Petitchef

Vegan carrot cake cupcakes with cream cheese frosting

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(5.00/5 - 1 vote)
Dessert
6 servings
20 min
30 min
Very Easy

Ingredients

6 servings

Vegan Carrot Cake Cupcakes:

- 2/3 c. all-purpose flour

- 3/4 t. baking soda

- 1/4 t. baking powder

- 1/4 t. salt

- 1/4 t. ground cinnamon

- 1/4 t. ground ginger

- 2/3 c. sugar

- 1/3 c. vegetable oil

- 1/3 c. soy yogurt plain or vanilla

- 1 t. vanilla

- 1 c. finely grated carrots

- 1/4 c. chopped walnuts

- 1/4 c. raisins


Vegan Cream Cheese Frosting:

- 1/4 c. non-hydrogenated margarine, softened

- 1/4 c. vegan cream cheese, softened

- 2 c. confectioner's sugar

- 1 t. vanilla

Preparation

Step 1 - Vegan Carrot Cake Cupcakes with Cream Cheese Frosting

Step 1

Vegan Carrot Cake Cupcakes:

Preheat oven to 350F. Line a muffin tin with cupcake papers, and spray top of tin with nonstick spray. Cream together the sugar, oil, and vanilla.

Step 2

Sift together the dry ingredients and combine well. Add to the wet ingredients and mix until combined. Fold in the carrots and walnuts.
Step 3 - Vegan Carrot Cake Cupcakes with Cream Cheese Frosting

Step 3

Fill the tins 2/3 full, and bake for 26-28 minutes, or until an inserted toothpick comes out clean. Cool in the pan for 10 minutes, then turn cupcakes out onto a rack to cool completely.

Step 4

Vegan Cream Cheese Frosting:

Cream the margarine, cream cheese, and vanilla together. Add 1 c. of the powdered sugar and beat well.

Step 5

Add the remaining sugar in 1/4 c. increments, until you are satisfied with the texture.
Step 6 - Vegan Carrot Cake Cupcakes with Cream Cheese Frosting

Step 6

Pipe the frosting on the completely cooled cupcakes.






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