Who doesn’t love carrot cake? C’mon, it’s a vegetable in a cupcake! And these are cruelty free. Win win win situation :) Here is my own concocted recipe for a dozen delectable, moist and addictive carrot cupcakes with a plain vanilla frosting topped with crushed nuts.

The Carrot Cupcake Concoction [Vegan]

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Serves

12

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Ingredients

For the cupcakes:
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp apple cider vinegar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp cardamom powder
  • 3 tbsp maple syrup
  • 1 cup of brown sugar
  • 1/2 cup unflavored olive oil
  • 1 tsp vanilla essence
  • 1 tsp egg replacer mixed with 2 tbsp water
  • 3/4 cup unflavoured unsweetened soy/almond/cashew/coconut milk
  • 1 1/2 cups shredded carrots
For the frosting:
  • 1 cup dairy free margarine
  • 2 cups confectioners sugar
  • 1 tsp vanilla essence
  • 1/4 cup soy/almond/cashew/coconut milk
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Preparation

For the Muffins:
  1. Preheat your oven to 180 °C  (350 F)
  2. Line a 12 cup muffin tin with paper liners
  3. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt,  ginger, cinnamon & cardamom
  4. In another mixing bowl mix together the sugar, oil, apple cider vinegar, vanilla, soy milk and egg replacer
  5. Add the wet ingredients to the dry and mix together well.
  6. Then fold in your shredded carrots, maple syrup and mix until combined.
  7. Fill each cupcake liner with about 3/4 batter and bake for about 17 minutes.
  8. Toothpick test :) Insert a toothpick into the center, if it comes out clean they're done!
For the Frosting:
  1. Whisk the margarine until soft and fluffy
  2. Gradually add the confectioners sugar and continue whisking
  3. Then add the vanilla and milk and continue to whisk until it has reached the desired consistency
  4. Frost cupcakes.
  5. Add toppings of your choice. I used crushed nuts.
  6. DEVOUR!
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