How to make Vegan Carrot Cake Cupcakes recipe

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These vegan carrot cake cupcakes are a delicious and easy way to enjoy a classic dessert. Made with simple ingredients like almond flour, coconut oil, and carrots, these cupcakes are moist, flavorful, and full of nutrition. The perfect treat for any occasion, these cupcakes are sure to be a hit with vegans and non-vegans alike. Enjoy them as a snack, dessert, or even breakfast!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together almond flour, coconut oil, maple syrup, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt until combined.
Stir in grated carrots and walnuts (if using). Divide batter evenly among cupcake liners.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before serving.

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