To be very honest, I HATE raw carrots with a passion. Seriously. They freak me out. Taste, texture and all. Gross. But carrot cake? That I can do. It’s the bomb diggity. At the store near my house there’s carrot cake that is amazing and they pipe cream cheese frosting on top in the shape and colors of a carrot. I loved that. But alas, like most food carrot cake isn’t vegan and its actually pretty bad for you.
And then I made this recipe. Get ready to get carrot crazy.
Carrot cake cupcakes
2/3 cup all-purpose flour
2/3 cup sugar
1/3 cup applesauce
1/3 cup water mixed with 1/4 cup flax meal
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 cup shredded carrot (about 1 large carrot)
Small handful of chopped walnuts
1/4 cup vegan butter
1/4 cup vegan cream cheese
1 cups powdered sugar
1 & 1/2 teaspoons vanilla extract
First things first- Mix together the 1/3 cup of water with the 1/4 cup of flax meal, let sit in the fridge. You want it to become sufficiently “eggy”.
Preheat oven to 350˚F. Line muffin tin with paper liners or spray with cooking spray.
Mix together the wet ingredients in one bowl and mix the dry in another bowl. Make a well in the dry ingredients and slowly fold in the wet ingredients. Fold in the carrots and walnuts.
Fill the cupcake liners 3/4 full and bake for 25 to 30 minutes.
While the cupcakes are baking, mix the butter and cream cheese together with an electric mixer.
Continue to mix and add the powdered sugar in slowly. When sufficiently mixed, add the vanilla.
Once the cupcakes are cooled spread on the frosting and add walnuts for good measure.
Enjoy. I know I did. And I hate carrots! 🙂