Moist Vegan Carrot Cake Cupcakes Recipes

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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

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

MOIST CARROT CUPCAKES



Moist Carrot Cupcakes image

My friends and family love them. They are so moist! They go great with my dairy-free cream cheese frosting. After they cool, top with frosting and shredded coconut.

Provided by dazelaze21

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 15

2 eggs, room temperature
1 cup white sugar
2 tablespoons white sugar
⅓ cup brown sugar
½ cup olive oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup drained crushed pineapple
½ cup shredded coconut
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
  • Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 42 g, Cholesterol 31 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 263.5 mg, Sugar 28.3 g

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