Bake These Vegan Carrot Cake Cupcakes and Your Kitchen Will Smell Like Fall

Bake These Vegan Carrot Cake Cupcakes and Your Kitchen Will Smell Like Fall

Bake These Vegan Carrot Cake Cupcakes and Your Kitchen Will Smell Like Fall


2 hours 25 minutes

Details
  • Servings:   12
  • Calories:   772
  • Diet:   Low-Fat, Low-Sodium
  • Meal:   snack, lunch, dinner
  • Dish:   desserts
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Cuisine
  • american
Ingredients
  • 1/3 cup (about 1 3/4 ounces) flax meal
  • 1/2 cup hot water (about 115°F)
  • 3/4 cup packed light brown sugar
  • 3/4 cups granulated sugar
  • 1/4 cup (2 3/8 ounces) unsweetened applesauce
  • 2 1/2 cups (about 10 7/8 ounces) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 3 cups (12 ounces) finely grated carrots (from 1 [1-pound] package fresh peeled carrots)
  • 3/4 cup aquafaba
  • 1 3/4 cups granulated sugar
  • 3/4 teaspoon cream of tartar
  • 1/8 teaspoon xanthan gum
  • 2 cups vegan butter , softened (about 1 pound)
  • 3/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
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