Light, fluffy and warmly spiced carrot cake cupcakes with raisins and coconut, stuffed with an oozy butterscotch filling and topped with a coconut whipped cream. These cupcakes are easy to make, naturally vegan and easily gluten-free.
I love carrot cake, but it’s not something I make very often. So this Eastertime, I thought it was the best occasion to change that and make something carrot cake-esque. These cupcakes have everything you want in a carrot cake in a cupcake form: lots of carrot, warm spices, juicy raisins and a creamy frosting. I’ve added the extra bonus of a gooey butterscotch centre as I am just obsessed with this Coconut Butterscotch Sauce from Natures Charm. It is seriously addictive – so sticky, sweet and it is perfect hiding inside these Easter Carrot Cake Butterscotch Cupcakes. While I am talking about Natures Charm, I have to also point out that this…
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