Vegan Carrot Cupcake | Vegan Cream Cheese Frosting | Vegan Carrot cake Recipe | Vegan Desserts

A moist, flavorful, cake with toasted walnuts, shredded carrots,
This cake is topped with a vegan cream cheese frosting.

For the vegan cream cheese you may use tofutti brand and vegan butter- earth balance.

Vegan Cream cheese frosting

Ingredients:

4 oz. vegan cream cheese (tofutii)
2 tbsp. vegan butter (earth balance)
1/2 tbsp vanilla extract
3 cups powdered sugar

Directions:

In a large mixing bowl, use and electric mixer to cream together vegan
cream cheese and vegan butter.

Next,the powdered sugar and add vanilla extract.

You may add 1-2 tbsp. of non-dairy milk to adjust thickness.
Keep mixing until smooth.

Let it cool inside the fridge.

Vegan Carrot Cupcakes

Ingredients:

1 1/4 cup flour
1/2 cup raw sugar
2/3 cup brown sugar
1 tsp. cinnamon powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup vegetable oil
1 1/2 tsp. vanilla extract
2 tbsp. non dairy milk
2 cups grated carrots
1/4 cup toasted walnuts/ pecans, finely chopped.

Directions:

Preheat the oven to 350 F or 180 C and line a
cupcake tin with paper liners.

In a large bow, whisk together flour, raw sugar, brown sugar,
cinnamon, baking soda, baking powder and salt.

Pour in the vegetable oil and non dairy milk and mix.

Add the grated carrots and toasted walnuts/pecans and mix until well-combined.

Scoop the mixture into the cupcake liners.

Bake for 20 mins.

Let it completely cool before adding the frosting on top.

Top with nutmeg.

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