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!