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Eggless Vegan Carrot Cake Cupcakes

Eggless Vegan Carrot Cake Cupcakes Ingredients: leavening agents, baking powder, double-acting, sodium aluminum sulfate applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) wheat flou...

Eggless Vegan Carrot Cake Cupcakes

Ingredients:
leavening agents, baking powder, double-acting, sodium aluminum sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
oil, canola
carrots, raw
pineapple, raw, all varieties

Directions:
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).