Carrot Cupcakes
By Jenny Shadoff of Jennybeaned
Beautifully decorated carrot cake has always been an Easter dessert staple, and this is my version of an updated dessert – vegan carrot cupcakes! This year with so many of us celebrating at home, let’s extend the Easter celebration this week!
These carrot cupcakes let everyone enjoy dessert and will even have non-vegans asking you for the recipe.
The secret to these moist, rich vegan carrot cupcakes cake is the applesauce. Along with the grated carrots, this vibrant recipe is sure to bring a smile to everyone’s face and not just because you’re upping your veggie count!
This recipe can be adapted to make two thick 7-inch cake layers if you’re expecting a crowd, just bake for 30 minutes instead.
These cupcakes can be covered at room temperature where they will stay good for a few days or keep them covered in the fridge where they’ll stay good for up to one week!
Cupcakes (Yields 12-18 cupcakes)
Cupcake Ingredients
250g (2 cups) All-Purpose Flour (gluten-free works too)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
255g (2 1/3 cups) grated carrots
250g (1 cup 3 Tbsp) brown sugar
½ cup sweetened applesauce (if using unsweetened, add additional brown sugar as needed)
½ cup vegetable oil (any unflavored oil works great)
1 tsp vanilla extract
1 Tbsp apple cider vinegar
Instructions
Preheat the oven to 350°F (180°C).
Line a muffin tin with cupcake liners.
Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a large mixing bowl.
Add the grated carrot, brown sugar, applesauce, oil, vanilla extract, and apple cider vinegar to the mixing bowl.
Fold all ingredients together and allow the batter to sit for 10 minutes so that carrots release water into the batter. (Note: Only if your batter is still too dry to mix after letting it sit, add a few tablespoons of non-dairy milk to allow the batter to get to a wet consistency.)
Divide the mixture evenly within your muffin pan.
Place into the oven and bake for 23 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool within the pan for 10 minutes, and then place on a cooling rack to cool completely.
Cream Cheese Icing
2 ½ oz vegan cream cheese, softened, approximately ¼ cup
2 Tbsp non-dairy milk
5 ½ ox powdered sugar, approximately 1 ½ cups (add more if wanting to thicken)
Icing Instructions
While the cupcakes are cooling, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy.
Add the non-dairy milk and whisk until combined.
Sift in the powdered sugar, and whisk until smooth.
Add frosting to the top and use a knife to spread generously.
