Lazy Sunday Carrot 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
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