Vegan Carrot Cake Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Vegan Carrot Cake Cupcakes calories by ingredient
Number of Servings: 12
Ingredients
-
*Flour, white, 2/3c
Baking Soda, 3/4 tsp
Baking Powder, 1/4 tsp
Salt, 1/4 tsp
Cinnamon, ground, 1/4 tsp
Ginger, ground, 1/4 tsp
Granulated Sugar, 2/3c
*Canola or Vegetable Oil, 1/3c
Silk Soy Yogurt Plain or Vanilla, 1/3c
Vanilla Extract, 1 tsp
Carrots, raw, 1 cup, finely grated
Tips
Top with Isa's Vegan Cream Cheese Frosting.
Directions
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.