Vegan Mini Carrot Cake Muffins
photo by Deyanira
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
12 mini muffins
- Serves:
- 12
ingredients
- 3.69 ml baking powder
- 59.14 ml unsweetened applesauce
- 88.72 ml sugar
- 295.73 ml all-purpose flour
- 4.92 ml baking soda
- 3.69 ml cinnamon
- 1.23 ml nutmeg
- 1.23 ml salt
- 29.57 ml grapeseed oil
- 14.79 ml honey
- 236.59 ml carrot (graded)
- 118.29 ml water (or crushed pineapple including juice)
directions
- In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
- In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
- Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add nuts, raisins, or dried cranberries if preferred.
- Scoop mixture into cupcake liners.
- Bake at 325°F for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).
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