Our local Gigi’s Cupcakes shop was having a sale today ($2.25 per cupcake vs the normal $3) so I asked my husband if he’d consider getting us some as a treat–after all, I said, we’ve done so well with our new, mostly vegan diet. He flat-out refused. I pouted briefly, then pulled out my “Happy Herbivore” cookbook and decided to make the vegan Carrot Cake Cupcakes. All I can say is “Wow.” The photo doesn’t do them justice. These are possibly the tastiest, most moist and yummy cupcakes I’ve ever had. I think these will be my new birthday cupcakes. They are so delicious! My daughter ate 2 of them! And they have a tiny fraction of the calories and fat that a cupcake from Gigi’s has!!!
Note: For the frosting, I just did a simple glaze with vegan margarine, powdered sugar, vanilla extract and non-dairy milk. You could do any type of icing or frosting you want, though. I’m sure they’d be delicious with cream cheese or buttercream frosting!
Carrot Cake Cupcakes
1.5 cups whole-wheat pastry flour (I used normal whole-wheat)
1 cup raw sugar
1 tsp baking powder
1 tsp baking soda
1.5 tsp ground cinnamon
1.5 cups unsweetened applesauce
1 generous tsp vanilla extract
1 large carrot, peeled and shredded
1/2 cup chopped walnuts (my addition)
Preheat oven to 350 degrees. Line 12-muffin pan with paper liners. In a medium bowl, whisk flour, sugar, baking powder, baking soda, and cinnamon together. In a large bowl, combine applesauce, vanilla, and carrot. Add dry mixture to wet mixture in 3 to 4 batches, stirring until just combined. (I confess that I pretty much just dumped the whole wet mixture in at once and stirred) Fold in walnuts. Fill muffin cups 3/4 full and bake for 18-25 minutes (23 minutes turned out to be the magic number for me). Remove cupcakes from oven and transfer to cooling rack. Once cool, add icing.
Nutritional info (without icing): 137 calories, 0.3g fat, 0mg cholesterol, 32.1g carbs, 2.2g fiber, 20.1g sugar