This carrot cake tastes just like the real thing. Frosted with icing, you’d never know the difference.
Ingredients of Eggless Vegan Carrot Cake Cupcakes :
- 1 cup crushed pineapple
- 2 cups carrots, grated
- A quarter cup canola oil
- Ahalf teaspoon salt
- Ahalf teaspoon nutmeg
- 1 Ahalf teaspoons cinnamon
- 2 teaspoons baking soda
- Third quarter cup sugar
- 2 ahalf cups flour
- Ahalf cup unsweetened applesauce
- 1 ahalf teaspoons baking powder
How to make Eggless Vegan Carrot Cake Cupcakes:
1.In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
2 .In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3 .Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
4 .Mix well.
5 .Add flaked coconut, nuts, or raisins if desired.
6 .Scoop mixture into 24 cupcake liners.
7 .Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
8 .Once cooled, frost with icing (powdered sugar, ‘fake’ butter, vanilla, and water)