Whole Wheat, Fat-Free Vegan Carrot Cake Cupcakes Recipe
These cupcakes and my chickpea tacos are the two dishes that really "put me on the map" as a vegan blogger. I'm incredibly proud that they're such a hit because its not every day a vegan carrot cake rules the school - especially a fat free, healthy one. By the way the maple icing is so good, you'll want to eat it with a spoon.
Links from people who have made this:
Veggie-Lentil Curry, Carrot Cupcakes & Falafel
Eggplant Pockets and Carrot-Coconut Muffin-Cakes Lentils for Lunch
Carrot Cake Cupcakes Recipe
Servings: 12
Description:
So, so awesome. It's carrot happiness... in ya' mouth!
Ingredients:
- 1½ cups whole wheat pastry flour
- 1 cup raw sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1¼ tsp cinnamon
- ¼ tsp salt
- 1 whole carrot, shredded
- 1½ cup unsweetened applesauce
- 1 tsp vanilla extract
Instructions:
Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a fork inserted in the center comes out clean.
For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.
For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.
Posted May 23, 2008
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