Tuesday, April 10, 2012

Yummy Vegan Carrot Cake Cupcakes!

Sweet, moist, and delicious, these babies didn't need any frosting!
This recipe is inspired by this site http://danicasdaily.com/vegan-carrot-cupcake-wcream-cheese-frosting-the-recipe and a long ago visit to Kick Ass Cupcakes in Boston, Massachusetts where they served a very citrus-y vegan carrot cupcake that tastes almost similar to this!

Enjoy! :D

1 medium ripe banana
2/3 cup sugar
1/3 cup coconut oil
1 ½ cups shredded carrots
1 ¼ cups flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ginger
1 tablespoon orange juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
½ cup raisins
½ cup chopped walnuts (roast for 7 minutes!)

Combine all wet ingredients separately.
Add in flour mixture.
Fold in raisins and walnuts.
Pour 1/4 into 12 paper baking cups.
Bake for about 20-25 minutes. 
Cool and eat!

Silly me, I completely forgot to photograph the final product!
They're all gone right now!!!!!!

No comments:

Post a Comment