Vegan Carrot Cupcakes

I decided to do a little baking this afternoon! These are super moist and delicious, and also vegan! A friend in one of my classes made them and passed along the recipe, and I just love them. Try them out as muffins or add vegan cream cheese icing to transform them into cupcakes. Very easy and quick recipe!

What you'll need:

For the Cupcakes:

• 2 c whole wheat flour
• 1 1/2 tsp baking soda
• 1/2 teaspoon salt
• 2 tsp pumpkin pie spice
• 1 c sugar
• 3/4 c canola oil
• 1 c unsweetened applesauce
• 1 Tbsp vanilla extract
• 1 c shredded carrots

For the Icing: 

• 1/2 c vegan cream cheese (or regular cream cheese if you aren't vegan!)
• 2 c confectioner's sugar
• 1 tsp vanilla extract
• 2 Tbsp chopped walnuts, to garnish
• 2 Tbsp shredded carrots, to garnish
  
  
  

What to do:

Preheat the oven to 350 deg F. Line a cupcake pan with cupcake wrappers. Combine all dry ingredients and whisk. In a separate bowl, combine all wet ingredients (excluding the carrots). Combine the wet with the dry ingredients. Mix with an electric mixer, and then fold in the carrots. Pour the batter evenly into 12 cupcake tins. Bake for 20 minutes or until a toothpick comes out cleanly. Cool on a wire rack.

or until they look like this!

While your cupcakes are baking/cooling, make your icing. Cream the cream cheese until just softened. Add the confectioner's sugar in increments. Mix until smooth and creamy, then mix in the vanilla. Keep covered in the fridge until you are ready to ice your cupcakes until ready to use. Once your cupcakes are cool, ice your cupcakes.

Garnish with the chopped walnuts and shredded carrots!