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    You are in: Home / Recipes / Eggless Vegan Carrot Cake Cupcakes Recipe
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    Eggless Vegan Carrot Cake Cupcakes

    Eggless Vegan Carrot Cake Cupcakes. Photo by free-free

    1/4 Photos of Eggless Vegan Carrot Cake Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    XxXxkittykat's Note:

    This carrot cake tastes just like the real thing. Frosted with icing, you'd never know the difference.

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
    2. 2
      In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
    3. 3
      Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
    4. 4
      Mix well.
    5. 5
      Add flaked coconut, nuts, or raisins if desired.
    6. 6
      Scoop mixture into 24 cupcake liners.
    7. 7
      Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
    8. 8
      Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).

    Ratings & Reviews:

    • on June 04, 2012

      25

      This recipe is fabulous IF you read all the comments and incorporate the suggestions. My first attempt didn't rise and was dry.

      The second time I added moisture (extra applesauce) and apple cider vinegar and it worked perfectly.

      All the 5-star reviews contain modifications to the original recipe, so be sure to read them before you start baking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2008

      55

      these were really good. Even when i left them in the fridge for 2 days they were still moist. I did have to add more water and some rice milk. My batter was really dry. And i also added some ap cider vinegar to make sure they rise.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2008

      45

      I actually would give thses a 4.5. The only think I thought was off, at least for my taste was the nutmeg. It was a little strong. Next time I will use only a 1/4 tsp instead. Very moist, and rose nicely while cooked. These do not rise too much though, so fill the pans about 3/4 the way full. Thanks for posting such a healthy snack.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (54)

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    Nutritional Facts for Eggless Vegan Carrot Cake Cupcakes

    Serving Size: 1 (1167 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 105.2
     
    Calories from Fat 22
    21%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 183.9 mg
    7%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 8.7 g
    35%
    Protein 1.5 g
    3%

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