Vegan Carrot Cake Cupcakes With Cream Cheese Frosting

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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)


Directions:

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

Directions:

Mix the butter and cream cheese until creamy. Add the rest of the ingredients. Refrigerate until ready to use.

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    6 Comments

    Ima try these on my Bro, who is a carrot cake freak.. Only likes them
    Warm.. With a side of coconut vanilla Ice cream.. Yum

    Oh my goodness! Thank you for catching that!! I am SO sorry. It is 2 1/4 cup. Im sorry again!

    In case you weren't aware, these adorable cupcakes are eligible for Scoochmaroo's Finger Food Challenge.

    Just copy and paste the addy here in the comment section on the contest page.

    Good Luck!

    These look fantastic and I love those liners!