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Vegan Cupcake Recipe - Carrot Cupcakes

This Vegan Cupcake Recipe has orange juice and oil to help bind the ingredients together. Most recipes containing oil seem to involve beating ingredients with a wooden spoon and this is no exception.

Oil also makes the cupcakes really moist. These vegan carrot cupcakes keep well for several days.

I always add the chopped walnuts, but it is optional, and can be left out for anyone with a nut allergy or for small children.

A very, very easy vegan recipe which produces perfect results. This recipe is definitely not just for the vegans. It is a wonderful recipe that gets rave reviews every time I make it.

Ingredients:

• 3 cups shredded Carrot
• 1 1/4 cup sugar
• 2 cups all-purpose (plain)flour
• 1/2 tsp of Salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/2 cup orange juice
• 3/4 cup canola oil
• 1 cup raisins
• 1 cup chopped walnuts

Preparation:

• Preheat oven to 350F (175C).

• Line cupcake tray with cupcake liners.

• Mix dry ingredients together.

• Add the Carrots and the Oil to the dry ingredients and mix with a wooden spoon.

• Add the Orange Juice and mix until just combined.

• Fold in the nuts and raisins.

• Pour batter into cupcake tray.

• Bake for 15-20 minutes or until a skewer inserted in the center of a vegan carrot cupcake comes out clean.

• Cool in trays for 5 minutes before turning onto wire rack.

Frosting:

• 1/4 cup Tofutti cream cheese or other kind of soy cream cheese
• 1/4 Cup Vegan margarine
• 2 cups powdered (icing) sugar
• tsp vanilla

Beat cream cheese and margarine together.

Beat in powdered sugar and vanilla and mix together with hand mixer until smooth.

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