Wednesday, June 23, 2010

Carrot Cupcakes[:




I absolutely love carrot cake. 'Nough said.

Serves: 24
Carrot Cupcakes:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
2/3 cup coconut oil
1 cup agave nectar
1 cup soy milk
1 tablespoon pure vanilla extract
1/2 cup hot water
3 cups shredded carrots
1 1/2 shredded sweetened coconut
1 1/2 raisins
1 tub Pillsbury Cream Cheese frosting (which is conveniently vegan)

Preheat the oven to 350 degrees. Line 2 12-cup cupcake tins with liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add the oil, agave nectar, soy milk, and vanilla to the dry ingredients and stir until a thick batter is formed. Add the water and continue mixing the batter is smooth. Gently fold in the carrots, coconut, and raisins until evenly distributed.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 25 minutes, rotating the tins 180 degrees after 14 minutes. The finished cupcakes will bounce back slightly when pressed, and your tester should come out clean.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and let them cool completely. Spread about 1 tablespoon frosting over each cupcake.

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