In my search for a fall treat for an upcoming event, I easily remembered a treat I made a while back. It’s a crowd pleaser, and trust me – no one will know it’s vegan unless you tell them!
From Colleen Patrick-Goudreau’s, Joy of Vegan Baking, I used her carrot cake recipe and formed cupcakes rather than baking a solid cake.
4 1/2 tsp Ener-G Egg Replacer
6 Tbsp water
2/3 c canola oil
1 1/2 c finely grated peeled carrots
1 c chopped walnuts
1 c raisins
1 1/3 c all purpose flour
1 c granulated sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
Optional: Cream Cheese Frosting
Preheat oven to 350 degrees. Lightly grease muffin tins or make parchment baking tulips for extra pizazz!
In food processor or blender, whip together the egg replacer and water until thick and creamy. Add the oil and blend until combined. Transfer this mixture to a large bowl and add carrots, walnuts, and raisins. Stir to combine.
In a separate bowl, thoroughly combine the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the wet mixture to this dry mixture, and stir with rubber spatula until thoroughly combined, but do not overmix.
Scrape the batter into the muffin tins, each 2/3 full. Bake until a toothpick inserted into the center comes out clean (about 25-30 minutes). Let cool in pan for 15 minutes, then move to wire rack to cool. Once cool, frost with Cream Cheese Frosting.