Dessert

Mini Vegan Carrot Cupcakes is for Dessert.

Mini Vegan Carrot Cupcakes takes 45 minutes to prepare.

Mini Vegan Carrot Cupcakes takes 15 minutes to cook.

Mini Vegan Carrot Cupcakes makes 24 servings.

The ingredients for Mini Vegan Carrot Cupcakes are:

-2/3 cup of flour (I used half and half whole and white spelt flour)
-3/4 tsp cinnamon
-3/4 tsp baking soda
-2/3 tsp baking powder
-1/4 tsp salt
-1 1/2 tbs ground flax mixed with equal parts water = 1 1/2 eggs
-1/2 cup organic cane sugar
-1/2 cup sugar free applesauce
- 1/2 tsp vanilla extract
-1 cup grated carrots

Here is how you make Mini Vegan Carrot Cupcakes:

-Preheat oven to 350F, and grease 24 mini cupcake pans-Sift together flour, cinnamon, baking soda, baking powder and salt-In a seperate bowl beat flax and water mixture with sugar until smooth-Stir applesauce, vanilla and carrots into wet mixture-Fold in dry mix and pour into muffin pans-Bake 15-20 minutes or until a toothpick inserted comes out clean.Serving Size:?Makes 24 mini cupcakes

The nutritional information for Mini Vegan Carrot Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 32.3

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 82.2 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 0.6 g
• Protein: 0.5 g

The dietary needs meet for Mini Vegan Carrot Cupcakes is Vegan