Carrot Raisin Vegan Cupcake Recipe

Carrot Raisin Cupcake


12 Foil Bake cups
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed organic unbleached sugar
1/4 cup molasses
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/2 cup vegetable oil
1/2 cup soy milk (or other non-dairy milk)
2 cups shredded carrots
1/2 cup raisins


Preheat oven to 400 degrees F.
Place Foil Bake Cups on cookie sheet; set aside.
In large bowl, combine flour, cinnamon, nutmeg, baking powder, and salt.
Add organic unbleached sugar, applesauce, soy yogurt, vegetable oil, and soy milk; stir just until dry ingredients are moistened.
Stir in carrots and raisins.
Spoon batter into bake cups, filling 3/4 full.
Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool 5 minutes; remove from pan.
Perfect with Vegan Cream Cheese Spice Frosting