Carrot cake is probably my favourite cake. I say probably because I like so many cakes, and therefore it would be really hard to name just one… and well, of course, I haven’t had all of the cakes in the world… so I will never really know for sure… but yes, carrot cake is good. Really good.
So, imagine my happy surprise when my friend requested that next I make carrot cake?! (I love taking requests… it gives me a challenge and purpose for baking!)
I woke up today super motivated. So motivated that I even started baking before breakfast. … Don’t worry, there was definitely coffee involved.
One of the reasons that I was so stoked about making the carrot cake was that, low and behold, a vegan store opened up LITERALLY three storefronts down from my apartment.
((Small digression: My new apartment is magic. MAGIC, I say! I have the vegan store now, a “produits exotiques” store where I can purchase plantains (an obsession I developed while in West Africa), four metros all within a five minute walking distance, and umm, yeah my beautiful Swede lives down the street… and she’s just great.))
I’ve been waiting for a store that sold vegan “cream cheese” to make carrot cake, and now it has finally arrived! When I saw the owner stocking the store after a few glasses of wine on my way home from a café the other night, I used my top-notch level of French to convey my excitement to him, and he promised me that there would be vegan cream cheese. When I went in the last time to buy it, he just laughed.
Sigh. My life.
Anyway, I finally got around to picking up this stuff, which inspired quite the cup cake. Et voila:
Vegan Carrot Cupcakes – What you need:
- 2 cups all purpose flour
- 1/3 cup oil, plus 1 tablespoon of oil
- ¼ cup unsweetened apple sauce
- 140 g (5 ounces) of crushed pineapple
- 2 cups packed grated carrots
- ¾ cup sugar
- 1 teaspoon baking soda
- 1 tablespoon vinegar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chopped walnuts
- ½ cup raisins
Vegan Carrot Cupcakes – What you do:
Preheat your oven to 180c.
In a large bowl, stir together the flour, sugar, baking powder, cinnamon, and salt.
In another large bowl, mix together the oil, apple sauce, pineapple, vinegar, and baking soda. It will get all fun and fizzy, like this:
(Joke… this is just a randomly awesome picture of science fun that I had this past summer!)
Add all of the dry ingredients to the wet ingredients and stir well. Fold in the grated carrots, mixing until the batter is well incorporated.
Fold in the walnuts and raisins. I suggest tossing your walnuts and raisins in a tablespoon or so of flour first to make sure that they don’t all sink to the bottle of the cupcakes!
Spoon into cupcake molds. (I filled mine about 3/4ths of the way to the top!)
Bake in the 180c oven for 25 to 30 minutes. An inserted toothpick should come out clean!
This makes around 12 cupcakes, I probably could have made 13, but I decided to spoon feed the batter into my mouth instead. It has no eggs… it’s totally fine!
Yep... Then you top these bad boys with VEGAN cream cheese frosting... just like the original, I promise.
Vegan "Cream Cheese" Frosting - What you need:
- ¼ cup vegan margarine, softened
- ¼ cup vegan cream cheese, softened (see photo above, I used “Toffuti”.)
- 2 cups confectioner’s sugar, sifted
- 1 teaspoon vanilla extract
Vegan "Cream Cheese" Frosting - What you do:
With an electric beater, beat together the margarine and the cream cheese until fluffily. Add the vanilla, and beat again until everything is mixed together well. Add the confectioner's sugar, one cup at a time, with the beater on low speed.
See... it even LOOKS like normal cream cheese frosting!!!
I put the frosting in a pastry bag, then let it sit in the fridge for 30 minutes while the cup cakes cooled. After, I piped little swirls on each cup cake and threw some white sprinkles on top for decoration!