Vegan carrot cake cupcakes.

I wasn’t sure whether to call these cupcakes or muffins. They are definitely cupcake-y and decadent, but I have tried to sneak in some healthy ingredients too… 


Carrot cake cupcake

Carrot cake cupcake

  • 3 tbsp ground flax seed
  • 1/2 cup water
  • about 1/4 cup dark molasses (difficult to measure — I just poured it in and tried not to go overboard, probably ended up being closer to 1/3 cup)
  • 1/4 cup soy milk and 1/4 orange juice, mixed together so they curdle
  • 1/4 cup canola oil
  • 1.5 cup finely grated carrots
  • 1/4 cup raisins
  • 1/2 cup ap flour
  • 1/2 cup whole wheat flour
  • 1/2 cup wheat bran
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • cinnamon
  • ground ginger

Start by mixing the wet ingredients. First stir together the water and flax seed in a bowl to make “flax egg” (egg substitute). Leave it for a few minutes until it’s goopy. Add molasses, oil and soy milk/OJ. Mix well. Add carrots and raisins.

In a separate bowl or large measuring cup, mix the dry ingredients. Then add them to the wet ingredients and combine. Pour batter into muffin tins and bake at 180C for about 15 mins. 

Make delicious vegan cream cheese frosting from equal parts Tofutti plain cream “cheese” and vegan margarine, then add in icing sugar until the texture and taste is to your liking (no idea about measurements, just eyeball it). Incredibly tasty!


2 responses to “Vegan carrot cake cupcakes.

  1. Could you call them “mupcakes”?

  2. Pingback: Blueberry muffins. « Dabbling in baking and bento making

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