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 these carrot cupcakes are no exception.
Although I always add the chopped walnuts, they can be omitted if you don't like walnuts or if someone has a nut allergy.
|Prep Time||Cooking Time||Servings||Difficulty|
|15 minutes||15 minutes||12||Medium|
Line cupcake tray with cupcake liners.
Mix dry ingredients together.
Add the Carrots and the Oil to the dry ingredients and mix with a wooden spoon.
Add the Orange Juice and mix until just combined.
Fold in the nuts and raisins.
Pour batter into cupcake tray.
Bake for 15-20 minutes or until a skewer inserted in the center of carrot cake cupcakes comes out clean.
Cool in trays for 5 minutes before turning onto wire rack.
Frost if desired.
Beat in powdered sugar and vanilla and mix together with hand mixer until smooth.
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