Vegan Carrot Cake Cupcakes
makes 24
- 1 + 1/3 cup flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TB cinnamon
- 1/8 tsp cloves
- 3/4 tsp ginger
- 1 + 1/3 cup sugar
- 2/3 cup sunflower oil
- 2/3 cup almond (or soy) milk
- 2 tsp apple cider vinegar
- 2 tsp vanilla
- 2 cups grated carrots
- 1 cup raisins
- 1/4 cup chopped walnuts (optional)
Preheat the oven to 350º. Line your muffin tins with liners, greaseproof work best for this recipe. In a large bowl, mix together the almond milk and apple cider vinegar and let stand for a few minutes. Add the sugar, sunflower oil, and vanilla. Mix thoroughly. In another bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves and ginger. Slowly mix together the wet and dry mixtures. Add the carrots, raisins and nuts – mix until combined. Using an ice cream scoop or a 1/4 cup divide the batter evenly. Bake for 18-24 minutes or until a toothpick is inserted and comes out clean.
Vegan Cream Cheese Frosting
- 1 tub tofutti brand cream cheese
- 2 TB vegan margarine
- 1 TB vanilla bean paste
- 1 1/2 – 2 pounds powdered sugar
In a stand mixer beat together the cream cheese and margarine until combined. Slowly beat in powdered sugar until you reach your desired consistency. Mix in the vanilla bean paste. Frost to your liking.
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