Vegan and packed with flavor. Purple Haze carrots are dark maroon in color and an extra sweet flavor. You will love them topped with some Vegan Vanilla ~ Orange frosting.
- ¼ cup orange juice
- 1 teaspoon orange rind, minced
- ⅓ cup dried pineapple, chopped – unsweetened, unfiltered
- ⅔ cup soy milk
- ⅓ cup honey
- ⅔ cup sugar, cane sugar
- ½ cup canola oil
- 1 teaspoon apple cider vinegar
- 1 cup purple haze carrots, grated
- 2 tablespoons purple haze carrots, grated – reserved
- ⅓ cup yellow raisins
- ½ cup walnuts
- 2 cups unbleached flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice
Vegan Vanilla~ Orange Frosting
- 4 ounces tofutti, better than cream cheese
- 2 tablespoons vegetable shortening, or marjorine
- ½ teaspoon vanilla
- 4 teaspoons fresh orange juice
- ½ cup confectioner’s sugar
Preheat oven to 350 degrees. Place paper liners in muffin tins.
Add the first eight ingredients into a large bowl. Stir well to incorporate all, and to soften the pineapple.
Lightly peel the Purple Haze carrots (also referred to maroon carrots.) Gently peeling will leave intact the purple color, as they
are orange in the center. Add the next 7 dry ingredients. Stir well, until just incorporated.
Spoon into muffin liners. I use an ice cream scoop – which portions the batter evenly.
Fill the cups 2/3 full, top with some reserved grated carrots. Bake 13 – 15 minutes, until the top feels firm,
the cupcakes will be golden.
Cool the cupcakes, pipe some Vegan Vanilla Orange Frosting on top.
Frosting Method :
Soften the Tofutti style cream cheese and the shortening.
Combine all ingredients in a medium bowl with a whisk until smooth.
Refrigerate at least one hour until firm.
Pipe on top of Purple Haze carrot cupcakes.
Try experimenting with other flours, especially if there are
allergy concerns. Can also experiment with different varieties of
paper liners and sizes. I like to use white fluted ” party cups ”
which are waxed lined.
Servings : 12