Carrot Cake Cupcakes w/Cream Cheese Frosting

Here are the basic recipes. John uses a gluten-free baking mix instead of the flour, baking soda and baking powder. Please note that most white sugar is not vegan. If you want your recipe to be vegan, you have to buy vegan sugar. (That's what we use!) All the frosting we made was vegan. You can play with the recipes to meet your dietary needs. Enjoy!

From Vegan Cupcakes Take Over The World

Carrot Cake Cupcakes - These dense, moist cupcakes pack in 29.3 percent more carrots, raisins and nuts per square centimeter than the leading vegan carrot cupcake. An engineering miracle when topped with Vegan Cream Cheese Frosting, not to mention yummy.

2/3 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2/3 cup sugar

1/3 cup vegetable oil

1/3 cup soy yogurt (plain or vanilla)

1 teaspoon vanilla

1 cup finely grated carrots

1/4 cup chopped walnuts

1/4 cup raisins

1. Preheat oven to 350. Line muffin tin with 12 cupcake liners.

2. In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrots, walnuts and raisins.

3. Spray the cupcake liners with non-stick baking spray. Fill the liners two-thirds full. Bake for 26 to 28 minutes, until a toothpick inserted through the center of one comes out clean.

4. Once fully cooled, top generously with cream cheese frosting. To decorate place some chopped walnuts on a plate, then roll the edges of the cupcake in the chopped walnuts. A raisin in the center is a cute garnish, or if serving immediately, sprinkle finely grated carrot in the center.

Cream Cheese Frosting

1/4 cup vegan butter

1/4 cup vegan cream cheese

2 cups confectioners' sugar

1 teaspoon vanilla extract

Cream together butter and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.

My family recipe for Carrot Cake

2 cup flour

2 teaspoon baking powder

1 1/2 teaspoon baking soda

3 teaspoon cinnamon

1 teaspoon salt

1 cup brown sugar

1 cup sugar

1 1/2 cup oil

4 eggs

2 cup grated carrots

8 oz crushed pineapple, drained

1 cup walnuts

Combine ingredients. Pour into greased and floured 13x9x2 pan. Bake at 350 for 40 min.

Cream Cheese Frosting

8 oz cream cheese

1 stick butter

1 teaspoon vanilla

1 box powdered sugar