Ingredientes para Eggless Vegan Carrot Cake Cupcakes
- 2 teaspoons baking powder
- Unsweetened Applesauce
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Canola Oil
- 2 cups grated carrots
- Crushed Pineapple
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Como fazer Eggless Vegan Carrot Cake Cupcakes
- Preheat oven to 325°F (160°C). Line a muffin tin with 24 cupcake liners.
- In a small bowl, whisk together 2 teaspoons baking powder and 1/2 cup unsweetened applesauce until light and foamy. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Add 1/2 cup vegetable oil, 2 cups grated carrots, 1 cup crushed pineapple (drained), and the applesauce mixture to the dry ingredients.
- Mix until just combined. Do not overmix.
- Stir in 1/2 cup flaked coconut, 1/2 cup chopped walnuts or pecans (optional), and 1/2 cup raisins (optional).
- Fill each cupcake liner about 2/3 full.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite vegan icing.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
35g
Fat
1g
Carbs
6g