Store-bought carrot cake packs in the calories and fat, so we gave it a slimmed down makeover and created these vegan mini carrot cupcakes instead. Full of beta-carotene, which produces vitamin A, carrots are a nutritious addition to sweeten up desserts. Here, the shredded variety mixed with raisins and walnuts come together for that classic taste you’re craving. Applesauce replaces the egg, which helps slash fat. And yes, since there’s no egg, you can certainly lick the bowl clean.
[skinnybox]
Serves 24
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
For the cupcakes:
1 cup flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/2 cup sugar
1/2 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup crushed pineapple
1 ¼ cups shredded carrot
1/2 cup raisins
1/4 cup walnuts
For the frosting:
4 ounces vegan cream cheese
2 tablespoons vegan butter
1 cup confectioner’s sugar
1/2 teaspoon vanilla extract
Preparation
- Preheat oven to 350°F. Grease a mini cupcake tin with cooking spray.
- In a small bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and cloves.
- In a larger bowl with an electric mixer, beat together sugar and applesauce for 1 minute. Add oil and vanilla extract, beat for 30 seconds. Then add crushed pineapple, beating until combined.
- Slowly add flour mixture to sugar mixture, beating just until combined.
- Fold in carrots, raisins and walnuts.
- Spoon a tablespoon of batter per cupcake into the tin.
- Bake for 10-12 minutes until a toothpick comes out clean. Let cool for 10 minutes
- While baking, beat frosting ingredients until smooth. Refrigerate until ready to use and then place frosting in a pastry bag or a Ziploc bag. If using Ziploc bag, cut a 1/4 inch piece off the corner of the bag. Once cupcakes are cool, use bag to pipe frosting onto cakes.
- Before serving, garnish cupcake with a walnut.
For more recipes from Emily, visit www.emsbytes.com.