Vegan Carrot Cupcakes pretty much started this whole thing. After I discovered that I had to have vegan desserts to stay vegan, I started The Sweetest Vegan. After I started The Sweetest Vegan, I decided that I needed to go to the Motherland. It was Babycakes NYC. When I got to New York City and looked in the case, my eye went straight to the Red Velvet Cupcake and the Carrot Cake Cupcake. The Red Velvet Cupcake was good, BUT the Carrot Cupcake made my life. So, here goes nothing in the recreation of this masterpiece.
Vegan Carrot Cupcakes Recipe
Ingredients:
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup raw sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
2 1/2 cups shredded carrots
1 cup almond milk
Directions:
Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a separate bowl, whisk together raw sugar, canola oil, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients and whisk to together to combine.
Gradually mix in shredded carrots. You want a lot of carrots, but you do not want them to take over and become the majority of the cupcake batter.
Stir in almond milk to moisten the batter to a cupcake consistency.
Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.
Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.
Allow them to cool before frosting.
Vegan Cream Cheese Frosting Recipe
Ingredients:
4 oz vegan cream cheese (tofutti)
2 tablespoon vegan butter (earth balance)
2 cups powdered sugar
Directions:
Beat together vegan cream cheese and vegan butter with an electric mixer in a large bowl.
When smooth, gradually mix in powdered sugar.
Beat on high until it becomes a thick, creamy consistency.
About The Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you’re into that type of thing.
About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.
{ 3 comments… read them below or add one }
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
I made these last night, the frosting was great! I was really happy with them over all the only thing is I plan to use a bit more sugar next time in the batter so they’re a little sweeter but that’s just me being fussy. Thanks again for the great, very clear recipe
I tried this recipe earlier this week and they turned out great!!