Fall is approaching and there is no better way to bring in the season getting all cozy and baking some delicious home made Vegan Carrot Cake Cupcakes. Don’t forget to leave a comment if you try this recipe
Carrot Cake Vegan Cupcakes Ingredients
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
2/4 cups apple sauce
2/4 cups soy yogurt
1 1/2 cups organic unbleached sugar
1/2 cup packed dark brown organic unbleached sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots — grated
1/2 cup finely chopped walnuts
1/2 cup non-dairy chocolate chips
Carrot Cake Vegan Cupcakes Directions
Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat apple sauce and soy yogurt at medium speed until blended.
Gradually beat in the granulated organic unbleached sugar and the dark brown organic unbleached sugar.
Add the vanilla, vegetable oil and orange juice and mix until combined and smooth.
On low speed mix in one-third of the flour mixture.
Scrape down the sides as necessary.
Continue to add the flour mixture in thirds until just smooth.
Fold in the grated carrots, walnuts and chocolate chips.
Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.
Frost with Vegan Cream Cheese.