I have a cupcake recipe that I love, but want to convert it to make a cake instead.any suggestions?

It’s a carrot ginger cupcake recipe, and I would rather make a 2 layer 9 inch cake. Not sure if I need to change the ingredients, and not sure how I should change the cooking time.
Thanks for your help!
- mmatthews308

Any Ideas for a Vegan Christmas Meal?

My family is celebrating the holiday with me this year and I am the only vegan. I would like to show them how filling and delicious a vegan Christmas meal can be, but I’m not sure what to serve. I’d like to stay away from Tofu/ mock meat products. The entree should really stand out. I am serving a carrot-ginger soup. Any ideas of what would go nicely with it?
I’ve been vegan for almost 10 years. I just wanted something different that would fill up the stomaches of flesh eaters! Please don’t give me stupid answers!
- Gal on a Jet Plane

Gingerbread Vegan Cupcake Recipe

Gingerbread Vegan Cupcake Recipes Ingredients

1 1/4 c Flour
1 1/2 t Ground ginger
1 t Cinnamon
1/4 t Ground cloves
1/2 t Allspice
1/4 t Salt
4 T margarine (80% fat is best) PLUS
1/2 c Granulated organic unbleached sugar
1/2 c Molasses
1/4 c apple sauce
1 t Baking soda
8 ounces Cream cheese, softened
1 1/2 c organic unbleached sugar
1/2 t Vanilla
2 t cinnamon
1 T Sliced crystalized ginger

Gingerbread Vegan Cupcake Recipe Directions

Into a bowl sift together the flour, the ground ginger, the cimmamon, the cloves, the allspice, and the salt.
In another bowl cream margarine, add the granulated organic unbleached sugar, and beat the mixture until it is fluffy.
Beat in the molasses and the apple sauce, beating until the mixture is smooth.
In a measuring c combine the baking soda with 1/2 c boiling water and stir the mixture to dissolve the baking soda.
Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.
Bake the cupcakes in the middle of a preheated 350~ F oven for 20 minutes, or until a tester comes out clean.
(The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.
In a bowl cream together the vegan cream cheese and the remaining 2 T margarine, add the organic unbleached sugar, cinnamon and the vanilla, and beat the mixture until it is fluffy and smooth.
Chill the frosting for 30 minutes.
Frost the cupcakes and top each with some ginger.
Makes 12.

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Ginger Vegan Cupcake Recipe

Ginger Vegan Cupcakes Ingredients

2/3 c Molasses
1/2 c Organic Unbleached Sugar
1/2 c Shortening
1 t Ginger
1 t Cinnamon
1 t Baking soda
2 c Flour
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/4 c apple sauce
1/4 c soy yogurt

Ginger Vegan Cupcakes Directions

Heat first 5 ingredients to boiling, stirring constantly.
Cool to lukewarm.
Sift soda and flour together and add alternately with soy milk, yogurt, and apple sauce, beating thoroughly after each addition.
Pour into greased muffin pans and bake in a 350 degree oven for 15 minutes.
Makes 16 cupcakes.

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