Baking, Food

Carrot Cake Cupcakes

January 18, 2012

I think I finally found a good replacement carrot cake recipe! This one is from The Joy of Vegan Baking. It is supposed to be a 9 inch cake, but I decided cupcakes were easier to handle in the office. Plus, you get a ton more frosting when getting a cupcake! This one has nuts and raisins in it, and no orange juice or pineapple. The real reason I made this cake is that I was getting a pretty heavy surplus of carrots from my CSA each week. That’s the excuse and I’m sticking to it. A pretty basic but heavy on the carrots recipe (that’s a good thing) that makes a nice cake and was topped with cream cheeze frosting. 50/50 ratio baby. That’s how I roll! With a tummy ache of course ;)

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3 Comments

  • Reply Lisa Fine January 18, 2012 at 5:19 PM

    Yum! Those look delicious, and the photos are beautiful.

    Carrot cake is one of my favorite sweets, but sadly, I never seem to make it. Such a good use for lots of CSA carrots, though! If you have more carrots, you should try this recipe:
    http://lisasfoods.com/2010/11/29/start-a-weekly-soup-night/ (And it’s vegan!) :)

    • Reply Shannon January 18, 2012 at 5:21 PM

      Oh, I do! That looks like a great comfort food. Thanks!

  • Reply Sarah January 18, 2012 at 7:55 PM

    I love carrot cake, will have to get this cookbook

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