Golden Carrot Cupcakes

Spring has sprung, the flowers are starting to bloom, the grass has turned green again, and the rabbits are hopping around the yard. What do rabbits eat? Why carrots of course! These super moist carrot cupcakes with sweet Himalayan golden raisins are sure to make you smile. “Hop” to it!

OLYMPUS DIGITAL CAMERA

 

Ingredients:

Cake: 1/2 cup vegan sugar

1/2 cup light brown sugar

1 tsp. salt

5/8 cup of oil, we used organic vegetable oil (1/2 + 1/8 combined = 5/8)

1/2 cup applesauce, organic unsweetened

1 tsp. vanilla

1 1/4 cups all-purpose flour, we used unbleached organic

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. nutmeg

1 1/2 cups carrots, shredded

3/4 cup walnuts, chopped

1/4 cup Himalayan golden raisins, these are so delicious and sweet, we highly recommend the golden type raisin for this recipe

Icing: 4 oz. vegan cream cheese, we used Tofutti brand

4 oz. vegan butter, at room temp

1 tsp. vanilla

1 1/2 cups powdered sugar

OLYMPUS DIGITAL CAMERA

 

Method of prep for batter:

Preheat oven to 350°F.

In a mixing bowl, combine the sugar, brown sugar, salt, and oil. With a hand or stand mixer, blend until the sugars and oil are emulsified.

Add in the applesauce and vanilla. Continue to blend until well incorporated.

In a separate bowl, combine the flour, cinnamon, nutmeg, baking powder and baking soda. Mix together before adding to the wet ingredients. Mix the dry ingredients into the other bowl, until just combined, being careful not to over-mix.

OLYMPUS DIGITAL CAMERA

In a food processor, shred the carrots, we chopped ours fairly fine. Set aside. In the same food processor add in the walnuts and golden raisins, chop coarsely. Add the shredded carrots, chopped walnuts, and chopped raisins to the batter, and fold in.

*Tip: We recommend chopping the carrots first, as they can stain a food processor bowl, then when you add the walnuts, the oil in the walnuts will clean the bowl. If you do stain your food processor bowl, take a little bit of any kind of oil on a paper towel, and wipe the carrot stain right out.*

Line a cupcake tray with 12 papers. Scoop batter into cups.

OLYMPUS DIGITAL CAMERA

Bake in the 350°F oven for 16-18 minutes, or until a toothpick comes out clean. Allow to cool completely before icing.

OLYMPUS DIGITAL CAMERA

This recipe makes 12 regular cupcakes.

Method of prep for icing:

In a mixing bowl, blend the vegan butter (at room temp) with the vanilla, until well creamed. Next add in the vegan cream cheese, blend until well creamed. Add in the powdered sugar by a half at a time. Blend until smooth. Place in the fridge to chill before using.

OLYMPUS DIGITAL CAMERA

With either a knife or piping bag, frost each cupcake with the icing. We used a little bit of vegan food coloring to make carrots on top of our cupcakes, but chopped nuts are delicious also!

Store the cupcakes in a Tupperware container in the fridge.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

Serve chilled, Enjoy!

 

Tags: , , , , , , , , ,

Categories: Desserts and Confections

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: