• flyartista

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.



Recipe

yields 12 cupcakes

bake time: 20 mins

total time: 40 mins

calories: um really? just eat em!



Ingredients


Cupcakes:


  1. 1 1/2 cup grated carrots

  2. 1 1/2 cup flour (if you use self rising flour omit baking soda or baking powder)

  3. 1 tsp baking soda

  4. 1 tsp baking powder

  5. 1/2 tsp salt

  6. 1 tsp cinnamon

  7. 1/8 tsp nutmeg and 1/8 tsp ground ginger

  8. 1 cup brown sugar or 1/2 cup white and 1/2 cup brown sugar

  9. 3/4 cup plant based milk (use oat milk for extra richness!)

  10. 1/2 tsp vanilla

  11. 1/2 cup vegetable oil

  12. 1/2 cup raisins

  13. 1/4 cup of chopped nuts (I used macadamias since it's what I had, but walnuts are best for a soft crunch)

Frosting:

  1. 1/4 cup butter (1/2 stick) room temperature

  2. 4 oz. cream cheese (1/2 regular sized tub), room temperature

  3. 1 tsp vanilla

  4. 2 cups powdered sugar



Instructions


  1. Preheat oven to 350 degrees. Lightly spray cupcake tray or line with cupcake paper cups. Set aside.

  2. Chop or grate carrots into small pieces and set aside. Works best if you have a food processor.

  3. In a large mixing bowl, combine flour, baking soda, baking powder, salt and spices.

  4. In a smaller bowl, combine brown sugar, milk, vanilla, and oil. Stir with a whisk.

  5. Add the wet ingredients to the dry ingredients and stir with a whisk.

  6. Add the chopped carrots and whisk for about 3o seconds just so everything incorporates. Don't over mix batter.

  7. Add raisins and nuts

  8. 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.

  9. Bake at 350 degrees for about 20 minutes until a toothpick inserted in the center comes out clean.

  10. Allow to cool completely on rack.

Frosting:

  1. With a hand or standing mixer, cream together butter and cream cheese until smooth. Add the vanilla and incorporate well.

  2. 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!)

  3. Once cupcakes have cooled, spread frosting evenly. Or for extra fanciness, use a frosting kit with fancy tips. :)


Combine dry ingredients, then in separate bowl combine, brown sugar, vanilla, milk and oil
Use a whisk to combine ingredients

Combine wet and dry ingredients

Add chopped carrots

Whisk together until incorporated

Chop up some nuts of your choice, add along with raisins

Use an ice cream scoop to scoop the perfect amount into your cups, about 3/4 full



Ready to be popped into the oven at 350 for 20 min

Allow to cool completely before frosting

Prepare frosting while your cupcakes cool

cream together butter and cream cheese, add vanilla

add powdered sugar, one cup at a time

use frosting bag to frost or spread with a knife

Yummy Delights! Enjoy as dessert or with coffee

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