Delightful vegan carrot cupcakes made with applesauce, flour, sugar, canola oil, carrots and pineapple – a perfect egg-free, nut-free and lactose-free snack or dessert!
Special diets: Vegetarian | vegan | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens: gluten |
⏱ 41 mins – easy
🍽 12 servings – 211 kcal per serving
|
Serving
89g |
Fat
4g |
Sat. fat
0g |
Sodium
273mg |
|
Carbs
39g |
Fibers
1g |
Sugars
17g |
Proteins
3g |
INGREDIENTS
- ¼ tsp salt
- 1½ tsp baking powder
- ½ cup applesauce
- 2½ cup all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ cup canola oil
- ½ tsp ground nutmeg
- 2 cups carrots
- 1 cup pineapple
- 2 tbsp raisins
TOOLS
- 1 knife
- 2 bowls
- 1 spoon
- 1 oven
- 1 cupcake liners
- 1 whisk
- 1 grater
STEPS
Peel and chop pineapple.
Grate carrots with a grater.
Combine baking powder and applesauce in a bowl with a whisk to get an applesauce mixture.
Put all-purpose flour, granulated sugar, baking soda, ground cinnamon, and a quarter tsp of salt in a bowl. Mix the ingredients together with a spoon. Stir in raisins, canola oil, pineapple, carrots, and the applesauce mixture to get a batter.
Fill cupcake liners with the batter 2/3 full.
Preheat the oven to 325°F for 12-15 minutes.
Put cupcake liners in the oven and bake for 30 minutes.
Turn off the heat and take the carrot cupcakes out of the oven.
It’s ready to be served !
