ingredients for 1 servings:

• 2 tsp chia seeds
• 6 tsp water
• 250 g carrot(s), grated
• 250 g flour
• 200 g brown sugar
• 150 g walnuts or pecans
• 3 tbsp soy yogurt (yogurt alternative)
• 1 tsp baking powder
• 2 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• 65 g applesauce
• 1 tsp vanilla extract
• 150 g powdered sugar
• 1 tbsp lemon juice
• 3 tbsp water
• 180 g vegetable oil

Instructions

Working time approx. 45 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

lactose-free, makes 14 cupcakes

For the batter, put the chia seeds in a blender. Then mix the ground chia seeds with the water and let stand for 15 minutes. Now mix the brown sugar, ground chia seeds, applesauce, nutmeg, vanilla extract, salt, oil, and soy yogurt until smooth. Then sift the flour with the baking powder and gradually add it to the mixture. Finally, chop the nuts and grate the carrots, add them to the batter, fold in well, and fill the batter into the baking cups. Bake the cupcakes for 30 minutes at 160 degrees Celsius (320 degrees Fahrenheit). Once the cupcakes are done, cool them for 20 minutes. For the frosting, mix the powdered sugar, water, and lemon juice until light and runny. Brush the frosting onto the cooled cupcakes. Makes 14 cupcakes.