Carrot Cake Cupcakes

This recipe comes from my friend Joelle.  She inspires me to create really great tasting vegan dishes.  When she brought these cupcakes to work one day I honestly couldn’t believe they were vegan.  Don’t make these because they’re vegan, make them because they’re awesome.  Makes 24 cupcakes.

For the cake:

• ¾ C. applesauce
• 1 ½ t. baking powder
• 2 ¼ C. flour
• 1 ½ C sugar
• 2 t. baking soda
• 1 ½ t. cinnamon
• ½ t. nutmeg, freshly grated
• ½ t. salt
• 1 C. canola oil
• ½ C. plain soymilk
• 2 C. shredded carrots
• 1 ½ C. flaked coconut
• ¾ C. chopped walnuts
• ½ C. raisins

For the icing:

• ½ C. softened Earth Balance vegan margarine
• 1/2 C. Tofutti cream cheese, softened
• 4 C. confectioners’ sugar
• 2 t. vanilla extract

Preheat the oven to 325 degrees. Line your cupcake pans with paper baking cups, or spray with cooking spray.  In a small bowl, combine the baking powder and applesauce and set aside.  The mixture will become foamy. Combine flour, sugar, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl. Add the oil, soy milk, carrots, and applesauce mixture and mix well, about two minutes.  Stir in the coconut, nuts, and raisins.  Pour into cupcake pan, and bake for 18-20 minutes. Check for doneness with a toothpick. Allow to cool before frosting.  To make the frosting, combine the margarine, cream cheese, sugar and vanilla and beat until smooth. Keep tightly covered and refrigerated until ready to use.

Icing recipe: Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero.

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