Eggless Vegan Carrot Cake Cupcakes Recipe #164551
This carrot cake tastes just like the real thing. Frosted with icing, you'd never know the difference.
by XxXxkittykat
45 min | 15 min prep
24 cupcakes
- 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
- In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
- In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add flaked coconut, nuts, or raisins if desired.
- Scoop mixture into 24 cupcake liners.
- Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).
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5 stars