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Ingredients
| baking powder: 1 1/2 tsp |
| unsweetened applesauce: 1/2 cup |
| all-purpose flour (unsifted): 2 1/2 cups |
| granulated sugar: 3/4 cup |
| baking soda: 2 tsp |
| ground cinnamon: 1 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| salt: 1/2 tsp |
| canola oil - for salads, woks and light frying: 1/4 cup |
| carrots (grated): 2 cups (grated) |
| crushed pineapple: 1 cup |
Eggless Vegan Carrot Cake Cupcakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
- In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
- In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add flaked coconut, nuts, or raisins if desired.
- Scoop mixture into 24 cupcake liners.
- Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).