Vegan Carrot Cupcakes

/6 Comments/in , /by

Happy New Year, everybody! It’s good to be back blogging again. Even though I only missed last week’s blogpost schedule, it feels like ages since I shared a recipe. I hope this vegan carrot cupcakes makes up for it, though; as they’re really good!

It’s been rather a crazy few weeks as I moved house during the Christmas/New Year break. I’ve survived the ordeal, much like a survivor of a plane crash (except I now have to make the crash site somewhat livable). It’s getting there… slowly.

Our kitchen is being ripped out next Monday and so I will have to find a temporary place to cook and clean. Between you and me, I think it is going to be the laundry. I really don’t know what to expect during the renovation except that it’s going to be a hectic few weeks and I won’t have a proper kitchen for around four weeks (which is a pretty big deal).

Nevertheless, despite the inconvenience of having my ‘creative space’ being torn asunder, I thought it would be a perfect opportunity for me to go through some of my draft posts and recipes from 2015 – 2016 which I had planned on publishing one day. Well… that day has come. I declare this year to be my year of backlog clearing, goal kicking, and extreme productivity. *Fist pump*

And so let’s kick off 2017 with this lovely recipe: delectable vegan carrot cupcakes, which has been adapted from my old and trusted carrot cake recipe I used for a number of years before I became vegan. It was really easy to ‘veganise’ the recipe. Butter was replaced with coconut oil, chicken egg with egg replacer, baking soda and vinegar for instant leavening action, and poof… you get soft and moist cupcakes that will make your mother proud. Isn’t science wonderful?

I’m sharing two methods today: Manual method and the Cuisine Companion method which can be adapted for the Thermomix. I normally use the manual method for most of my cakes, but when it comes to grating carrots and chopping nuts, I can get a little bit lazy. This is where my CC earns its keep – grating, chopping, and mixing my ingredients all in one bowl. You can also use a normal food processor for the chopping and grating if you wish, but there’s also nothing wrong with a bit of elbow grease.

Here’s to an amazing 2017!

Vegan Carrot Cupcakes

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 <a href="http://www.orgran.com/products_/">Orgran Egg Replacer</a>)
  • 6 tablespoons of water
  • 1 tablespoon apple cider vinegar
  • 2/3 cup refined coconut oil (melted)
  • 1/2 cup sugar

Dry Bowl

  • 1 1/3 cups plain flour
  • 1 1/2 tsps baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp salt

Coyo Frosting

  • ½ cup coconut yogurt
  • 2 tsps maple syrup

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 2/3’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 2/3’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.

Note: If you’re using Cuisine Companion, you don’t have to grate the carrots or chop the walnuts.

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

Keren x