Moist Carrot Cupcakes With Decadent Cream Cheese Frosting (Vegan
photo by KristinV
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
24 cupcakes
ingredients
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup tinned apple (blended until smooth)
- 2 1⁄2 cups flour
- 3⁄4 cup sugar
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄4 cup canola oil
- 2 cups carrots, peeled and grated
- 1 cup crushed pineapple (drained)
- 450 g vegan cream cheese (I use tofutti)
- 220 g vegan margarine
- 2 teaspoons vanilla extract
- 450 g icing sugar
directions
- FOR CUPCAKES.
- In a small bowl mix baking powder and blended apples into a foamy mixture, and leave to the side until step 3.
- In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- Add oil, carrots, pineapple, and apple mixture and mix well
- Scoop mixture into 24 cupcake liners.
- Bake at 180C for 30 minutes or until toothpick comes out clean.
- Cool before frosting.
- FOR FROSTING.
- Cream the vegan cream cheese, maragrine, and vanilla. (an elctric mixer saves your arms :) )
- Add the sugar and beat until smooth.
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RECIPE SUBMITTED BY
KristinV
Australia
<p>I love, love, love to cook. Most of all I love to cook for friends and family because it is such an awesome feeling to bring the people that mean the most to me through such an essential ingredient for life... FOOD! I am a vegan the switch opened up the world of cooking in a way I never imagined! People constantly ask me 'what do you eat?' and I can confidently tell them that if they were to leave meat and dairy behind they would find an enormous world of food out there that they have never heard of! And it is all more delicious and nourishing than animal products. My ultimate goal is to shake my 9 to 5 office job and become a caterer or open my own restaurant and I am forever dreaming of my big lottery win that will allow me to do this.</p>