2 1/2 cups
All-Purpose Flour
2 cups
Raw Sugar
1 teaspoon
Sea Salt
2 teaspoons
Baking Powder
1 teaspoon
Baking Soda
3 tablespoons
Cinnamon
1 teaspoon
Nutmeg
1 1/2 teaspoons
Ground Ginger
1/2 cup
Canola oil
3/4 cup
Almond/Coconut Milk
1 cup
Apple Sauce
1 tablespoon
Vanilla Extract
2 1/2 cups
Shredded Carrots
1 cup
Chopped Walnuts
Mix dry ingredients:Flour, Sugar, Baking Powder, Baking Soda, salt, ginger, cinnamon, and nutmeg.
1
Mix in wet ingredients: Milk, oil, applesauce, vanilla extract.
2
Brush cupcake liners with cooking oil.
5
Spoon batter into cupcake liners. Bake at 350F for 35-40 mins.
6
Viola! Carrot cake!
7
Simple buttercream frosting
8
Whisk ingredients together. (Use electric mixer for fluffier frosting)
9
Frost and top with walnuts.
10
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