I absolutely love carrot cake. It is by far my favorite of all cakes. The moist, heartyness of the cake pairs perfectly with the cream cheese frosting. I wanted to make carrot cake for Easter, but because I made the cookies I thought I'd hold off a couple of days. Carrie and I have eaten almost all the cupcakes. They are just so delicious.
The grating of the carrots furthered the evidence that I NEED a food processor. The blender is just not making the cut. I added a bit of cinnamon to the frosting for an added spice. I definitely want to try making this in the cake form, but the cupcakes were definitely a success.
Carrot Cake Cupcakes
Adapted from The Joy of Vegan Baking's Carrot Cake
3 tbsp ground flaxseed
1/2 cup water
2/3 cup canola oil
1 1/2 cups finely grated peeled carrots
1 cup chopped walnuts
1 1/3 cups unbleached all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp freshly grated or ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
Preheat the oven to 350 degrees. Lightly grease cupcake tins or use paper cupcake liners.
In a food processor or blender, whip together the ground flaxseed and water until it's thick and creamy, about 2 minutes. Add the oil and blend until combined. Transfer them mixture to a large bowl, and add the carrots and walnuts. Stir to combine.
In a separate bowl, thoroughly combine the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt. Add the wet mixture to this dry mixture and stir with a rubber spatula until thoroughly combined, but do not overmix.
Fill the muffin tins evenly with the batter. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the pans for about 10 minutes. Slide a knife around the edges of the cupcakes
Once cool, frost with Cream Cheese Frosting
Cream Cheese Frosting
From The Joy of Vegan Baking
8 ounces non-dairy cream cheese, cold (Tofutti brand is good, but make sure to chose the non-hydrogenated variety!)
2 tsp vanilla extract
2 tsp cinnamon
1 cup confectioners' sugar
Tilly and Me on top of Spencer's Butte!