The best vegan carrot cake cupcakes


These vegan carrot cake cupcakes have all the advantages of traditional carrot cake and come in a cute single serving packaging! They are a great choice for spring and are also perfect for birthdays and other celebrations.

On a bright background, frosted vegan carrot cake cupcakes are lined up in a row.

With Easter Sunday coming this weekend, I think this might be a good time for vegetarian carrot cake.

There is no shortage of carrot cakes on this blog.I have a Pumpkin Carrot Cake, This is what I like to make in autumn.Then there is My favorite vegetarian carrot cake, This is the traditional version with some special modifications (I like to grind the carrots on a micro plane to reduce the weight of the cake).

Just like I like carrot cake, this is probably my favorite cake, If I had to choose, then the work of making and frosting the layer cake is like a lot of work.

This is the source of these vegan carrot cake cupcakes! All the advantages of carrot cake, but few requirements for decoration. They are very cute, delicious, and perfect for spring celebrations or birthdays.

The perfect vegetarian carrot cake (and carrot cake cupcakes) recipe

My obsession with carrot cake led me to discover how to eat it correctly without dairy products or eggs. Here are some skills I have accumulated through baking many carrot cakes:

Finely sliced ​​carrots

There must be something to say about the very dense carrot cake.but Li Shanhu’s tip Grating carrots on a micro plane (or fine noodles of a box grater) for carrot cake is a radical change for me. The result is a carrot cake. In Coral’s words, it avoids the “salad texture.”

After reading Coral’s recipe and adjusting it, My own favorite carrot cake, I fell in love with the delicate sharpening.I always grind my carrots on the smaller side of the carrots My box grater right now.You can also use a micro plane Zeist.

If you are impatient with fine gratings, that’s fine. The larger carrot slices in the carrot cake are right! But finely sliced ​​carrots are indeed worth a try. It makes the carrot cake (and these vegetarian carrot cake cakes) moist and rich, but with enough fluffy, cake-like texture.

Don’t over mix

I have now kept in mind the other tip given by Coral Lee in this article in her article is not to add nuts and dried fruits to the carrot cake. I like the carrot cake with raisins and walnuts. However, I think the smaller the amount, the more. Too much mixing, the texture of the cake disappears.

For these carrot cake cupcakes, I skipped the raisins and only used 1/4 cup chopped walnuts. I think this amount is correct! Feel free to use chopped pecans instead of walnuts, or you can skip nuts altogether.

Mix brown sugar and sucrose

Brown sugar will increase the moisture of baked goods. I think it is very suitable for carrot cake, but I also like to use some cane sugar. Cane sugar helps (again) keep the cake light, while brown sugar makes the inside of the cake cute and moist.

People often ask me to reduce the sugar in the recipe. A small amount (about 1/4 cup) can be reduced, but sugar will increase the moisture of the baking. Therefore, if you overlook a large part, please be aware that your cake may be dry, dense, or both.

Keep the tradition

The carrot cake is really radiant. Therefore, it does not need to be changed too much. I use vegetarian cream cheese frosting and cake toppings to keep things traditional. There is nothing more classic.

Can carrot cake cupcakes be gluten-free?

Clearly. I have used gluten-free all-purpose flour to make my favorite carrot cake and these cupcakes (King Arthur Is my first choice), they work very well. You can definitely use your favorite AP, GF flour mixture to modify the recipe.

A vegan cupcake is hovered with a rich light cream cheese frosting.

Vegan Cream Cheese Frosting

The cream cheese frosting that decorates the carrot cake is my favorite cream-free frosting. I like it better than traditional butter frosting. Cream cheese gives it the right flavor, which can offset all the sweetness of butter and sugar.

I have tried several different vegan butter sticks and cream cheese for this frosting. My default settings are Earth Balance sticks and Tofutti cream cheese. They work well and are relatively cheap. (I like to use Tofutti in baking, just like mine Classic vegan cheesecake-And save more high-end, more expensive vegan cream cheese, used in toast or bagels. )

In other words, I also used Miyoko’s butter, Kite Hill Cream cheese and many other butter/cream cheese combinations on the carrot cake. I haven’t had any major failures. Use butter and cream cheese that you like and can use.

A vegan carrot cake cupcake is placed on a small ceramic white plate. There is a small spoon next to the cupcakes.

Preparing and storing vegetarian carrot cake cupcakes

Whenever i do Cup cake Or cake, I tend to work for two days. I make the cake part on the first day, cool it in the evening, and then icing/decorate the next day.

If you want to work all at once, then you certainly don’t have to spend two days eating these cupcakes. Just make sure to completely cool the carrot cake cupcake before frosting it. It takes at least two hours.

Buttercream frosting can be prepared the day before decoration. However, it needs to be refrigerated and will harden when cooled in the refrigerator. So if you make the frosting beforehand, make sure to warm it to room temperature and then re-sand it a bit to help make it fluffy again.

Decorated cupcakes can be stored in an airtight container in the refrigerator for up to three days. If you want to keep them longer, I suggest you freeze them-cakes, frosting, etc.!

Vegan cake for the win

If this recipe makes you craving for vegan cupcakes, you can explore more recipes below:

Three vegan cupcakes made with carrot and cream cheese frosting are neatly arranged in front of the white brick surface.
On a bright background, frosted vegan carrot cake cupcakes are lined up in a row.

Preparation time: 30 minute

Cooking time: 20 minute

Break time 2 pcs hour

total time: 2 pcs hour 50 minute

Yield: 10 Share

For cupcakes

  • 1 1/2 cup Unbleached all-purpose flour (180g)
  • 1 piece teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon Ground cardamom
  • 1/8 teaspoon Nutmeg powder
  • 1/2 teaspoon Cinnamon powder
  • 1/2 teaspoon Coarse salt
  • 1/3 cup Avocado oil (Or other neutral edible oils, such as safflower or grape seed)
  • 1/2 cup Lightly packed brown sugar (instead of coconut sugar) (110g)
  • 1/4 cup sucrose (50 grams)
  • 1 piece teaspoon Vanilla extract
  • 1/2 cup Applesauce (125g)
  • 1/4 cup Oat, soy, almond or cashew milk
  • 2 pcs Medium/large carrots, peeled and chopped, placed on the fine noodles of the box grater (1 filled cup, or 115 grams after preparation)
  • 1/4 cup Chopped walnuts (35g)

Buttercream Frosting

  • 1/4 cup Vegan Cream Cheese (60g; make sure the cream cheese is at room temperature)
  • 8 Tablespoon Vegan butter (112 grams or 1 stick; please make sure the butter is at room temperature)
  • 2 pcs cup Candy candies (227g)
  • 1/2 teaspoon White vinegar
  • Preheat the oven to 350°F, then spray or line the cake pan.

  • Combine the flour, baking powder, baking soda, cardamom, nutmeg, cinnamon powder and salt, and place them in a large mixing bowl.

  • In another mixing bowl, combine the oil, palm sugar and cane sugar, vanilla, applesauce and non-dairy milk. Stir these wet ingredients well, then add them to the dry ingredients. Fold the batter together with a spatula. When the batter is almost mixed together (you can sprinkle some flour at this time), add the chopped carrots and walnuts. Continue to fold the batter until it is combined, and then the carrots are evenly spread. Try not to over mix.

  • Use a muffin spoon or 1/3 cup measuring cup to transfer the batter to the cupcake liner or prepared pan. Bake for 20 to 25 minutes, or until the top of the cupcakes is dome-shaped and secure, and their sides begin to turn golden. Before frosting, let the cupcakes cool completely for about 2 hours.

  • To prepare the frosting, place the butter and cream cheese in a stand mixer equipped with a paddle attachment. Alternatively, you can use a hand blender to prepare the frosting. Mix on medium speed for 3 minutes, or until the butter and cream cheese are very fluffy. Stop the blender and add the sugar. Mix the icing sugar on low speed for 2 minutes. Then, pat at a medium speed for 2-3 minutes, or until the frosting is very, very fluffy. Beat in the white vinegar, then stop the blender.

  • Transfer the frosting to a piping bag, and then piping on the cake. You can also use small, offset shovel for hand decoration. Serve or store the cupcakes until you are ready to taste.

The vA vegetarian with frosting was bitten. It is placed on a fluted white ceramic plate with the spoon.

Although it has always been people’s favorite, carrot cake has a new meaning to me during the pandemic.I did it Instagram The story of the first spring locked in, hope it can comfort others like it comforts me.

When my mother celebrated her birthday Last May, She asked for carrot cake. I did it, and then walked it fifteen blocks to her apartment, worrying that I would keep it away. I handed it to her outside the building-we were still so cautious that we couldn’t see each other indoors at the time-and then sang her happy birthday and watched her enjoying Zoom that night.

Carrot cake is one of those recipes that give people a sense of familiarity and joy in an otherwise frightening, turbulent time. As a result, I gave it a special kind of love and affection. These vegan carrot cake cupcakes are my favorite way to taste these days. And I bet that they are easier to carry and pass to friends than huge layer cakes!

Enjoy, friends.

o





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