Carrot Raisin Vegan Cupcake Recipe

Carrot Raisin Vegan Cupcakes Ingredients

12 Foil Bake cups
2 c flour
2 t ground cinnamon
1 t ground nutmeg
1 t baking powder
1/2 t salt
3/4 c packed organic unbleached sugar
2/8 c molasses
1/4 c apple sauce
1/4 c soy yogurt
1/2 c vegetable oil
1/2 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
2 c shredded carrots
1/2 c raisins
Colored Plastic Wrap

Carrot Raisin Vegan Cupcakes Directions

Bake these carrot cupcakes and wrap individually in Plastic Wrap.
Preheat oven to 400 degrees F.
Place Foil Bake Cups on cookie sheet; set aside.
In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
Add brown organic unbleached sugar, apple sauce, soy yogurt, vegetable oil and soy milk; stir just until dry ingredients are moistened.
Stir in carrots and raisins.
Spoon batter into bake cups, filling 3/4 full.
Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool 5 minutes; remove from pan.
Wrap individually in Colored Plastic Wrap.

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Vegans: What sweets will you be giving out to trick-or-treaters this coming Halloween?

The kids will hate me for this, but I will be handing out small raisin boxes and perhaps pumpkin seeds. My niece suggested that we buy these organic brown-rice syrup (non-fructose corn syrup) candies but I decided to go with the raisins and seeds.
- Christine