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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% | |
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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Browse similar recipes by category
- 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: Lisa Clarice
On Jul 6, 2009
These vegan carrot cake cupcakes are really good! Very moist and good with or without frosting. I used half wheat flour and half white flour, decreased the sugar just a bit, added 1/4 cup shredded coconut and 1/2 cup raisins, and added an extra 1/2 teaspoon cinnamon. Perfect! I frosted them with a vegan lemon buttercream frosting. So good!!
From: Chef #1174066
On Jun 4, 2009
Delicious! My 7 year old daughter and 3 year old son love these. Nice flavor and texture. More of a muffin IMO but topped with cream cheese frosting they are a huge hit. I only got 20 cupcakes from the recipe, but they were great, would make this again.
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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