Carrot Cupcakes

By mrivara

Ingredients

• Dry ingredients:
• 1 3/4 cups white whole wheat flour (or a mixture of whole wheat and unbleached flours)
• 1/4 cup natural sugar
• 1 tablespoon ground flax seed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/2 teaspoon salt
• Wet ingredients:
• 1/3 cup agave nectar
• 1/3 cup unsweetened apple sauce
• 1/2 cup soy yogurt*
• 1/4 cup water
• 1 teaspoon vanilla
• 1 1/2 cup shredded carrots (about 3)
• 1/4 cup raisins
• Frosting
• 1/4 earth balance (softened)
• 1/4 cup vegan cream cheese, softened (Tofutti)
• 2 cups confectioners' sugar, sifted
• 1 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. (I used silicone muffin pans.)

Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.

Spoon the batter into the muffin cups--it will be very thick. Sprinkle with vanilla sugar, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.

Cool cupcakes

Meanwhile mix frosting together. When cooled spread with frosting and enjoy!