Carrot Cake Vegan Cupcake Recipe

Carrot Cake Vegan Cupcakes Ingredients

1 3/4 c flour
2 t baking powder
1 t baking soda
1 1/2 t cinnamon
1/2 t freshly grated nutmeg
3/4 t salt
2/4 c apple sauce
2/4 c soy yogurt
1 1/2 c organic unbleached sugar
1/2 c packed dark brown organic unbleached sugar
1 t vanilla
1 c vegetable oil
2 T orange juice
3 c carrots — grated
1/2 c finely chopped walnuts
1/2 c 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 c 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.

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