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Healthy carrot cupcakes with coconut cream frosting

Alice - RicetteVegolose
Soft, moist, delicious almond meal and carrot vegan cupcakes, with soft healthy coconut frosting.


For the almond meal and carrot cupcakes

  • 240 g whole wheat flour
  • 25 g almond meal
  • 250 g carrots
  • 125 ml Rigoni di Asiago DolceDì sweetener or rice malt
  • 1 glass of water or natural apple juice
  • 1/2 teaspoon cinnamon optional
  • 1/2 teaspoon baking powder

For the coconut cream frosting

  • 400 ml full fat coconut milk
  • 1 tablespoon Rigoni di Asiago DolceDì sweetener or rice malt
  • 1/4 vanilla bean


  • Put the coconut milk in the fridge at least 12 hours prior to preparing these cupcakes.
  • When ready to prepare the cupcakes, turn on the oven at 390°F.
  • Wash the carrots and get pulp and juice with a centrifugal juicer. Alternatively you can simply blend the carrots adding the malt or DolceDì sweetener to facilitate this operation.
  • Pour in a big bowl the carrots pulp and juice, malt or DolceDì (if not already used for blending carrots), add the almond flour and whole wheat flour, then start to stir with a big spoon.
  • Add little by little apple juice or water and continue stirring until the cupcakes batter is soft and fluffy.
  • Finally add the baking powder to the batter by sifting it, stir well to incorporate it evenly.
  • Pour the cupcakes batter into 8 cupcake molds or paper cups, bake for 15 minutes.
  • Meanwhile take the coconut milk from the fridge, flip the can upside down; open the bottom of the can and pour the liquid part into a bowl. You can store it in the fridge for other recipes.
  • Take the solid part of coconut milk that is left in the can and put it into a bowl, then put the bowl in the freezer.
  • Test the cupcakes with a toothpick, it should come out slightly damp and without crumbs. When the cupcakes are done baking, remove them from the oven and allow to cool down.
  • Meanwhile let's prepare the coconut frosting: get the bowl with solid coconut milk out from the freezer, add the malt or DolceDì sweetener and the vanilla bean seeds.
  • Whip coconut milk with an electric whisk for about 3 minutes, until it gets firm and fluffy like whipped cream.
  • Top the carrot cupcakes with this creamy coconut frosting and decorate as you wish, I used sliced ​​almonds and a light rain of cinnamon powder.


These soft and moist cupcakes must be kept in the fridge until ready to serve. They keep well in the fridge up to 3 days.
Coconut cream leftovers can be stored in the fridge up to 2 weeks; use them for topping desserts, hot cocoa or fruit salads.