Vegan Carrot Cupcakes adapted from fatfreevegan.com "carrot spice muffins"

DRY INGREDIENTS

1 2/3 Cups whole wheat pastry flour (I used Bob Mill's organic)

2  tablespoons cornmeal

1/4 Cup natural cane sugar

1 tbsp ground flaxseed

1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt

WET INGREDIENTS

1/4 Cup agave nectar

1 1/2 tablespoons vegetable oil

1/3 Cup apple sauce

1/2 Cup rice milk

1 teaspoon vanilla extract

1 1/2 Cups grated carrot

1/4 Cup raisins (optional; currants or dried cranberries would also be good)

ICING

3 tbsp earth balance butter

1/2 a container Toffuti brand cream cheese

2-3 tablespoons organic powdered sugar

1/2 tsp cinnamon

1/4 tsp vanilla

1 small pinch of salt (to taste)

Preheat oven to 400 degrees.  Spray a muffin pan with non-stick spray.  

Combine dry ingredients in a large bowl.  Combine wet ingredients in a separate, smaller bowl. Add Wet ingredients to the large bowl.  Mix just to combine (do not over mix).  Add grated carrots and raisins (if using).

Spoon mixture into muffin cups. 

Bake for 15-20 minutes or until it passes the toothpick test.

(I made 10 muffins, but if you don't mind cupcakes with flat tops you could stretch this to make 12.)

While muffins are cooking, whisk together the butter and cream cheese lightly, just to combine.  Add in the rest of the ingredients and whisk until smooth.  

Calories: 151 each without icing (if you make 10 cupcakes)

Hope you like them!  Go to my page to see a photo :)