Moist Vegan Carrot Cake Cupcakes

Submitted by PrudenceWichett

"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"

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 12 cupcakes
• Serves: 12

ingredients

• 1 cup all-purpose flour
• 3⁄4 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1 cup sugar
• 3⁄4 cup vegetable oil
• 2 tablespoons flax seed meal (ground flaxseed)
• 6 tablespoons water
• 1 cup grated peeled carrot
• 1⁄2 cup drained canned crushed pineapple in juice
• 1⁄4 - 1⁄2 cup raisins (optional)

directions

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