Carrot Cake Cupcakes

These joyful morsels are packed with carrots, raisins and nuts. They are dense, moist and oh-so-delicious!

Here’s what you need:

• 2/3 cup whole wheat pastry flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup Sucanat
• 1/3 cup canola oil
• 1/3 cup plain soy yogurt
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup walnuts, chopped; 2 Tbl reserved for decorating
• 1/2 cup golden raisins; 12 reserved for decorating

For the cream cheese frosting:

• 1/4 cup nonhydrogenated margarine, softened (EarthBalance)
• 1/4 cup vegan cream cheese, softened
• 2 cups powdered evaporated cane sugar
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Line muffin tin with 12 cupcake liners.
2. In a medium bowl combine the sucanat, oil, yogurt and vanilla. Add the flour, baking soda, baking powder, salt, and spices, mix until well combined.
3. Add the carrots, walnuts and raisins.
4. Spray each cupcake liner with nonstick spray. Fill 2/3 full then bake for 25 minutes.
5. For the frosting: Cream the margarine and cream cheese, add the sugar in small batches. Once creamy, add the vanilla.
6. Once the cupcakes are fully cooled, frost and decorate with reserved walnuts and raisins.

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