Vegan Cupcake Recipe - Carrot Cupcakes

This Vegan Cupcake Recipe has orange juice and oil 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 cupcakes keep well for several days.

I always add the chopped walnuts, but it is optional, and can be left out for anyone with a nut allergy or for small children.

A very, very easy vegan recipe which produces perfect results. This recipe is definitely not just for the vegans. It is a wonderful recipe that gets rave reviews every time I make it.

Prep Time	Cooking Time	Servings	Difficulty
10 minutes	15 minutes	24	Easy

Ingredients

• 3 cups shredded Carrot
• 1 1/4 cup sugar
• 2 cups all-purpose (plain)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

Method

Preheat oven to 350F (175C).

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 a vegan carrot cupcake comes out clean.

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 (icing) sugar
• tsp vanilla

Beat cream cheese and margarine together.

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