I brought in treats for seminar today. Sometime soon I’ll do a math post, I promise! But right now it’s time for vegan carrot cake cupcakes!
I was feeling way lazy last night and didn’t want to figure out how to make vegan cream cheese frosting/buy ingredients that would slowly go to waste like my coconut flour has. So I bought the cream cheese flavored frosting in the plastic tin, which is so awful but is still frosting and is also vegan. I think next time I’m feeling lazy I’ll just add more flour and maybe some pineapple to this recipe and make cookies instead.
Anyways. As usual, you’ll want to add your water to your flaxseed in a 2:1 ratio first to give the flaxseed time to soak it up and turn ‘eggy’. The flaxseed bag says 3:1 and the recipe said 1:1 but I think 2:1 is the best.
Next, shred up all your carrots. I hadn’t made carrot cake earlier because I didn’t have a food processor and I just find it so grating to grate carrots. The grater attachment on the food processor works great!
I ended up cutting the recipe in half because I am way lazy and also own only one cupcake tin. But as I write it below it makes about 18 cupcakes or an actual cake.
Mix up your dry ingredients: flour, spices, NOT SUGAR. I like using a whisk because a beater will make all the flour turn into dust in the air, and a fork won’t get the baking soda/powder mixed in enough and you’ll eat a bite of your baked good and have a bit hit of baking soda and it will be awful. I have done this many times because I don’t want to clean a whisk.
Then mix up your flax gel, oil, sugar, and then add the carrots and some vanilla.
Mix up your batter (it’ll be wet), throw in some walnuts, and fill your cupcake cups about 2/3 full, or use around 1/4 c batter for each one. I have a nonstick pan, or you can use liners, or you can grease and flour like we’ve done before. Stick it in an oven for about 16 minutes, or until a toothpick comes out dry.
Then put on your artificially flavored cardiac arrest-spread, I mean frosting, and enjoy!
Recipe adapted from hellyeahitsvegan because I can’t read:
6 TB flaxseed meal
12 TB water
and let sit. Grate 2 large carrots to make 2 c shredded carrots.
Then whisk together:
2 1/4 c flour
1 tsp baking powder
1.5 tsp baking soda
1 tsp cinnamon
.5 tsp each nutmeg, cloves, allspice (I like it spicy)
Separately, in a big bowl, mix:
1.5 c sugar
flaxseed gel you made earlier
1 c oil
Then add in your
2 c shredded carrots
1 tsp vanilla
And mix until moistened. Add in your dry ingredients, mix until moistened, and finally throw in
1 c walnuts
Put about 1/4 c in each cupcake slot, until 2/3-3/4 full. Then bake at 350 for 16-20 minutes, or until toothpick comes out clean. Frost with whatever you’d like (I used store-bought frosting)