From shakes to cakes, your BlendJet portable blender can make it all.
Start warming up the oven — this from-scratch carrot cake cupcakes recipe is the perfect Easter delight. Get your own BlendJet 2 exclusively from https://BlendJet.com
1/2 cup almond milk
1/4 cup applesauce
1/2 cup melted coconut oil
1/2 cup coconut sugar
1 tbsp orange zest
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
1/4 tsp Cloves
2 cups flour
2 cups grated carrots
3 cups powdered sugar
½ cup butter of choice
1/2 tsp vanilla extract
1-3 Tbsp 1 cup milk of choice
1 Orange food coloring
1 Green food coloring
Preheat oven to 350F.
Add all ingredients except flour and grated carrots to the BlendJet.
Blend for 1 cycle.
Pour mixture into a mixing bowl, and add flour and grated carrots.
Mix just until incorporated! Don’t over-mix.
Pour cupcake batter into cupcake liners and bake on 350F until golden (approx. 30 minutes), or until a toothpick can be inserted into one and it comes out clean.
While they cool, it’s time to make the frosting. Add vegan butter and vanilla extract to a mixing bowl, and use an electric hand mixer to cream it until it’s light and fluffy.
Add powdered sugar, and continue mixing until it’s well combined and fluffy, scraping down the sides as needed.
If the texture is good for you, it’s ready! If it’s a little too thick, add 1 Tbsp at a time of milk of choice until desired consistency is achieved.
If you’d like to decorate with a carrot on top, add a little of the vanilla frosting into 2 small bowls, and add orange food coloring into one, and green food coloring into another.
Mix with a spoon until desired color is achieved. Place green frosting, orange frosting, and white frosting into 3 separate piping bags.
Frost cupcakes with vanilla frosting, decorate with a carrot frosting on each cupcake, and serve! Best served same day.
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