Introduction: Vegan Carrot Cake Cupcakes With Cream Cheese Frosting
Cupcake Ingredients:(makes 24)
1 1/2 Cups Vegetable oil
2 1/4 Cups of Flour
2 Cups Sugar
4 Tbsp ground flax seeds (mixed with 12 Tbsp of water)
2 tsp cinnamon
1 tsp baking powder
2 tsp baking soda
2 Cups finely chopped carrots (I used a food processor and then packed it in the measuring cup)
Turn over to 350 degrees. Mix ground flax with water and set aside for five minutes. Mix together oil, sugar and flax seeds. Then add the flour, salt, cinnamon, baking powder and baking soda. After the ingredients are thoroughly mixed add the chopped carrots. Line a cupcake pan with your cutest liners and lightly spray with vegetable spray. Fill each two thirds of the way full. Place in over for 15-20 minutes.
Cream Cheese Frosting:
1/2 Cup Vegan butter
1 Container of Tofutti cream cheese
4 Cups Confectionary sugar
2 ½ tsp Vanilla extract
Mix the butter and cream cheese until creamy. Add the rest of the ingredients. Refrigerate until ready to use.
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