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