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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cupcakes 47g Recipe makes 24 cupcakes) |
||
| Calories 104 | ||
| Calories from Fat 22 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 182mg | 7% | |
| Potassium 60mg | 1% | |
| Total Carbohydrate 19.5g | 6% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 8.2g | ||
| Protein 1.5g | 2% | |
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Eggless Vegan Carrot Cake Cupcakes
24 cupcakes
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
Directions
1
In a small bowl mix baking powder and applesause into a foamy mixture, set aside.2
In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.3
Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.4
Mix well.5
Add flaked coconut, nuts, or raisins if desired.6
Scoop mixture into 24 cupcake liners.7
Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.8
Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).
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- Course > Desserts > Cakes > Cupcakes
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Veeyababy
On Jul 31, 2008
I made this recipe for a coworker's birthday treat - I have NOT stopped getting asked for the recipe! I did add quite a bit more pineapple juice than I thought I'd originally have to, but they turned out perfect! I used a container of vanilla frosting mixed with 1/2 small tub of whipped topping and it was great! Thanks XxXxkittykat!
From: Okra
On Jun 8, 2008
What a delightful surprise this recipe is! I followed the recipe exactly and got only 21 muffins. I tasted the first one while it was still warm and wasn't crazy about the "carroty" taste. But after they were cooled and frosted with Grammie Bea's Special Vanilla Frosting the carrot taste had pretty much disappeared and these were delicious! So moist and tasty.
From: Boo's Mom
On Sep 13, 2006
I was surprised these turned out great. I have tried many vegan recipes with dense results. This was amazing, I also tried it with the recommened Lemon Cream Cheese Icing, it was a wonderful pair! Next time I'll add raisins and nuts too!
From: chiclet
On Jul 18, 2006
We have a winner! I made these for my birthday party they were a hit among vegans and non-vegans alike! Some people had no idea that they were eating vegan food until I told them! I frosted the cupcakes with Lemon-Cream Cheese Frosting #70860, which I made with vegan cream cheese. It was a killer combination, and I will definitely make these cupcakes again. Thank you so much XxXxkittykat!
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