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Eggless Vegan Carrot Cake Cupcakes

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Ingredients

Adjust Servings:
1 1/2 teaspoons baking powder
1/2 cup unsweetened applesauce
2 1/2 cups flour
3/4 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup canola oil
2 cups carrots, grated

Nutritional information

105.2
Calories
22 g
Calories From Fat
2.5 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
183.9 mg
Sodium
19.6 g
Carbs
0.9 g
Dietary Fiber
8.8 g
Sugars
1.5 g
Protein
1167 g
Serving Size

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Eggless Vegan Carrot Cake Cupcakes

Features:
    Cuisine:

    can we substitute apple cider vinegar with lime juice and apple sauce with soy milk?

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Eggless Vegan Carrot Cake Cupcakes,This carrot cake tastes just like the real thing. Frosted with icing, you’d never know the difference.,can we substitute apple cider vinegar with lime juice and apple sauce with soy milk?,Add an extra 1/2 cup applesauce and 1 tsp apple cider vinegar for moisture.


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    Steps

    1
    Done

    In a Small Bowl Mix Baking Powder and Applesause Into a Foamy Mixture, Set Aside.

    2
    Done

    in a Large Bowl Mix Flour, Sugar, Baking Soda, Cinnamon, Nutmeg, and Salt.

    3
    Done

    Add Oil, Carrots, Pineapple (some of the Juice Might Help), and Applesauce Mixture.

    4
    Done

    Mix Well.

    5
    Done

    Add Flaked Coconut, Nuts, or Raisins If Desired.

    6
    Done

    Scoop Mixture Into 24 Cupcake Liners.

    7
    Done

    Bake at 325 Degrees Fahrenheit For 30 Minutes or Until Toothpick Comes Out Clean.

    8
    Done

    Once Cooled, Frost With Icing (powdered Sugar, 'fake' Butter, Vanilla, and Water).

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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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