Friday, July 10, 2009


I combined and altered Mom's carrot cake recipe and a recipe my mother-in-law uses. These aren't terribly sweet (maybe more like muffins if you're used to really sweet stuff), but we enjoyed them. This recipe makes 15 cupcakes.

I like cream cheese frosting on these, but Oklahoma does not know about vegan cream cheese. So I made up a lemon glaze instead. It turned out great, I think.

1/2 c. applesauce
1 c. vanilla soymilk
1/2 c. sucanot + 1 smidgen stevia (or 3/4 c. sucanot or other sweetener)
1/2 t. vanilla
1 1/2 T. egg replacer
2 c. whole wheat flour
2 t. baking powder
1 t. soda
1/4 t. salt
1 t. cinnamon
1 pinch nutmeg
1 pinch cloves
1 pinch ginger
1 pinch allspice
4 carrots (1 c. processed and smashed down)
1/2 c. raisins

• Mix wet ingredients.

• Add dry ingredients and combine.

• Process raisins in food processor.

• Peel and cut carrots into chunks. Add to food processor and process with raisins until desired size/consistency.

• Add carrots and raisins to batter and mix well.

• Spoon batter into muffin tins. (I used a heaping 1/4 cup).

• Bake at 350 for 20 minutes.


1 c. white beans, drained and rinsed
3/4 to 1 c. evaporated can juice
2 T. vanilla soymilk
1 T. lemon juice
1 t. lemon zest
1/2 t. vanilla

• Blend until very smooth.

• Chill before spreading on cupcakes.

*I also think this would make a great maple glaze (mostly because of the color); just use maple flavoring instead of lemon.


Marian said...

these look so good! i'm going to try them this week. thanks, bek!

Betsy and John said...

These are delicious - not too sweet. I didn't have the sugar or egg substitutes, but still felt they were healthier than my oil laden carrot cake with cream cheese frosting. We liked the raisins chopped with the carrots and nuts. The lemon glaze was tasty too.
Thanks. Betsy

Sheree' said...

Hi, I just found your blog. How fun a family affair! This looks like a yummy recipe. :o)

Rebekah said...

ok. apologies to anyone who has tried this "fabulous" glaze. I forgot to put the sugar in the recipe, and now i can't remember for the life of me if i used stevia or ev. cane juice, or what. so, i'm going to have to try again and figure out what i did. or, someone else can and let us know how much sweetener it needs. i just can't imagine that it tastes very good with just beans and lemon.

Rebekah said...

ok, the glaze recipe is now fixed . . . 1 to 1 1/4 c. evaporated cane juice does the trick.