Vegan Carrot Cupcakes (or Cake)

Have you ever ordered something soy only to find out that it was meat? Or like myself, ordered a Jerk Chicken Patty (because you don’t eat red meat) and realized that you were served a Beef...COW patty after biting into it? It’s not the greatest feeling to accidentally ingest something that you make a point not to.

So you can imagine the jolt of horror mingled with embarrassment when this sweet girl from my church came running over, with my half eaten carrot cupcake in her hand (and one already in her belly), exclaiming how great they were. She asked if I was a vegan and if I always baked vegan desserts. So I told her I wasn’t and I just loved making vegan sweets, but that the carrot cupcake she had in her hand was not vegan…her face dropped and I could immediately empathize. She was sooo gracious about it that her attitude, mixed with my desire to atone compelled me to go and make some Vegan Carrot Cupcakes specially for her.

Ingredients

2 cups stevia (half stevia-half turbinado [brown] sugar OR all turbinado sugar)

½ cup and ¼ cup Organic Unsweetened Applesauce & ½ cup and ¼ cup pumpkin

1 teaspoon vanilla extract

2 cups whole wheat flour or half spelt flour half whole wheat flour

1 ½  teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons Milled Flax Seed and 9 tablespoons water (1 egg= 1 tbsp milled flax seed +3 tbsp water)

1/4 cup + 2 tbsp Unsweetened Almond Milk

2 cups finely shredded carrots

1 tsp orange zest

1 can (8 ounces) crushed pineapple, drained

Raisins (optional)

1 cup chopped pecans, divided (optional)

Directions:

In a bowl, beat sugar, pumpkin-applesauce mixture, and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with flax. Then stir in Almond Milk. Mix well. Stir in carrots, orange zest, pineapple and optional 1/2 cup pecans and raisins to taste (I definitely prefer this with raisins ❤ uhhh). Pour into a greased muffin pan or with liners. Bake at 350° for about 30-35 minutes or until a toothpick inserted near the center comes out clean. Ovens can vary, so keep an eye on them.

So I brought two Vegan Carrot Cupcakes topped with my Cashew Cream Cheese Frosting with me to church the next Sunday. On top of her overwhelming gratitude, she absolutely SHOWERED me with encouragement and advice.

Soooo fortunately this vegan-non vegan mishap turned out for both of our good.

“So I had the pleasure of having the lovely T’Nisha make me some yummy vegan carrot cake muffins with cashew cream cheese and oh my gosh, I’m so addicted!! These are the best carrot cake muffins I have ever tasted!! Thank you so much again T’Nisha! You are so awesome!! And I’m going to be praying for the success of your future endeavors *wink* :) !!” ~ Isn’t she awesome!

:)My Vegan Carrot Cake Cupcakes

She’ll definitely be getting lots of treats from me 😀

Any foods or food groups that you’ve completely eliminated from your diet? Why?