INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
CUPCAKES:
- 2 cups of flour (regular or gluten free)
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ cup vegetable oil
- 1 cup milk alternative
- 1 teaspoon vanilla
- 2 eggs or egg substitute
- 2 cups grated carrots
- 1 tablespoon orange zest
- ½cup butter alternative
- 1 container GO VEGGIE Vegan Classic Plain Cream Cheese
- 4 cups confectioners’ sugar
- 1 tablespoon milk alternative
- 1 teaspoon orange zest
INSTRUCTIONS
CUPCAKES:
- Pre-heat oven to 350 degrees and line a muffin pan with baking cups.
- Mix all dry ingredients together in one bowl and whisk all wet ingredients together in another bowl until frothy.
- Add the wet ingredients to the dry ingredients and stir until mixed, then fold in the grated carrots and orange zest.
- Pour the batter into the baking cups, filling them ¾ of the way full.
- Bake for 25 minutes or until the tooth pick inserted in the center comes out clean.
- Let the cupcakes cool completely.
- In large bowl, beat butter and cream cheese alternatives until light and fluffy.
- Slowly add confectioners’ sugar and milk. Beat on high until smooth. Continue to add confectioners’ sugar and/or milk until you have reached desired consistency.
- Spread the frosting onto the cooled cupcakes, top with a sprinkle of lemon zest, and enjoy.
- Recipe by: GO VEGGIE
NUTRITIONS INFORMATION
