Are you wondering if you stumbled on a gardening blog? Well, you haven’t, but I couldn’t resist tying my cupcakes in with Earth Day by potting them. I slipped them into little terra cotta pots and stuck carrot greens into the little cakes. It makes a wonderful presentation for both Easter and Earth Day, both of which are happening now. To serve them, just take them out of the pots, remove the greenery, and slather with frosting. Now, on to the recipe so we can get to eating these cute and tasty cakes.
Before I share the cupcake directions, I need to let you in on some of the changes that occurred before they could take shape. The original vegan recipe was for a cake, so I chose to go with regular whole wheat flour instead of whole wheat pastry flour. Pastry flour will give the delicate crumb you look for in a cake, but I wanted more hand-held sturdiness for cupcakes. I also scaled back on both the baking soda and baking powder because the smaller size didn’t need that much oomph, especially in high altitude baking.
Normally I add moisture at high altitude, but this cake had loads more moisture than the other carrot cake recipes that I found. I knew that it would be great at high altitude, which is what led me to base my cupcake creations on the original recipe. Also, many recipes used carrot juice, which can be a difficult to obtain, but this one used orange juice which is readily available. And, I’m not one who likes raisins in her carrot cake so instead I used raw walnuts and lightly toasted them to bring out their nutty flavor. The combination was a winner. My taster and I polished off three cupcakes before I even had a chance to make the frosting!
Carrot Cupcakes for Easter or Earth Day inspired by 24 Karrot Cake
1/2 cup raw walnuts, chopped
3/4 cup whole wheat flour
1.25 cups all purpose flour
1 tsp baking soda
1.5 tsp baking powder
1/4 tsp fine sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/4 cup canola oil
1 cup maple syrup
1/2 cup vanilla soymilk
2 tsp apple cider vinegar
2 TBS orange juice
1/2 tsp vanilla extract
2 cups peeled, shredded carrots, loosely packed (optional: save carrot greens for decoration)
Position a rack in the middle of the oven and preheat to 350 F. Lightly oil the top of a 12-muffin tin, then line with paper cups. Set aside. Spread the walnuts on a small baking sheet. When the oven is ready, lightly toast the walnuts until they become fragrant.
Meanwhile, sift together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger into a medium bowl. In a large bowl, whisk the oil, maple syrup, soymilk, apple cider vinegar, orange juice, and vanilla until well blended. Pour wet mixture into the dry and stir with a whisk until the batter is smooth. Stir grated carrots into the batter with a rubber spatula.
Divide the batter among the muffin cups. Bake for 23 to 25 minutes, until a toothpick inserted in the centers comes out clean. Cool the pan on a wire rack for 10 minutes. Gently run a thin knife between the cupcake tops and the pan. Remove cupcakes and cool completely. When cooled, drizzle with the frosting below.
Cream Cheese Frosting adapted from The Joy of Vegan Baking
8 oz vegan cream cheese, cold
2 tsp vanilla extract
1.25 cups powdered sugar
Combine all ingredients in a food processor until smooth and creamy. Keep chilled.
Until next time, happy baking!