Vegan Carrot Cake Cupcakes with Cream Cheese Frosting

Here is another marvelous recipe from Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Romero.  The recipes in this book have never failed me.  The cupcakes always turn out moist and fluffy, not dense, thick, and chewy like so many vegan baked goods. I made these for Easter.

The recipe says it makes a dozen cupcakes, but I unless they’re pretty small, I can’t see getting a dozen out of it.  It made 10 for me.

For the carrot cake cupcakes:
2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon each baking powder, salt, cinnamon, and ginger
2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yogurt, plain or vanilla (I used So Delicious’ brand greek-style coconut milk yogurt, plain)
1 teaspoon vanilla extract
1 cup finely grated carrots
1/4  cup chopped walnuts
1/4 cup raisins (I used dried currants)

Preheat oven to 350 degrees.  Line muffin tin with paper liners or lightly coat with non-stick spray. 

In a medium bowl, mix together sugar, vegetable oil, yogurt and vanilla.  Sift in the dry ingredients together and then add to the wet ingredients, mixing until smooth.  Fold in carrots, walnuts, and raisins.

Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.  Once completely cooled, pipe or spread on cream cheese frosting (recipe below) and garnish with chopped walnuts.

Cream Cheese Frosting:
(this makes enough to pipe frosting onto about 17 cupcakes)

1/4 cup Earth Balance margarine, softened
1/4 cup vegan cream cheese, softened
2 cups confectioners sugar
1 teaspoon vanilla extract

Beat margarine and cream cheese together with an electric mixer until just combined.  Continue to beat while adding the confectioners sugar in 1/2 cup batches.  Mix until smooth and creamy, then beat in the vanilla.  (I actually added an extra 1/2 cup confectioners sugar in to make the icing thick enough to pipe.)

 (Sorry about the plastic wrap in the pic.  I snapped this in a hurry right before running out the door!)

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