Carrot Cake Cupcakes with Incredible Cream Cheese Frosting

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My husband asked me to make carrot cake. Voila. I am such a good wife!!

makes 12 cupcakes

2 cups all purpose flour
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup grated carrots
1/2 cup chopped walnuts
1/2 cup golden raisins
1 cup cold water
1/2 cup sunflower oil
1/2 cup crushed pineapple
1 tablespoon freshly squeezed lemon juice (about 1/2 good size lemon)
1 teaspoon vanilla extract

Grate the carrots and chop the walnuts. Set aside. Preheat the oven to 350.

Sift the flour into a big mixing bowl. Add the sugars, baking soda, salt, cinnamon, grated carrots, walnuts and raisins. Mix well. Add the water, oil, pineapple, lemon juice and vanilla. Mix until a batter forms.

Use an ice cream scooper to scoop the batter into each cupcake mold. Bake for 30 minutes or until a toothpick comes out clean. Let cool on a rack before frosting.

Incredible Cream Cheese Frosting
1 container vegan cream cheese
2oz. or 1/2 stick of vegan butter
1 teaspoon vanilla extract
1 cup vegan powdered sugar

Bring the cream cheese and butter to room temperature. Scoop into a mixing bowl. Sift the powdered sugar into the bowl and add the vanilla. Use a hand mixer to mix well.

Frost the cupcakes. Enjoy!

7 thoughts on “Carrot Cake Cupcakes with Incredible Cream Cheese Frosting

  1. This recipe looks delicious! I’m just wondering – you mentioned vegan sugars. Are regular sugars not vegan/is there something I’m missing? I’m a long-time vegetarian, but now making the transition to veganism!

  2. yes, some sugars are processed with bones from animals so they are not suitable for vegans. look for brands like florida crystals that have a “V” on the package or say “Suitable for Vegans” and you will be all set. congrats on making the transition! the chickens and cows will be the better for it! xo

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