Shelby from La Belle Vegan (she’s got the nicest breakfast inspirations!) suggested that I make the Fat-free Carrot Cupcakes from the Happy Herbivore. And I did. Mine were more like Fat-free Carrot Muffins; I kept the icing rather thin. I must say, these are really “to die for” (quoting Shelby)!
I added raisins to mine and used pear puree (3 ripe pears processed in the blender with half cup water) instead of applesauce. I did not have any applesauce and to be honest I think I’ve had my fair share of apples the week before!
For icing, I just used icing sugar mixed with a little water and powdered coconut milk. (The icing wasn’t fat-free though).
I really recommend these fat-free carrot cakes! And there so quick to make too!