Vegetarian

Vegan Carrot Cake Cupcakes is for Dessert.

Vegan Carrot Cake Cupcakes takes 10 minutes to prepare.

Vegan Carrot Cake Cupcakes takes 26 minutes to cook.

Vegan Carrot Cake Cupcakes makes 12 servings.

The ingredients for Vegan Carrot Cake Cupcakes are:

*Flour, white, 2/3c
Baking Soda, 3/4 tsp
Baking Powder, 1/4 tsp
Salt, 1/4 tsp
Cinnamon, ground, 1/4 tsp
Ginger, ground, 1/4 tsp
Granulated Sugar, 2/3c
*Canola or Vegetable Oil, 1/3c
Silk Soy Yogurt Plain or Vanilla, 1/3c
Vanilla Extract, 1 tsp
Carrots, raw, 1 cup, finely grated

Here is how you make Vegan Carrot Cake Cupcakes:

Preheat oven to 350' and line muffin tin w/ cupcake liners.In med mixing bowl, mix sugar, oil, yogurt, vanilla extract. Sift in the dry ingredients - flour, baking soda & powder, salt, spices. Mix until smooth. Fold in carrots.Fill the cupcake liners 2/3 full. Bake 26-28min until a toothpick inserted through the center comes out clean. Once cooled, top with frosting, if desired.Serving Size: Makes 12 regular size cupcakesNumber of Servings: 12Recipe submitted by SparkPeople user CHICKAPEDIA7.

The nutritional information for Vegan Carrot Cake Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 129.9

• Total Fat: 6.2 g
• Cholesterol: 0.0 mg
• Sodium: 144.6 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 0.5 g
• Protein: 1.0 g

The dietary needs meet for Vegan Carrot Cake Cupcakes is Vegan