rants & recipes

Cooked carrot mix:

• 1pound carrots
• 2 tbsp vegan margarine
• 1/2 cup water
• 1 cup soymilk
• 1/2 cup sugar

Dry Ingredients:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3 tsp ground cardamom

Wet Ingredients:

• 1 tsp vanilla
• 1-1/2 cups sugar
• 3/4 cup vegetable oil
• 1/2 cup soymilk ener-g eggs, see instructions
• 1 tbsp applesauce

Additional Ingredients:

• 1 cup raw, unsalted pistachios, chopped

Instructions:

1. Preheat oven to 350 degrees, line muffin pan (12) with liners.
2. Peel and finely grate carrots.
3. Sautee carrots in margarine for 3 minutes. Add water, cover and simmer for 3 minutes.
4. Remove lid, add soymilk and simmer 15 minutes, stirring occasionally.
5. Add 1/2 cup sugar, stir, simmer 5 more minutes.
6. Remove from heat and allow to cool to room temperature.
7. Prepare "eggs":
   mix a little less than 2 tbsp ener-g powder with 2-3 tbsp of water. whisk and let sit until thickened.
8. Combine dry ingredients - flour, baking powder, baking soda, salt, and cardamom.
9. Combine wet ingredients - vanilla, sugar, oil, soymilk, applesauce and "eggs".
10. Combine wet mix with cooked carrot mixture.
11. Combine wet and dry mixtures, fold in nuts.
12. Fill cupcake papers about 2/3"²s full and bake about 25 minutes or until toothpick comes out clean.
13. Cool and frost with Cardamom Pistachio Cream Cheeze Frosting.

Notes:

• This batter seemed a bit too wet but they rose nicely, didn't sink/fall while cooling and were incredibly moist and delicious!
• This made 12 cupcakes plus two "little cakes" - greased, 2-cup Pyrex bowls.
• adapted/veganized from this recipe.