Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 1 whole carrot, shredded; 1 teaspoons cinnamon; 237 milliliters raw sugar; 0 teaspoons salt; 355 milliliters unsweetened applesauce; 1 teaspoon vanilla extract; 355 milliliters whole wheat pastry flour

Carrot Cake Cupcakes

The recipe Carrot Cake Cupcakes is ready in about 45 minutes and is definitely an excellent vegan option for lovers of American food. This recipe serves 12. One serving contains 134 calories, 2g of protein, and 0g of fat. A mixture of pas

Instructions

Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots.

Ingredients you will need

Baking Powder

Applesauce

Cinnamon

Carrot

Vanilla

All Purpose Flour

Sugar

Salt

Pop

Equipment you will use

Muffin Tray

Bowl

Oven

Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a toothpick inserted in the center comes out clean.For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.Nutritional Information

Ingredients you will need

Powdered Sugar