Photo by Tavallai on Flickr.
It may surprise the average reader of this blog whose seen me eat my way through a prime rib, half a chicken and more chinese food than you can shake a stick at, that I am on Weight Watchers.
It’s true. One night a week I splurge and the rest of the time I’m trying to eat healthy. So far it’s worked out, but now it’s time to share one of my favorite healthy treats: Vegan Carrot Cupcakes.
I made these for a book club where a couple of the members were vegan. I loved them so much, that I don’t see any reason to prefer “regular” cupcakes over them. Seriously, you’d never know they’re vegan.
This recipe is largely inspired by the carrot cake recipe in Vegan Cupcakes, a really fabulous cookbook for cupcake lovers of all varieties (vegan or not).
Vegan Carrot Cupcakes with Walnuts and Cream Cheese Frosting
(Points Plus = 7 Points)
2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2/3 cup sugar
1/3 cup veggie oil or light olive oil
1/3 cup vanilla soy yogurt
1 teaspoon vanilla
1 ¼ cups grated carrots
1/4 cup chopped walnuts
1/4 cup raisins
Preheat the oven to 350F.
Mix the sugar, oil, yogurt, vanilla and carrots in a medium bowl. Next, mix in each of your dry ingredients to the wet (flour, baking soda, baking powder, salt, cinammon and ginger).
Line your cupcake tin with 12 cupcake liners and spray it with veggie spray. Pour in your batter and pop in the center of your oven for 20 – 25 minutes.
Note: I’ve often read that you should sift the dry together separately and then add it to the wet in batches. I call fooey. This recipe is fantastic however you want to mix your ingredients. Just make sure everything is incorporated and not overmixed.
Orange Infused “Cream Cheese” Frosting
1/4 cup earth balance, room temp
1/4 cup vegan cream cheese, room temp
1/2 teaspoon vanilla
1 cup powdered sugar
zest of one orange
pinch of salt
With a hand mixer, mix together the earth balance, vegan cream cheese and vanilla. Once well mixed, add in your powdered sugar, zest and salt. Mix on low, unless you want powdered sugar to go flying. Once it’s well incorporated, dollop on top of your cupcakes and eat!
Enjoy these cupcakes and indulge without feeling guilty.