Carrot Cupcakes and Cream Cheese Frosting



Everything that I've tried from Vegan Cupcakes Rule the World is amazing. Ironic, because one of the co-authors of that book also authored the book that I just posted about (the disaster casserole from hell).

This recipe is really good! The cupcakes are incredibly moist to the point of being almost soggy (the papers are kinda soaked). The frosting is great and made enough just for the one batch (unlike the cookies and cream frosting that made enough for 24 cupcakes). It requires an entire cup of finely grated carrots, which is great (I can try to delude myself into thinking that it's health food). I would try putting more spices in them next time, though. They have cinnamon and ginger in them, but I think - maybe I'm getting it mixed up with spice cake, but I thin kit would be better spiced up. Maybe nutmeg? Allspice? More cinnamon and ginger?

Or, as Davey insists, they're great the way that they are!