Easter is on Sunday and whether you celebrate it or not, you deserve to eat cupcakes. Because, well, cupcakes! These are a the result of a recipe I've tweaked a couple times now and am happy to report: they're fucking delicious. Lots of fresh carrot to keep them moist and flavorful, and plenty of sweet orange vanilla cream frosting to keep 'em sweet and kid-friendly. I'm back on gluten for the time being, so I enjoyed using wheat flour in these, but you could certainly substitute your favorite GF mix in its place. These are easy to whip up and bake up light and sweet. Perfect for sharing after a strenuous Easter egg hunt or for munching while you Netflix-binge. Either way, they're the perfect carrot cupcake. Oh, and for a lower sugar frosting option, try our Lemon Cashew Cream or Maple Vanilla Icing. Let's eat!

INGREDIENTS:
Carrot Cupcakes
2 cups unbleached wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup coconut milk
1 cup organic sugar
1/2 cup mashed banana
1/2 cup melted coconut oil
2 tablespoon ground flax
2 teaspoons vanilla extract
2 cups grated carrots

Orange Vanilla Cream Frosting
1/3 cup cold vegan butter (we used earth balance) or vegetable shortening
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract
2-3 cups powdered sugar
chopped walnuts, for garnish (optional)

DIRECTIONS:
Carrot Cupcakes
Pre-heat oven to 350 degrees.
In a medium bowl, sift together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. In a large mixing bowl or electric mixer combine coconut milk, sugar, mashed banana, coconut oil, ground flax, and vanilla extract. Add in dry ingredients about a cup at a time, stirring continuously. Once batter comes together, fold in grated carrots. Pour batter into greased or lined cupcake pans until cups are about 3/4 of the way full.  Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Let cool completely while you whip up the frosting!

Orange Vanilla Cream Frosting
In a food processor or high speed blender combine cold vegan butter or shortening, orange juice, orange zest, and vanilla extract. Add in powdered sugar a cup at a time until it reaches your desired consistency. Refrigerate until cupcakes are completely cooled. (If you use butter, your cupcakes may need to be refrigerated to keep the frosting from melting. Shortening melts less, but still be wary of leaving them out on a warm day for too long!)

When cupcakes have cooled, generously spread each one with a layer of creamy orange vanilla frosting. Makes 16 cupcakes!