Eggless Vegan Carrot Cake Cupcakes Food

EGGLESS VEGAN CARROT CAKE CUPCAKES

Steps:

• 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).

CARROT CAKE CUPCAKES

Steps:

• Position oven rack in the middle of the oven; preheat oven to 350°; line a standard 12-cup muffin pan with paper or foil liners.
• In a bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together; set aside.
• In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla together to combine.
• Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined.
• Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
• Bake until golden brown and a pick comes out clean, 20-25 minutes.
• Let the cupcakes cool in the pan on a wire rack for 5 minutes.
• Transfer cupcakes to a wire rack to cool completely, about 1 hour.
• Make frosting--in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
• Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed; use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
• Frost cupcakes with the cream cheese frosting (the frosted cupcakes can be refrigerated in an airtight container for up to 5 days; bring to room temperature before serving) and serve.

CARROT CAKE CUPCAKES

Steps:

• In a large bowl, combine almond flour, salt, baking soda and cinnamon.
• In a separate bowl, mix together eggs, oil and agave.
• Stir carrots and pecans into wet ingredients.
• Stir wet ingredients into dry.
• Scoop a heaping ¼ cup batter into lined muffin tins.
• Bake at 325° for 18 to 22 minutes.
• Cool to room temperature and spread with creamy cream cheese frosting.
• Serve.

MOIST VEGAN CARROT CAKE CUPCAKES

Steps:

• Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
• Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
• Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
• Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
• Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.