Thanks to Sibby for the starting point for these delicious, low-sugar cupcakes. They don’t need any frosting, but won’t complain if you must go there – (especially if you’re not officially vegan and can spread on a little whipped cream cheese!) I like to conserve on the oven time, so since I don’t have a 16 cup muffin pan, I bake 8 cupcakes and 1 loaf pan at the same time — I just leave the loaf pan in the oven for longer. (Try to save the cupcake ones for the kids though — they make great lunchbox snacks.)
Chocolate Carrot Cake Cupcakes
makes one 8×4 inch loaf pan and 8 cupcakes; or 16 cupcakes if you don’t want a loaf
makes one 8×4 inch loaf pan and 8 cupcakes; or 16 cupcakes if you don’t want a loaf
1 cup organic, silken tofu (I like Nasoya brand)
1 cup organic maple syrup (grade B is fine…and cheaper)
1/2 cup organic sunflower oil
1/2 cup organic unsweetened applesauce or 1 very ripe banana
1/2 cup organic unsweetened cocoa powder (I like Navitas Naturals)
2 cups grated organic carrots (about 4 – 5 large carrots)
2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1. Preheat oven to 350 degrees F. Line muffin cups with cupcake papers, grease loaf pan with coconut oil.
2. In the workbowl of a food processor, whirr to combine the tofu, maple syrup, sunflower oil, applesauce or banana and cocoa powder. Scrape down the sides of the bowl with a spatula then add the grated carrots and pulse to combine (pulse, don’t whirr, as you don’t want to purée the carrots). Add flour, baking soda and salt and pulse to combine.
3. Portion batter into pans and bake: 20 minutes for cupcakes, 35-40 minutes for a loaf pan.
Amy’s Kitchen Coach Tips
- I came up with the banana substitute tonight when I didn’t have any applesauce in the house. It worked out well for sweetness and texture, but the banana flavor somewhat overpowers the carrot flavor, so the result is quite different. Go for the applesauce if this is your first time.
- While I’m on bananas, I highly recommend keeping the ripe ones ready to go by freezing them. When your bananas are a bit past their eating prime (and banana bread or banana pancakes aren’t on the horizon), peel and wrap them individually in plastic wrap for the freezer. Take them out and use for baking emergencies or in a smoothie.
- If you ever pass by the Philo Apple Farm, pick up a bottle of their apple cider syrup. It is delicious on apple pancakes, ice cream or even in the braising liquid for pot roast or a pork shoulder…just about anything. I used 1/2 cup cider syrup and 1/2 cup maple syrup in one tasty batch of these cupcakes.
