Vegan Carrot Cake Cupcakes with Cream Cheese Frosting

By Maverick19

This recipe yields 24 cupcakes

Ingredients

• Cream Cheese Frosting:
• 1 1/2 tsp baking powder
• 1/2 cup unsweetened apple sauce
• 2 1/2 cups flour
• 3/4 cup sugar
• 2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 cup oil, grape seed, sunflower or vegetable all work
• 2 cups carrots, grated
• 1 cup crushed pineapple
• You can add flaked coconut, nuts or raisins if desired
• 1/4 cup vegan cream cheese, room temp
• 1/4 cup vegan margarine, room temp
• 1 tsp vanilla
• 2 cups confectioners sugar

Preparation

Step 1

1. Preheat the oven to 325 degrees. Place 24 cupcake liners in 2 cupcake tins.
2. In a small bowl, mix the baking powder and apple sauce into foamy mixture. Set aside.
3. In a large bowl, mix the flour, sugar, baking soda, cinnamon, nutmeg and salt.
4. Add oil, carrots, pineapple (some extra juice may help) and applesauce mix.
5. Mix well. Add any of the optional ingredients (coconut, nuts or raisins)
6. Scoop mix into the cupcake liners and bake for 30 minutes or until toothpick comes out clean.
7. Let cool before frosting.

Make the Frosting:
1. Cream the margarine and cream cheese until just combined. Add the sugar in 1/2 cup increments and mix until smooth and creamy. Then add the vanilla and mix until combined. Keep covered and refrigerate until use.