Not so Vegan Carrot Cake Cupcakes
This is a half vegan, half non vegan recipe for delicious Carrot Cake cupcakes with Cream Cheese frosting ~taking a vegan carrot cake recipe and topping with (not so vegan) cream cheese frosting. Absolutely delicious if you're a carrot cake fan. The frosting makes these cupcakes delectable and perfect for a coffee break.
yields 12 cupcakes
bake time: 20 mins
total time: 40 mins
calories: um really? just eat em!
1 1/2 cup grated carrots
1 1/2 cup flour (if you use self rising flour omit baking soda or baking powder)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg and 1/8 tsp ground ginger
1 cup brown sugar or 1/2 cup white and 1/2 cup brown sugar
3/4 cup plant based milk (use oat milk for extra richness!)
1/2 tsp vanilla
1/2 cup vegetable oil
1/2 cup raisins
1/4 cup of chopped nuts (I used macadamias since it's what I had, but walnuts are best for a soft crunch)
1/4 cup butter (1/2 stick) room temperature
4 oz. cream cheese (1/2 regular sized tub), room temperature
1 tsp vanilla
2 cups powdered sugar
Preheat oven to 350 degrees. Lightly spray cupcake tray or line with cupcake paper cups. Set aside.
Chop or grate carrots into small pieces and set aside. Works best if you have a food processor.
In a large mixing bowl, combine flour, baking soda, baking powder, salt and spices.
In a smaller bowl, combine brown sugar, milk, vanilla, and oil. Stir with a whisk.
Add the wet ingredients to the dry ingredients and stir with a whisk.
Add the chopped carrots and whisk for about 3o seconds just so everything incorporates. Don't over mix batter.
Add raisins and nuts
Pour batter into prepared cupcake pan. I use an ice cream scoop for the perfect amount. Batter should fill about 3/4 of each cup, leaving room for them to rise.
Bake at 350 degrees for about 20 minutes until a toothpick inserted in the center comes out clean.
Allow to cool completely on rack.
With a hand or standing mixer, cream together butter and cream cheese until smooth. Add the vanilla and incorporate well.
Gradually add the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl. I recommend setting the mixer on a medium to high setting until you have a nice whipped, thick consistency. (when it looks like frosting!)
Once cupcakes have cooled, spread frosting evenly. Or for extra fanciness, use a frosting kit with fancy tips. :)
Use an ice cream scoop to scoop the perfect amount into your cups, about 3/4 full