Petitchef

Vegan carrot cake cupcakes with cream cheese frosting

Dessert
6 servings
20 min
30 min
Very Easy
  • Vegan Carrot Cake Cupcakes with Cream Cheese Frosting
  • Vegan Carrot Cake Cupcakes with Cream Cheese Frosting, photo 2
  • Vegan Carrot Cake Cupcakes with Cream Cheese Frosting, photo 3
  • Vegan Carrot Cake Cupcakes with Cream Cheese Frosting, photo 4
  • (5.00/5 - 1 vote)
  • 2
Vegan Carrot Cake Cupcakes with Cream Cheese Frosting
 

Ingredients

Number of serving: 6

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 FrostingVegan 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.
  • 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 FrostingFill 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.
  • Vegan Cream Cheese Frosting:

    Cream the margarine, cream cheese, and vanilla together. Add 1 c. of the powdered sugar and beat well.
  • 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 FrostingPipe the frosting on the completely cooled cupcakes.





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