Vegan carrot cake cupcakes

Name: Vegan carrot cake cupcakes
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 188 grams All Purpose Flour; 200 grams Light Brown Sugar; ½ tsp Baking Soda; 1 tsp Baking Powder; ½ tsp Salt; 1 tsp Ground Cinnamon; ¾ tsp Nutmeg; 2 Tbsp Ground Flaxseed; 6 Tbsp Hot Water; 192 grams Grated Carrot; 80ml canola or vegetable oil; 2 Tbsp Applesauce; 1 tsp Vanilla Extract; 1 tsp Distilled White Vinegar or Apple Cider Vinegar; 480 grams Powdered Sugar; 112 grams vegan butter; 1 tsp vanilla extract; 1 tsp apple cider vinegar; 2-3 Tbsp Lemon Juice; Chopped walnuts

11 steps

Prep:30min

https://lovingitvegan.com/vegan-carrot-cake-cupcakes/#recipe Tips: -Use freshly grated carrots -Measure the flour properly -You end up with a very thick batter here and that’s entirely okay. -Fill up the cupcake liners for 75% so there is enough for 12 servings. For the frosting: -Make sure the butter is at room temperature to allow the sugar to melt. -Sift the sugar. Storing: They last for at least a week in the fridge when kept covered and up to 3 months in the freezer (with or without frosting)

Updated at: Thu, 17 Aug 2023 10:31:42 GMT

Ingredients

12 servings

188 gramsAll Purpose Flour

200 gramslight brown sugar

½ tspbaking soda

1 tspbaking powder

½ tspsalt

1 tspground cinnamon

¾ tspNutmeg

2 Tbspground flaxseed

6 TbspWater

192 gramsCarrot

80mlcanola oil

1 tspvanilla extract

1 tspDistilled White Vinegar

or Apple Cider Vinegar

Frosting

480 gramsPowdered Sugar

112 gramsvegan butter

1 tspvanilla extract

1 tspapple cider vinegar

2 Tbsplemon juice

Decoration

chopped walnuts

Instructions

Step 1

Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners. Set aside.

Step 2

Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Mix together.

Step 3

Prepare your flax eggs by adding 2 tablespoons of ground flaxseed meal to a bowl and adding in 6 tablespoons of hot water (from the kettle). Let it sit for a minute to become gloopy.

Step 4

Add the flax eggs, grated carrot, oil, applesauce, vanilla extract and vinegar and mix into a thick batter.

Step 5

If the batter seems too thick to come together then step away from the bowl for 2-3 minutes and then come back to it and mix again. The moisture from the freshly grated carrot will seep into the batter, so that when you mix it again it will come together into a batter.

Step 6

Divide the batter between the 12 cupcake liners.

Step 7

Bake for 25 minutes. Insert a toothpick into the center of one of the cupcakes, it should come out clean.

Step 8

Let the cupcakes cool for a few minutes and then remove them from the cupcake pan and transfer them to a wire cooling rack to cool completely before frosting.

Step 9

Prepare your frosting by adding the powdered sugar, vegan butter, vanilla extract, apple cider vinegar and 2 tablespoons of the lemon juice to the bowl of your stand mixer.

Step 10

Start at slow speed, gradually increasing speed until the frosting is thick and smooth. If needed, add the extra lemon juice.

Step 11

When the cupcakes are completely cool, pipe on the frosting and decorate with chopped walnuts.