Vegan Carrot Cake Cupcakes Recipe
Vegan Carrot Cake Cupcakes Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 10
- Calories: 260
- Fat: 42 g
- Carbohydrates: 22 g
- Sugar: 1 g
- Sodium: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
These Vegan Carrot Cupcakes are light, velvety, moist, spongy, and creamy. There is no need to let anyone know that they are carrot cupcakes or vegan as they taste so delectable that no one will be able to differentiate.
Ingredients
- Baking powder: 1½ teaspoons
- Unsweetened applesauce: ½ cup
- Flour: 2½ cups
- Sugar: ¾ cup
- Baking soda: 2 teaspoons
- Cinnamon: 1½ teaspoons
- Nutmeg: ½ teaspoon
- Salt: ½ teaspoon
- Canola oil: ¼ cup
- Carrots, grated: 2 cups
- Crushed pineapple: 1 cup
- Flaked nuts, coconuts or raisins etc - if you like - optional
Instructions
- Place one and half teaspoons of baking powder into a medium bowl and top it with half cup of unsweetened applesauce. Use a whisk to thoroughly mix up these two ingredients until foamy, but smooth. Cover the bowl and set this mixture aside to marinate or until raise in size.
- Place one and half teaspoons of baking powder into a medium bowl and top it with half cup of unsweetened applesauce. Use a whisk to thoroughly mix up these two ingredients until foamy but smooth. Cover the bowl and set this mixture aside to marinate or until bigger in size.
- Now pick a large bowl and place two and half cups of flour in it. Add in ¾ cup of sugar, two teaspoons of baking soda, one and half teaspoons of cinnamon powder, half teaspoon of nutmeg and half teaspoon of salt.
- Use your hand or a ladle to mix up these ingredients and set the bowl aside.
- Get back to the Applesauce mixture in the medium bowl, unseal it and top it with ¼ cup of canola oil, 2 cups of finely grated carrots and half cup of crushed pineapple.
- Use a large spoon to mix together these ingredients until finely coated in the applesauce and smooth.
- Now pour out this applesauce-carrot mixture over the flour mixture in the large mixing bowl and use a large wooden ladle to mix up both mixtures well. Continue mixing until it forms a thick, but smooth batter.
- At this stage, you can add in some dried fruits like flaked nuts, coconuts or raisins etc - if you like. It adds a crunchy texture to your vegan carrot cake cupcakes.
- Now set a cupcake liner in front of you and carefully scoop the batter into the 24 cups.
- Turn you oven on at 350 degrees Fahrenheit and let it heat for 5 minutes.
- Place the cupcake liner in the reheat oven and bake it for 25 minutes to half an hour or until lightly brown. By inserting a toothpick in the centre you will be able to tell whether the cupcakes are ready or not if there is nothing on the toothpick after taken out of the centre.
- Once baked well, take out the cupcake liner from the oven and set on a cooling rack for 10 to 12 minutes or until cooled down.
- Remove from the cooling rack and frost your vegan carrot cupcakes with your favorite frosting cream and let them cool for a few more minutes, while placing in the refrigerator.
- Your Yummy Vegan Cupcakes are ready; serve and enjoy!
