Delicious Vegan Carrot Cake Cupcakes Recipe
These vegan carrot cake cupcakes are the perfect dessert for any celebration. Believe me, these cute cupcakes offer all the goodness of carrot cake in bite-sized, flavor-packed packages! Thanks to the combination of oil and applesauce, the cupcakes are both moist and light. You can take the flavor to the next level by decorating them with vegan cream cheese frosting. Let's go, it's time to create wonders in the kitchen!
- 1 and a half cups of unbleached all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 1/3 cup avocado oil
- 1/2 cup lightly packed brown sugar
- 1/4 cup cane sugar
- 1 teaspoon vanilla extract
- 1/2 cup applesauce
- 1/4 cup plant-based milk
- 2 medium/large carrots, grated
- 1/4 cup finely chopped walnuts
- 1/4 cup vegan cream cheese
- 8 tablespoons vegan butter
- 2 cups powdered sugar
- 1/2 teaspoon white vinegar
Preheat your oven to 175°C and grease a cupcake tray or line it with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, nutmeg, cinnamon, and salt.
In another bowl, combine the oil, brown sugar, cane sugar, vanilla, applesauce, and plant-based milk. Whisk well.
Add the liquid mixture to the dry ingredients and mix with a spatula. Add the carrots and walnuts, and gently combine.
Transfer the batter to the cupcake liners. Bake for 20-25 minutes, then let cool completely.
To prepare the vegan frosting, beat the butter and cream cheese. Add the powdered sugar and mix well. Add the white vinegar.
Pipe the frosting onto the cupcakes and serve. Enjoy!
Delicious Vegan Carrot Cake Cupcakes Recipe Cooking Tips
You can create different decorations by using various tips when piping the frosting. Also, using fresh and juicy carrots ensures the cupcakes remain moist, definitely give it a try!
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