Carrot Cake Cupcakes
 
 
Author:
Serves: 12
Ingredients
  • Cupcakes:
  • 2 large eggs
  • ¼ cup canola oil
  • ¼ cup Miyoko's vegan butter or Buttery Sticks, melted and cooled (or increase canola oil to ½ cup and omit vegan butter)
  • ¾ cup granulated sugar
  • ¼ cup packed dark or light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground allspice (optional)
  • ¼ teaspoon kosher salt
  • 1⅛ cups + 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups small hole grated carrots (not packed)
  • ½ cup golden raisins (soaked in hot water for 10 minutes, drained)
  • ⅓ cup sweetened coconut flakes
  • ¼ cup chopped and toasted pecans (to top frosting)
  • Cream Cheese Frosting:
  • 8 ounces cold Green Valley lactose free cream cheese
  • 1 cup powdered sugar (more if needed)
  • ½ teaspoon vanilla extract
  • 1 tablespoon cornstarch
Preparation
  1. Preheat oven to 350 degrees. Spray a 12-count muffin pan well with cooking spray (floured cooking spray works best) or coat with softened butter. You may also use cupcake liners.
  2. Whisk the eggs, canola oil and melted vegan butter, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, allspice (if using), and salt together in a large bowl.
  3. Add the flour, baking powder and baking soda. Stir until just combined.
  4. Fold in carrots, golden raisins, and coconut.
  5. Divide the batter evenly in the prepared muffin tin.
  6. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 20 minutes, then remove to a wire rack to cool completely.
  7. Meanwhile, prepare the frosting. If using Green Valley lactose free cream cheese, remove it to a medium bowl. If there is visible liquid in the bowl, drain cream cheese in a sieve for 15 minutes (in the refrigerator). This is an important step to ensure a good frosting consistancy or you risk having runny frosting that won't be spreadable. Whisk cream cheese, confectioner's sugar and vanilla extract in a medium bowl. Place cornstarch in a small plastic or metal strainer or sieve and sprinkle over the cream cheese mixture. Whisk again until ingredients are well combined. Place frosting in the refrigerator until ready to use (helps to firm it up).
  8. I don't have a piping kit so I used a Ziploc gallon freezer bag instead. Place bag in a 2-cup measuring cup with one of the corners centered in the middle of the cup. Fold top edges of the bag over the cup. Transfer frosting to the bag. Twist the bag to ensure the frosting is at the bottom. Snip off a tiny corner of the bag (start small, you can always cut off more). Pipe frosting on the cupcakes and smooth with a small angled icing spatula or short butter knife. Sprinkle chopped pecans over the top.
  9. The cupcakes can be frozen for a few weeks in a single layer in an airtight plastic container.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/02/08/carrot-cake-cupcakes/