Vegan Carrot Cupcakes
 
Prep time
Cook time
Total time
 
Serves: About 20 mini cupcakes
Ingredients
Wet Bowl
  • 2 medium sized carrots (200g) peeled and finely grated
  • 1 cup walnuts, finely chopped
  • 1 cup raisins
  • 4 tsp egg replacer (I use Orgran Egg Replacer)
  • 6 tablespoons of water
  • 1 tablespoon apple cider vinegar
  • ⅔ cup refined coconut oil (melted)
  • ½ cup sugar
Dry Bowl
  • 1⅓ cups plain flour
  • 1½ tsps baking soda
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp salt
Coyo Frosting
  • ½ cup coconut yogurt
  • 2 tsps maple syrup
Method
Manual Method:
  1. Preheat the oven to 180 C. Line a mini muffin pan with paper cups or spray with oil.
  2. Prepare your wet bowl mixture. Whip together egg replacer with 6 tablespoons of water until it's thick and creamy. Add oil and blend until combined. Transfer to a big bowl.
  3. Add carrots, walnuts, raisins and sugar. Stir to combine.
  4. Sift flour, sugar, baking soda, baking powder, spices and salt together in a large bowl.
  5. Add the wet mixture to the dry mixture and stir until just combined. Don't overmix.
  6. Pour batter into the prepared mini muffin cups until ⅔’s full.
  7. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 12 minutes.
  8. Set aside to cool completely. Serve with some Coyo frosting if desired.
Cuisine Companion Method:
  1. Preheat the oven to 180 C. Line a mini muffin pan with paper cups or spray with oil.
  2. Chop carrots using Superblade using speed 10, 1 minute.
  3. Add 1 cup walnuts, chop at speed 7, 20 seconds.
  4. Add 1 cup mixed fruits, mix at speed 7, 10 seconds.
  5. Add flour, spices and salt.
  6. Whisk together egg replacer and water until it's thick and creamy.
  7. Add wet ingredients to dry ingredients and mix at speed 9, 20 seconds.
  8. Pour batter into the prepared mini muffin cups until ⅔’s full.
  9. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 12 minutes.
  10. Set aside to cool completely. Serve with some Coyo frosting if desired.
Notes
Note: If you’re using Cuisine Companion, you don’t have to grate the carrots or chop the walnuts.
Recipe by Passionately Keren at http://www.passionatelykeren.com.au/vegan-carrot-cupcakes/