Eggless Vegan Carrot Cake Cupcakes

From: neaththewillows

On Feb 6, 2010

I halved the recipe, so those changes might have had a hand in the final outcome. The cupcakes came out dense and chewy, which wasn't necessarily bad, but not very cupcake-like either. They also weren't as sweet as I would probably like a cupcake to be but, like others have said, the taste was probably more fit for a muffin. Overall, a great, low-calorie treat, but I wouldn't make it to impress anyone.

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.

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!