Vegan Carrot Cake Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*Flour, white, 2/3cBaking Soda, 3/4 tspBaking Powder, 1/4 tspSalt, 1/4 tspCinnamon, ground, 1/4 tspGinger, ground, 1/4 tspGranulated Sugar, 2/3c*Canola or Vegetable Oil, 1/3cSilk Soy Yogurt Plain or Vanilla, 1/3cVanilla Extract, 1 tsp Carrots, raw, 1 cup, finely grated
Preheat oven to 350' and line muffin tin w/ cupcake liners.
In med mixing bowl, mix sugar, oil, yogurt, vanilla extract. Sift in the dry ingredients - flour, baking soda & powder, salt, spices. Mix until smooth. Fold in carrots.
Fill the cupcake liners 2/3 full.
Bake 26-28min until a toothpick inserted through the center comes out clean.
Once cooled, top with frosting, if desired.
Serving Size: Makes 12 regular size cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user CHICKAPEDIA7.
In med mixing bowl, mix sugar, oil, yogurt, vanilla extract. Sift in the dry ingredients - flour, baking soda & powder, salt, spices. Mix until smooth. Fold in carrots.
Fill the cupcake liners 2/3 full.
Bake 26-28min until a toothpick inserted through the center comes out clean.
Once cooled, top with frosting, if desired.
Serving Size: Makes 12 regular size cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user CHICKAPEDIA7.
Nutritional Info Amount Per Serving
- Calories: 129.9
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 144.6 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 0.5 g
- Protein: 1.0 g
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