Carrot Cake Cupcakes with Sunflower Cream Frosting

Author Johnna


For the Cupcakes:

  • 1 cup sunflower seed flour (grind seeds in high speed blender, food processor or coffee mill)
  • 1 t . ground cinnamon
  • 1/2 t . baking soda
  • 1/4 t . sea salt
  • 2 large eggs from happy hens
  • 1 cup coconut sugar
  • 1/3 cup unsweetened almond or other non-dairy milk with 1 t. apple cider vinegar
  • 1/4 cup softened coconut oil
  • 1 t . vanilla bean paste or vanilla extract
  • 1 cup finely grated carrot
  • 1/2 of an 8 oz. can crushed pineapple , well drained (reserve juice for frosting)
  • 1/2 cup unsweetened coconut flakes (I prefer Let's Do Organic)
  • 1/2 cup roughly chopped pumpkin seeds (use food processor or coffee mill)

For Sunflower Cream Frosting

  • 1 cup sunflower seeds , soaked in water for at least one hour
  • 1/3 cup Medjool Dates , approximately 7 dates, soaked in water for at least one hour
  • 2 T . softened coconut oil
  • 1 T . vanilla bean paste or vanilla extract (paste preferred to get that pretty vanilla fleck in the frosting)
  • 1/4 t . salt
  • 2 to 3 T. reserved pineapple juice or filtered water


For The Cupcakes:

  1. Preheat oven to 350 degrees. Line 15 spots in muffin tins with cupcake papers.
  2. In a small mixing bowl, combine the sunflower seed flour, cinnamon, baking soda and salt. Set aside.
  3. In bowl of stand mixer, beat eggs, coconut sugar, buttermilk/apple cider vinegar mixture, coconut oil and vanilla until smooth.
  4. Add flour mixture, beating at low speed until blended.
  5. Add remaining ingredients, mixing just to incorporate.
  6. Scoop by generous 1/3 cupfuls into lined muffin tins.
  7. Bake at 350 degrees for 27-30 minutes. Cake will be moist yet firm when done. Allow to cool well before frosting.

For Sunflower Cream Frosting

  1. Drain sunflower seeds and dates.
  2. Add all ingredients except pineapple juice or filtered water to high speed blender or food processor fitted with "S" blade.
  3. Blend or process until well combined. Start adding liquid in just a bit at a time until you had a thick, creamy mixture. Don't add too much liquid at once, or the cream will become very thin quickly.
  4. Transfer cream to bowl and refrigerate for 20 minutes. Frost using your preferred technique. Cupcakes shown in the photo were knife frosted.
  5. Please be aware the frosting will turn a lovely maple color once it has been exposed to air. This changed nothing in the flavor and is the result of chlorogenic acid in sunflower seeds.