Vegan Carrot Cake Cupcakes


Vegan Carrot Cake Cupcakes




INGREDIENTS

  1. 2/3 cup sugar
  2. 1/3 cup vegetable oil
  3. 1/3 cup soy yogurt (plain or vanilla)
  4. 1 teaspoon vanilla extract
  5. 2/3 cup all-purpose flour
  6. 3/4 teaspoon baking soda
  7. 1/4 teaspoon baking powder
  8. 1/4 teaspoon cinnamon
  9. 1/4 teaspoon ginger
  10. 1 cup finely grated carrots
  11. 1/4 cup chopped walnuts
  12. 1/4 cup raisins
  1. For icing:
  2. 1/4 cup Earth Balance margarine, softened
  3. 1/4 cup vegan cream cheese, softened
  4. 1 1/4 cups confectioners sugar
  5. 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.
  2. In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together,  add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.
  3. Fill the cupcake liners and bake for 26 to 28 minutes.
  4. While the cupcakes are baking, stir margarine and cream cheese together with an electric mixer until just combined.
  5. Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.
  6. Once cupcakes are completely cooled,  spread on cream cheese frosting, and garnish with chopped walnuts.

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