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Vegan Carrot Cupcakes

Vegan carrot cupcakes have orange juice to help bind the ingredients together. Most recipes containing oil seem to involve beating ingredients with a wooden spoon and this is no exception.



Oil also makes the cupcakes really moist. These vegan carrot cup cakes keep well for several days.

3 cups shredded Carrot
1 1/4 cup sugar
2 cups flour
1/2 tspn of Salt
2 tspns baking powder
1/2 tspn baking soda
2 tspns cinnamon
1/2 cup orange juice
3/4 cup canola oil
1 cup raisins
1 cup chopped walnuts

1. Preheat oven to 175C (350F).

2. Line cupcake tray with cupcake liners.

3. Mix dry ingredients together.

4. Add the Carrots and the Oil to the dry ingredients and mix with a wooden spoon.

5. Add the Orange Juice and mix until just combined.

6. Fold in the nuts and raisins.

7. Pour batter into cupcake tray.

8. Bake for 15-20 minutes or until a skewer inserted in the center of a vegan carrot cupcake comes out clean.

9. Cool in trays for 5 minutes before turning onto wire rack.

Frosting:
1/4 cup Tofutti cream cheese or other kind of soy cream cheese
1/4 Cup Vegan margarine
2 cups powdered sugar
1 tsp vanilla

1. Beat cream cheese and margarine together.

2. Beat in powdered sugar and vanilla and mix together with hand mixer until smooth.



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