Nutritious & delicious eggless carrot cake from VCTOTW. For both the cupcakes and full carrot cake, I had to make slight variations to the recipe or my cupcakes turned out flat, unappealing and way too moist. Seems like I wasn't the only one who ran into this problem with the original recipe...check out Just The Food. Yes, that happened to me also.I increased the amount of baking powder, reduced the amount of sugar and used mostly whole wheat pastry flour. I increased the amount of walnuts, carrots & raisins. The raisins were finely chopped and this acted as natural sugar throughout the cake. The frosting was not vegan because I used butter and regular cream cheese. This greatly enhanced the flavors of the cake. I doubled the amount of spices - cinnamon & ginger and also added a little all spice.
~*~Carrot Cake Cupcakes
3 tblspns whole wheat pasty flour
2 tblspns AP flour + 1 tsp
3/8 tsp baking soda
3/8 tsp baking powder (- a little)
1/8 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground all spice
1/4 cup sugar
2 tblspn + 1 tsp oil (coconut oil)
2 tblspn + 2 tsp vanilla soy yogurt
1 tsp vanilla extract
1 medium carrot, grated
1/4 cup raisins, finely chopped
1/4 cup walnuts, roughly chopped
2 tblspns AP flour + 1 tsp
3/8 tsp baking soda
3/8 tsp baking powder (- a little)
1/8 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground all spice
1/4 cup sugar
2 tblspn + 1 tsp oil (coconut oil)
2 tblspn + 2 tsp vanilla soy yogurt
1 tsp vanilla extract
1 medium carrot, grated
1/4 cup raisins, finely chopped
1/4 cup walnuts, roughly chopped
- Preheat oven to 350F & line muffin pan with 6 cupcake liners.
- In medium bowl, whisk together sugar, oil, yogurt & vanilla. Sift in dry ingredients - flour, soda, powder, salt, cinnamon, ginger & all spice until no lumps remain. Fold in carrots, raisins & walnuts.
- Divide batter evenly among 5 - 6 liners.
- Bake 26 to 28 minutes, until toothpick comes out clean.
- Cool completely and decorate/frost with cream cheese frosting.
~*~
Cream Cheese Frosting
2 tblspns butter
2 oz cream cheese
1/2 cup powdered sugar
1 tsp vanilla extract
Cream Cheese Frosting
2 tblspns butter
2 oz cream cheese
1/2 cup powdered sugar
1 tsp vanilla extract
- Cream together butter and cheese with a handheld mixer.
- Slowly whip in powdered sugar until reaching the desired consistency. Add more cream cheese or butter to taste.
- Mix in vanilla extract to taste, this definitely adds a lot of flavor to the frosting.
- Used finely chopped walnuts and raisins for garnish.
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