Moist Vegan Carrot Cake Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is modified from 's, Carrot Cupcakes with Ginger-Cream Cheese Icing , and veganized with the use of flax seeds to replace the eggs....super moist and dense! *Note: add 1/4-1/2 cup raisins for a more classic carrot cake flavor Ingredients:
1 cup all-purpose flour |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1 cup sugar |
3/4 cup vegetable oil |
2 tablespoons flax seed meal (ground flaxseed) |
6 tablespoons water |
1 cup grated peeled carrot |
1/2 cup drained canned crushed pineapple in juice |
1/4-1/2 cup raisins (optional) |
Directions:
1. Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
2. Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
3. Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
4. Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
5. Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.
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