Saturday, December 29, 2012

Carrot Pumpkin Cupcakes - Vegan Style


Dry Ingredients:
2/3 cup flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon 
1/4 tsp nutmeg
1/4 tsp allspice 
1/4 tsp ginger
1/4 tsp ground cloves
whisk together

Wet Ingredients:
1/3 cup organic canola oil
1/3 cup vanilla soy yogurt
1/3 cup pumpkin puree
2/3 cup sugar 
1 tsp vanilla

1 cup finely shredded carrots
1/4 cup raisins

Maple Cinnamon Frosting Ingredients:
1/2 cup Earth Balance Shortening
1/2 cup Earth Balance Buttery Spread
Mix until fluffy
2 tbsp soy or almond milk
3 tbsp maple syrup
4-5 cups confectioners sugar 

Directions for cupcakes:

  1. Whisk together dry ingredients in a medium size bowl.
  2. Mix wet ingredients well in a large bowl.
  3. Slowly add the dry mix to the wet mix until they are incorporated well. Be careful not to over mix!
  4. Stir in carrots & raisins
  5. Spray cupcake liners & fill 2/3 full. 
  6. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
Directions for frosting:
  1. Mix butter & shortening until fluffy.
  2. Add wet ingredients.
  3. Slowly add in confectioners sugar 1/2 cup at a time.
  4. Let cupcakes cool and frost. Dust with cinnamon or sprinkles.

I can't take credit for this one! It's from Sugar Mamas.


  1. I am going to make these! Sounds delicious!

  2. One reason I am not a fan of the vegan diet is SOY. It can do real damage to the body, especially for women who are trying to conceive.