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chanel.sk

Carrot Cake Cupcakes

By

This is a vegetarian version of the carrot cake my mom used to make. It is moist.

Rate this recipe 4/5 (5 Votes)

Ingredients

  • 2 1/2 cups AP flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp nutmeg
  • 1 tsp salt
  • 3 carrot
  • shredded
  • 1 cup walnuts
  • chopped
  • 1 cup brown sugar
  • 1 1/2 cup sugar
  • 1/4 cup mango vanilla yogurt
  • 1 1/2 cups coconut milk
  • 1/2 block silk tofu
  • blended
  • 1 tsp vanilla extract
  • FROSTING
  • 1/2 cup vegan margarine
  • 1 1/2 cup cream cheese
  • 2 tsp vanilla extract
  • 2 cups powdered sugar

Details

Servings 18
Level of difficulty Average
Preparation time 10mins
Cooking time 35mins
Cost Average budget

Preparation

Step 1

Combine dry ingredients. Combine wet ingredients. Stir wet ingredients into dry ingredients.

Step 2

Preheat oven 350*F. Pour batter into greased cupcake pan. Bake 30-35 minutes until no longer doughy.

Step 3

Blend frosting together until smooth. Ice cupcakes after they have cooled.

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