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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    PrudenceWichett's Note:

    This is modified from Epicurious.com's, "Carrot Cupcakes with Ginger-Cream Cheese Icing", and "veganized" with the use of flax seeds to replace the eggs....super moist and dense! *Note: add 1/4-1/2 cup raisins for a more classic carrot cake flavor

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
    2. 2
      Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
    3. 3
      Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
    4. 4
      Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
    5. 5
      Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.

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    Ratings & Reviews:

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    Nutritional Facts for Moist Vegan Carrot Cake Cupcakes

    Serving Size: 1 (74 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 239.8
     
    Calories from Fat 128
    53%
    Total Fat 14.2 g
    21%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 205.4 mg
    8%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 18.6 g
    74%
    Protein 1.4 g
    2%

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