Fresh carrots are best. Shred them yourself if you can
Kroger brand cream cheese is my favorite.
Place icing in the fridge or freezer so it can harden up.
2 c. all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 ½ tsp nutmeg
2 c. sugar
6 tbsp. JUST Egg or 6 tbsp aquafaba
½ c. melted earth balance
2 tsp vanilla
1 tbsp apple cider vinegar
2 ⅓ c. shredded carrots
12 oz vegan cream cheese
1 cup of walnuts (chopped)
1/2 -1 cup of powdered sugar
1 tsp vanilla or maple syrup
1 tbsp earth balance - room temperature
Preheat the oven to 350.
In a large mix bowl sift in flour, baking powder, baking soda, and salt.
Add remaining dry ingredients and mix thoroughly.
Whisk in JUST Egg, vanilla, apple cider vinegar, and non-dairy butter until ingredients are combined.
Stir in shredded carrots and set to the side for 10 minutes. The carrots will release water which will produce moisture for the batter.
Mix everything together once the batter is very moist. If the batter is still dry add a small amount of non-dairy milk to provide additional moisture.
Line cupcake pan with cupcake liners then spray with oil. Divide the mixture evenly between the liners.
Place in the oven to bake for 25 minutes or until the toothpick comes out clean.
Allow the cakes to cool completely. You can place them in the fridge after ten minutes to speed up the process.
While the cupcakes are cooling begin working on the icing. Add the vegan cream cheese, powdered sugar, vanilla. and butter to a mixing bowl.
Mix on low speed with a mixer for two minutes or until icing reaches smooth fluffy consistency. If your frosting is too thin then add more powdered sugar, if it is too thick add melted butter to thin out or a few tablespoons of milk.
In a food processor pulse walnuts until they reach a crushed walnut consistency.
Add frosting to the cupcakes followed by the crushed walnuts.