Things You'll Need:
- 1/2 cup margarine, softened to room temperature
- 1/2 cup shortening or butter substitute, softened to room temperature
- 3 1/2 cups vegan powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 cup soy milk
-
Step 1
Preheat the oven to 325 degrees.
-
Step 2
Place the applesauce in a small mixing bowl and stir in the baking powder. Mix it thoroughly and set it aside.
-
Step 3
Combine the flour, sugar, baking soda, cinnamon, salt and nutmeg in a large mixing bowl and mix well. Add the crushed pineapple grated carrots, oil and applesauce mixture. Blend thoroughly.
-
Step 4
Spoon the batter into cupcake tins lined with paper muffin cups and bake the carrot cake muffins for 30 minutes.
-
Step 5
Remove the muffins from the oven and allow them to cool before frosting them with buttercream frosting. (See recipe below.)
-
Step 6
Frost the cupcakes generously with vegan buttercream frosting, and serve.
-
Step 1
Place the shortening and margarine or butter substitute in a bowl and let them warm to room temperature. Mix them together with a fork until they're completely blended.
-
Step 2
Add the vegan powdered sugar a little at a time until all of the powdered sugar is incorporated. Continue beating until the frosting is fluffy.
-
Step 3
Stir in the pure vanilla extract and the soy milk and whip it by hand for another 4 to 5 minutes.
-
Step 4
Frost the vegan carrot cake cupcakes, and store any remaining buttercream frosting in the refrigerator.
