Carrot cake has never really been my jam…I’m a choc-o-holic, hands down. But, keeping with the theme of veganizing some of my fiancé’s favorite dishes for Easter and spring….I present to you, Vegan Carrot Cupcakes! 🥕

Full Recipe Video

Ingredients:

Cake:

• 2 and 1/4 cups cake flour
• 3 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1 tsp salt
• 2 cups finely grated carrots
• 1/4 cup chopped walnuts
• 1 cup sugar
• 1/2 cup apple sauce
• 1 cup almond milk
• 2 tsp vanilla
• 1/2 c butter flavored coconut oil (melted)

Icing:

• 1/2 cup vegan cream cheese (tofutti)
• 1/2 cup vegan butter (smart balance)
• 1 tsp vanilla
• 1/4 cup flour
• 2 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Line cupcake pans with cupcake liners.
3. Mix all the dry ingredients in a large mixing bowl and set aside.
4. Mix all wet ingredients (including sugar), in a smaller bowl.
5. Mix the wet ingredients into the dry ingredients until just combined.
6. Fold in carrots.
7. Fold in walnuts.
8. Bake for 22-25 minutes.
9. Mix icing ingredients together while cupcakes are baking and put in fridge until cupcakes are cooled completely.
10. Put the icing on your cupcakes in any fashion of your choosing.
11. Enjoy!