Carrot Cake Ingredients
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
1/2 cup applesauce
1/2 cup non-dairy 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 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 applesauce and soy yogurt at medium speed until blended.
Gradually beat in the sugars.
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.
Perfect with Vegan Cream Cheese Spice Frosting