Joe’s Vegan Carrot Cake Cupcakes
INGREDIENTS
2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yogurt (plain or vanilla)
1 teaspoon vanilla extract
2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisins
For icing:
1/4 cup Earth Balance margarine, softened
1/4 cup vegan cream cheese, softened
1 1/4 cups confectioners sugar
1 teaspoon vanilla extract
DIRECTIONS
- Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.
- In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.
- Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.
- While the cupcakes are baking, beat margarine and cream cheese together with an electric mixer until just combined.
- Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.
- Once cupcakes are completely cooled, pipe or spread on cream cheese frosting, and garnish with chopped walnuts.
Makes 12 cupcakes.
