Monday, 22 September 2008

Carrot Cupcakes with Vegan Cream Cheese Frosting

with chopped pecans and a raisin

just frosting....

Another great cupcake from 'vegan cupcakes take over the world'. This used to be my favorite cupcake and I really didn't think it could be made vegan but it works. The vegan cream cheese never interested me much on bagels as it's too sweet but it makes a spot on cream cheese frosting - I really couldn't tell this apart from the 'real' thing. I made a couple changes - the original recipe called for 1/4 cup chopped walnuts and 1/4 cup raisins in the cakes as well. While nuts and raisins go well with carrot cake I personally prefer mine plain so omitted them. This did reduce the bulk of my batter a bit so my cakes weren't as big as they could have been but not a big deal. I did however like their idea for frosting the cake with some chopped walnuts (I had pecans) and a little raisin on top. So I frosted half that way and half the regular piped way. I'm thinking the nutty version is best, but it's close...

No comments:

Post a Comment

Note: only a member of this blog may post a comment.