Really Nice even without frosting – from Forks Over Knives Plan
makes 12 cupcakes
2 c. whole wheat flour
1/2 tsp ground cardamom (we used 1/2 tsp cinnamon, but 1 tsp would be better)
2 tsp baking powder
2 pinches salt
1/2 c. unsweetened plant milk
3/4 c. pure maple syrup
1/2 c. unsweetened applesauce
1 tsp apple cider vinegar
1 c. grated carrots
1 tbsp ground flaxseeds (ours weren’t ground)
1/2 c. (or more) pecans (optional, but we gotta have nuts!)
Preheat oven to 350° F. Spray a 12 cup muffin tray with Pam.
Mix dry ingredients, seeds and nuts in food processor. Pulse slightly until nuts chopped. Put in bowl.
Grate carrots in food processor. Add to bowl.
Process milk, syrup, applesauce, vinegar together.
Stir milk mixture into dry mixture. Pour into tray and bake until toothpick inserted in center comes out cean, about 25 minutes. Cool in pan a few minutes. Transfer to rack and cool.
Frosting – Not necessary – plain cupcakes are better
1/2 c. cashews
2 c. grated carrots
1/2 c. pure maple syrup
pinch sea salt
2 tbsp slivered almonds, toasted for decoration (optional)
Place cashews in small bowl, add at least 1 c. water. Soak 1 hour. Drain and set aside.
Combine carrots, 1/2 c. water. Cook over high heat, covered, until all water has evaporated (about 10 minutes). Add syrup and cook until all syrup is absorbed and glazes carrots (2-3 minutes). Cool 5 minutes. Blend carrots and cashews until smooth. Cover and chill until needed. (could be done 2-3 days in advance). Coat top of each cupcake with frosting. Eat and enjoy.