BEST EGGLESS CARROT WALNUT CUPCAKES | Simple Hand Mixed Recipe | Fall/Holiday Baking

Yay for winter and carrot season, just another reason to bake a carrot cake! I love a good carrot cake and this time decided to bake my favourite recipe into cupcakes. This vegan recipe with no eggs and no butter is so delicious and moist! Makes 12 cupcakes Dry mix 1 1/4 cups 200g all purpose flour 1/3 cup 50g whole wheat flour 1 tsp cinnamon powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet mix 200g grated carrots {2-3 small carrots} 1 cup 200g brown sugar 1 tsp vanilla extract 2 chia eggs (2 tbsp chia seeds + 6 tbsp water) 3/4 cup 75g chopped walnuts 1/2 cup 100g light olive oil 1 tbsp white vinegar Frosting 1 cup 225g cream cheese, room temperature 1/2 cup 100g butter, room temperature 1 tsp vanilla 1tsp cinnamon powder 1 cup 125g icing sugar, sifted Whisk together the cream cheese, butter and vanilla extract. Add the cinnamon powder and then gradually add the icing sugar. Whisk to mix, and frost the cupcakes with it. Instagram - https://www.instagram.com/passionateaboutbaking/?hl=en

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