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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

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

Directions

  1. 1
    In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
  2. 2
    In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. 3
    Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
  4. 4
    Mix well.
  5. 5
    Add flaked coconut, nuts, or raisins if desired.
  6. 6
    Scoop mixture into 24 cupcake liners.
  7. 7
    Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
  8. 8
    Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).

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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!!

0 people found this review helpful

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  • 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.

    1 person found this review helpful

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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!

    4 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!

    3 people found this review helpful

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  • Read all 39 reviews

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