I've never made carrot cake. Certainly never made Vegan Carrot Cake Cupcakes. But the VCTOTW recipe sounded so good, with all its raisins and walnuts and spices... I needed to give a go.So I had no idea how the batter should look. I expected a regular thick cake-like batter.
It was a bitch to get into the paper liners because it was so liquid-y. I feared I had missed an ingredient, or over beaten, or had committed some other 'cruel to cupcakes' crime.
But I soon learned what 26 minutes in a 350° oven can do!I also learned that grating carrots by hand may be a royal pain, but it is worth every minute! Oh scrumptious little carrot cupcakes! I had marzipan left over from last week's cupcake adventure (the green tea cupcake 'cherry blossoms') so I made little marzipan carrots. They may not be sculptures of great art - but you get the idea. Carrots.
I have nothing to say but "Bow Down Before the Vegan Cupcakes!"
The Vegan Cream Cheese Icing is absolutely perfect. I like carrot cake, I've never craved it or gone out of my way for it, but now I think carrot cake cupcakes are going to be regulars on my baking list.