Yum, these are so good it's hard to keep them around long enough to frost them.
I got this recipe from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. You can make them vegan or use dairy, I will give you both. I have nothing against dairy in fact I love it. But the title of this little cookbook had me intrigued and I have enjoying some of their other recipes.
This recipe yields a dozen cupcakes.
Ingredients:
2/3 cups sugar
1/3 cup canola oil
1/3 cup yogurt, or soy yogurt or coconut milk
1 teaspoon vanilla
2/3 cup flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1 cup grated carrot
1/4 cup chopped walnuts
1/4 raisins or shredded coconut
1) Preheat oven to 350 F. Line muffin tin with 12 cupcake papers. Spray them with non-stick spray.
2) In a medium bowl mix together the sugar, oil, yogurt or coconut milk, and vanilla.
3) Mix together dry ingredients: flour, baking soda, baking powder, salt and the spices. Mix into the liquids until smooth.
4) Fold in the carrots, nuts, raisins (coconut).
5) Fill cupcake papers about 1/2 full.
6) Bake for 26 to 28 minutes, until the toothpick comes out clean.
7) When the cupcakes are completely cooled you can frost them with your favorite buttercream or cream cheese frosting.
In the photo I used a vegan butter cream ( I know it sounds like an oxymoron).
Beat 1 cup Earth Balance until fluffy, add 3 1/2 sifted powdered sugar for about 3 minutes. Add 1 /12 teaspoon vanilla and 1/4 cup soy milk or coconut milk a tablespoon at a time until it reaches the consistency that you want, then beat for 5 to 7 more minutes.This makes a lot of frosting but it will keep for quite a while. You can cut the recipe in half if you like.
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