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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%
how is this calculated?

Eggless Vegan Carrot Cake Cupcakes

Recipe #164551 | 45 min | 15 min prep | add private note

⁽⁴¹⁾ RATE IT NOW Print Recipe

By: XxXxkittykat
Apr 16, 2006

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

24 cupcakes (change servings and units)

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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Featured Reviews for This Recipe

From: lbrtdc

On Oct 1, 2009

This is a great recipe to make healthier alternatives to store bought muffins/cakes. I have to assume the original recipe is great, because I edited mine a bit due to what I had in the pantry at the time and it turned out better than I expected. After I started mixing the ingredients I realized I did not have enough flour, so I microwaved some steel cut oats with the pineapple juice for about 5 minutes to soften them a bit. I used finely chopped apples rather than the applesauce and oil. My kids suggested adding chocolate. I was hesitant about it but added some unsweetened cocoa and a handul of chocolate chips. We skipped the nutmeg and baked it in a 9x13 for about 30 min. It make a very nice healthy treat. Thanks for the recipe.

0 people found this review helpful

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From: at-home vegan

On Jul 14, 2009

These were pretty good - unfrosted and out of the oven seemed dry and lacking flavor. The texture was more muffin than cupcake. The next day (stored in a zip-top bag), they had regained moisture and even tasted a little more like carrot cake. Frosted with a "butter"cream frosting and topped with chopped walnuts, they did come close to carrot cake. I may make again, using a lot more spice and "cream cheese" frosting.

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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!

5 people found this review helpful

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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!

4 people found this review helpful

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