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Gluten-Free Carrot Cake Cupcakes With Cashew Cream Frosting - Loving It Vegan

Ingredients

• For the Cupcakes:
• 2 cups (272g) Gluten-Free All Purpose Flour*
• 1 cup (200g) Brown Sugar
• 1.25 tsp Baking Powder
• 1.25 tsp Baking Soda
• ½ tsp Salt
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 9 oz (250g) Grated Carrot
• 2 Flax Eggs
• ½ cup (120ml) Vegetable Oil (I used olive)
• 2 Tbsp Applesauce
• 1 Tbsp Apple Cider Vinegar
• 1 tsp Vanilla
• For the Cashew Cream Frosting:
• 1 cup (150g) Raw Cashews (soaked for 1 hour in hot water)
• 2 Tbsp Coconut Oil (Melted)
• 3 Tbsp Date Honey or Maple Syrup
• 1 tsp Vanilla
• 1 tsp Fresh Lemon Juice
• ¼ tsp Salt
• For Decoration:
• Crushed Walnuts

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