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Lazy Sunday Carrot Cupcakes

Lazy Sunday Carrot Cupcakes

Servings: 12
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Servings 12 cupcakes

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

FROSTING:

  • ½ cup 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.

FROSTING:

  • 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