Vegan Carrot Cake with Vegan Cream Cheese Frosting
The taste of spring is all rolled up in these flavorful cupcakes. The carrots are so moist and melt well with the subtle cinnamon, nutmeg, and ginger flavors.
Servings: 14 cupcakes
Ingredients
Cake Recipe:
- 2 c all-purpose flour
- ½ c granulated sugar
- ½ c light brown sugar
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ½ tsp kosher salt
- 2 tbsp vinegar
- ⅓ c coconut oil, melted
- ½ c applesauce
- 1 c water
- 1 tsp vanilla extract
- 1 ½ c carrots, finely chopped or grated
Cream Cheese Frosting:
- ½ c dairy-free margarine, softened
- ¾ c dairy-free cream cheese
- ⅛ tsp salt
- 1 tsp vanilla extract
- 3 c powdered sugar
Instructions
- Preheat oven to 350° F and line muffin pans with paper liners.
- Place carrots in a food processor and pulse until they are finely chopped. In a bowl of a stand mixer add flour, both sugars, baking soda, cinnamon, nutmeg, ginger and salt and mix together.
- Add in the vinegar, coconut oil, applesauce, water and vanilla and mix well. Stir in carrots. Divide the batter into the cupcake liners filling 2/3 full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool while you make the cream cheese frosting.
- Using a mixer, cream together the non-dairy margarine, cream cheese, salt and vanilla until thoroughly combined. Slowly add the confectioners' sugar, 1 cup at a time. Beat on medium speed until light and fluffy, about 3-4 minutes. Chill before using. Decorate cupcakes.