Carrot Cake Cupcake

The other day, I picked up the book, VEGAN CUPCAKES Take Over the World, after reading a bunch of great reviews. Today I tried my first recipe ~ Carrot Cake Cupcakes. (Clark brought home a ten pound bag of carrots today. Have you ever seen 10 pounds of carrots? We'll be orange by next week) Back to my cupcakes. They were really delicious. Clark had to have two for dessert and said he could mow through them. Kids loved them too.



Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients

2/3 cup 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 (i didn't add)
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 (i didn't add)
1/4 c raisins (we added about 1/3 c)

Directions

1. Preheat oven to 350F. Line muffin tin with 12 cupcake liners

2. In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrots, walnuts and raisins)

3. Spray the cupcake liners with non-stick baking spray. Fill the liners two-thirds full. Bake for 26 to 28 minutes, until toothpick inserted through the center of one comes out clean

4. Once fully cooled, top generously with cream cheese frosting

Notes: I didn't spray my liners since I don't have baking spray, but they came out fine. Also, I think it'd be better to only make 10 or 11 cupcakes. A couple were kinda small.

Vegan Cream Cheese Frosting

Ingredients

1/4 c margarine, softened (we use nucoa)
1/4 c vegan cream cheese, softened (we use tofutti)
2 c confectioners' sugar
1 t vanilla extract

Directions

Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners sugar in 1/2 c batches. Mix smooth and creamy, then mix in the vanilla.