Carrot Cake Vegan Cupcake Recipe

Carrot Cake Cupcake


1 3/4 cups flour
1 1/2 cups vegan sugar
1/2 cup packed organic brown sugar
1/2 cup finely chopped walnuts
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon salt
3 cups carrots, grated
1 cup vegetable oil
1/2 cup applesauce
1/2 cup vegan yogurt
2 tablespoons orange juice
1 teaspoon vanilla


Preheat oven to 350F. Gather all ingredients and supplies.
Line cupcake tins with paper cupcake liners.
In large mixing bowl, sift dry ingredients, except for walnuts.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Gently fold in walnuts.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 15-20+ minutes or until toothpick comes out clean.