Moist Vegan Carrot Cake Cupcakes Recipes

MOIST VEGAN CARROT CAKE CUPCAKES

Moist Vegan Carrot Cake Cupcakes image

This is modified from Epicurious.com's, "Carrot Cupcakes with Ginger-Cream Cheese Icing", and "veganized" with the use of flax seeds to replace the eggs....super moist and dense! *Note: add 1/4-1/2 cup raisins for a more classic carrot cake flavor

Provided by PrudenceWichett

Categories Dessert

Time 40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup sugar
3/4 cup vegetable oil
2 tablespoons flax seed meal (ground flaxseed)
6 tablespoons water
1 cup grated peeled carrot
1/2 cup drained canned crushed pineapple in juice
1/4-1/2 cup raisins (optional)

Steps:

Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.

Nutrition Facts : Calories 239.8, Fat 14.3, SaturatedFat 1.8, Sodium 205.4, Carbohydrate 27.7, Fiber 1, Sugar 18.6, Protein 1.4

EGGLESS VEGAN CARROT CAKE CUPCAKES

Eggless Vegan Carrot Cake Cupcakes image

This carrot cake tastes just like the real thing. Frosted with icing, you'd never know the difference.

Provided by XxXxkittykat

Categories Dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 11

Ingredients

1 1/2 teaspoons baking powder
1/2 cup unsweetened applesauce
2 1/2 cups flour
3/4 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup canola oil
2 cups carrots, grated
1 cup crushed pineapple

Steps:

In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
Mix well.
Add flaked coconut, nuts, or raisins if desired.
Scoop mixture into 24 cupcake liners.
Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).

Nutrition Facts : Calories 105.2, Fat 2.5, SaturatedFat 0.2, Sodium 183.9, Carbohydrate 19.6, Fiber 0.9, Sugar 8.8, Protein 1.5

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