Here is the recipe I used to make the cupcakes. The original recipe in Vegetarian Times includes an icing which I am not a fan of. So, I switched to cream cheese frosting ~ Yum!
The Husband and I both agree that these are better than the Vegan/Gluten Free Chocolate Cupcakes with Vanilla Buttercream Frosting. However, that being said, I think it might be due to the Gluten Free Flours. Both are fabulous treats.
Vegan Carrot Cake w/Vegan Cream Cheese Frosting
By Christina Kaoh
Vegetarian Times, February 2009
Serves 15 for cake, 12 for cupcakes
Cake:
1 medium ripe banana, frozen, then thawed (I didn’t freeze mine)
2/3 cup sugar
1/3 cup vegetable oil
1 ½ cups grated carrots (2 medium carrots) – I finely shredded mine
1 ¼ cups flour
1 Tbsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup raisins
½ cup chopped walnuts (I roasted mine at 350 for 7 minutes first)
Frosting from Vegan Cupcakes Take Over The World Cookbook:
¼ cup vegan cream cheese, softened
¼ cup vegan butter, softened
2 cups powdered sugar
1 tsp vanilla
1. To make cake: Preheat oven to 350 degrees. I made cupcakes and lined a cupcake pan with cupcake holders. Mash thawed banana in a large bowl. Whisk in sugar, oil, carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separate bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.
2. Pour cake batter into cupcake holders about ¾ full. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Transfer to wire rack and cool completely.
3. To make frosting: Beat the cream cheese and butter together until smooth and creamy. Add powdered sugar ½ cup at a time beating until smooth. Beat in vanilla. Frost all 12 cupcakes generously. Store any extra frosting in the fridge covered for up to two weeks.
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Rachel said…
This cupcake was awesome…I had it without the icing. I’m on a diet and I said to myself I will only eat half of it as I drive home. Boy was I fooling myself. After I ate 1/2, I ended up finishing the entire darn thing. I tell you what it was worth it. Just have to hit the gym a little longer. You should post the 35 calorie cupcake that you recommended to me. I made it and everyone is raving about it. Maybe your viewers might want the recipe. I would have never known it existed until you told me.
I wasn’t sure if I’d like these because I was afraid the banana flavor would mess with the carrot cake flavor, but I was wrong! I made these for my dad yesterday for Father’s Day and I don’t even know if he got to eat one because everyone ate them up. My brother’s girlfriend who isn’t very talkative with me said,”What are these again? Vegan? My little sister always has me trying carrot cake that she gets from bakeries and they don’t taste good, this is the best I’ve ever had.” That was nice to hear.
I omitted the raisins though.
Hi Karissa,
That is AWESOME! Thanks for letting me know how they turned out and I am glad everyone loved them.
Danica
made this once and everyone loved them! making them again for my friends birthday but i dont have a banana… hoping theyll still taste great!
Thanks for letting me know the recipe worked out for you. I bet they turn out just as good without the banana too.
Danica
Made your carrot cupcakes! I did change it up slightly. For one, I doubled the recipe. Also I used golden raisins and added 1/2 cup ground flaxseed meal to the flour for added fiber (I add ground flaxseed meal to all my baked goods). Then I used applesauce versus the oil for lower fat. They turned out amazing!
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