Birthday Cupcakes for Veggie Face

4 Jul

Well folks,
Today is the birthday of my lovely vegan friend Zehra. She may be vegan, but she is a foodie to the core. This is why I rather fancy her. Also because of her ravishing good looks and charm…but that’s another story. How to make her happy on her birthday? Cupcakes. Veggie Face-friendly cupcakes.

This recipe for vegan carrot cake came about when I was at work and the need to make a carrot cake was thrust upon me last minute. I had little time and little patience for cake making. This recipe was perfect. No eggs. No butter. No problem! I conveniently hid the truth behind the ingredients of this cake until my chef had tasted and approved. Surprise! Vegan!

Moist. Fluffy. Delicious!

I used colourful carrots but only because I was feeling fancy at the grocery store. Orange carrots are perfectly acceptable.

The method is horrifyingly simple.
Mix carrots, sugar and oil.
Mix dry ingredients, stir the two together, and add the orange juice.

This makes 24 mini cupcakes, or 12 regular sized cupcakes; I made minis, but I’ve made them both ways…
Photo by Cait

Once they’re baked, you can ice them however you like. Zehra makes an exception for dairy..thank goodness…so I made a ginger cream cheese icing, with fresh grated ginger as well as candied ginger on top. You can even try toasted coconut instead. I’ve done this. It’s incredible.

Photo by Cait

Do YOU have a vegan friend? Make them! What if you don’t? Well, maybe these will help you find one. Or….substitute butter for the oil and consequently feel totally badass. Either way…enjoy!
1-1/2 Cups shredded carrots
1/2 cup plus 2 tbsp brown sugar
1 cup flour
1/4 tsp of salt
1 tsp of baking powder
1/4 tsp of baking soda
1 tsp of cinnamon
1/4 cup of orange juice
6 tbsp of oil (I used can use walnut canola, or anything really)
1 cup of chopped pecans (optional)
1/2 cup cream cheese or other kind of soy cream cheese
1-1/2 cups icing sugar
1 tsp vanilla
1/8 cup grated ginger
Do not use a hand mixer for this recipe, use a spoon. Easy.
Mix all the dry ingredients together, then mix in the carrots, sugar and the oil to the dry ingredients.
Add the orange juice and mix it all together. Fold in the nuts then scoop into muffin tin
Bake for 10-15 minutes or until knife/toothpick comes out clean when inserted in the center.
Let cool completely.
Beat cream cheese until fluffy.
Beat in powdered sugar, ginger and vanilla together with hand mixer

2 Responses to “Birthday Cupcakes for Veggie Face”

  1. Linda Stewart July 11, 2011 at 10:43 am #

    Hi. The carrot cake sounds amazing, but I am alergic to orange juice. Can you suggest an alternative?


    • Fabi July 11, 2011 at 1:55 pm #

      Hi! I would suggest pineapple juice as a substitute, and I’ll bet anything it’ll taste great.

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