EGGLESS CARROT CUPCAKES RECIPES

Name: Eggless Carrot Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups (300 g) granulated sugar ((see notes)); 1 cup (240 ml) vegetable or canola oil; ¾ cup (180 ml) buttermilk; 1 teaspoon apple cider vinegar; 2 teaspoons pure vanilla extract; 2 cups (280 g) all-purpose flour; 3 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3 cups (390 g) shredded carrots ((5 - 6 medium carrots)); 1 cup (125 g) coarsely chopped pecans or walnuts ((optional - I used pecans - see notes)); 1/2 cup raisins ((optional - see notes)); 4 oz (112 g) cream cheese, (softened); ½ cup (60 g) confectioners' sugar, (sifted); Pinch of salt; 3 - 4 tablespoons milk

More about "eggless carrot cupcakes recipes"

EGGLESS CARROT CAKE - MOMMY'S HOME COOKING

Eggless Carrot Cake - Mommy's Home Cooking image

This Eggless Carrot Cake is incredibly moist and tender! It's filled with carrot goodness and has a delicious cinnamon-y taste, and as if that were not enough, it is topped with luscious cream cheese glaze! It comes together easily and is wonderful for breakfast, afternoon snack, or dessert.

Provided by Oriana Romero

Categories Dessert

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 20

Ingredients

1 ½ cups (300 g) granulated sugar ((see notes))
1 cup (240 ml) vegetable or canola oil
¾ cup (180 ml) buttermilk
1 teaspoon apple cider vinegar
2 teaspoons pure vanilla extract
2 cups (280 g) all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 cups (390 g) shredded carrots ((5 - 6 medium carrots))
1 cup (125 g) coarsely chopped pecans or walnuts ((optional - I used pecans - see notes))
1/2 cup raisins ((optional - see notes))
4 oz (112 g) cream cheese, (softened)
½ cup (60 g) confectioners' sugar, (sifted)
Pinch of salt
3 - 4 tablespoons milk

Steps:

Preheat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of a bundt pan, or a 13x9-inch rectangular pan, or two 8-inch or 9-inch rounds. Set aside.
In a large bowl, mix granulated sugar, oil, buttermilk, vinegar, and vanilla until well combined.
Add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; mix until just combined. Stir in carrots, nuts, and raisins (if using); mix to incorporate. Pour batter into pan(s).
Bake:

Nutrition Facts : Calories 339 kcal, CarbohydrateContent 55 g, ProteinContent 4 g, FatContent 11 g, SaturatedFatContent 4 g, CholesterolContent 12 mg, SodiumContent 161 mg, FiberContent 2 g, SugarContent 32 g, ServingSize 1 serving

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