Vegan Carrot Cake Cupcakes
Ingredients
- 1 1/4 Cups All-Purpose Flour
- 1 1/2 Cups Shredded Carrots
- 1/2 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1/2 Cup Vegetable Oil
- 1/2 Cup Plant Milk
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1 Flax Egg
- 1 Tsp Vanilla
- 1 Tsp Baking Powder
- 3/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/2 Cup Chopped Pecans
- Vegan Buttercream Frosting
Preparation
Preheat oven to 350 degree F.
Peel and shred carrots with a grater into small pieces, set aside.
In a large bowl, add the oil, both sugars, plant milk and vanilla and mix until smooth.
Add the dry ingredients and mix until everything is incorporated, trying not to over mix.
Add the carrots and pecans and fold in.
Add 12 cupcake wrappers to a cupcake baking tray and evenly distribute batter - it will be almost all the way to the top.
Bake for 20-25 minutes or until a toothpick inserted into the middle of a cupcake comes out clean without any wet batter on it.
Let cool for 5 minutes in the tray and then transfer to a cooling rack.
Once fully cooled, either pipe or spread frosting generously on top and enjoy!
