Carrot Cake Cupcakes

So this weekend my friend Lisa and I were having lunch at a little place at the beach called Joseph's. While we were waiting for our food we spotted the dessert case. I was salivating over the carrot cake, when then I realized that it wasn't vegan so no matter how good it looked or sounded I was not about to order it. I am doing pretty good I am 14 weeks in and have lost about 30 pounds. The best part is I have sweets whenever I want the down side is that I have to make them myself because I have not found a vegan bakery in this city, yet. If you know of one speak up please.

On the way home from lunch we made a few stops. I know it is ocd to make 2 stops for 2 things but I think that the organic carrots at Fresh Market are the best, and the best price as well. Then we stopped at Publix for a jar of ready made frosting. Amazingly enough some of the Pillsbury frostings are "accidentally" vegan.

Once home we used the food processor to shred the carrots, I would go crazy if I had to do it by hand. Here is what you need:

2 cups unbleached flour
1 1/2 cup cane sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3 cups finely shredded carrots
1/2 cup canola oil
1/2 cup lite no sugar added applesauce
6 tsp egg replacer whisked with 8 tbs warm water or 4 eggs
1/2 cup chopped walnuts
1/2 cup raisins
1 container of Pillsbury cream cheese frosting
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Mix in carrots, applesauce, oil and egg replacer mixture or eggs. Beat with an electric mixer until well combined stir in nuts and raisins. Pour batter into the cupcake pans that have been lined with papers. Bake 25 minutes at 350 degrees or until toothpick entered in center of cupcake comes out clean. Frost the cupcakes once they have cooled. Makes about 15 cup cakes