Vegan Carrot Cupcakes

with Chai spiced Cream cheese frosting!

Now this one is a Thanksgiving special! With some sweet textures and spicy notes who wouldn't love these cute Carrot cake cupcakes. I find cupcakes not only too easy to make but they are also like little bites of cake, as we all know even when we would like to eat an entire cake, it isn't quite feasible. Not that it has stopped me anytime 😜What do you prefer- cakes or cupcakes?

For this one, vegan cream cheese and vegan butter is required. Never did I imagine myself hunting for one, but I did find couple of options in both Coles and Woolworths. You can opt for one that suits you ingredient and budget wise- there is one for everyone.

And for the Chai tea, there are couple of options available in supermarket or you can even use Chai powder directly, Personally, I like the Vanilla Chai powder from Arkadia.

Depending on your taste, you can chose to go light on the spice levels, but I very much think the mix of sweet and spice is just really really nice😊 Have you ever made any desserts with such a combo? I would love to hear what kind of cupcakes you like to make. or which ones are a hit in your household. If you like such sweet spicy desserts, I am sure you will like Chai Latte cupcakes and Rose Ice cream with Cardamom syrup.

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Ingredients

Vegan Carrot cake cupcakes with Chai spiced cream cheese frosting

2 ½ Cup Shredded Carrots,

2 Cups All Purpose flour

2 tsp Baking powder

½ tsp Baking soda

½ Cup Brown Sugar

½ Cup granulated Sugar

2 tsp Ground Cinnamon

1 tsp Ground Ginger

1 tsp Ground Nutmeg

1 Cup Plant based milk

½ Cup Vegetable oil

1 tsp Salt

1 Chai tea bag

1 tsp ground Cardamon

1 tsp ground Cinnamon

½ Cup Vegan Cream cheese

½ Cup Vegan butter

1 ½ Cup Icing Sugar

2 tbsp Plant based milk

1 tbsp Water

1 tsp Vanilla

Directions

Vegan Carrot cake cupcakes

1. Preheat the oven to 180C (356F) or 160C (320F) for a fan forced oven. Line the Cupcake pan with liners.

2. Mix the flour, baking soda, baking powder, salt , sugar and the spices into a mixer bowl. Mix them at a low speed until well combined.

3. Mix oil and milk in a small bowl. Add this mixture to the dry mixture in the mixer bowl.

4. Continue to mix on medium speed. Mix for 2-3 minutes.

5. Add in the shredded carrots, and mix further for 2-3 minutes.

6. Divide the batter equally into the Cupcake pan. Fill till ¾ of the liner.

7. Bake for 20-22 mins or until the inserted toothpick comes out clean from the centre of the cupcakes.

8. Allow the cupcakes to be cooled completely before frosting them.

Chai spiced cream cheese frosting

1. Brew the Chai tea bag in boiling Water and milk.

2. In a stand mixer, mix the butter and cream cheese at medium speed.

3. Add in icing sugar, and continue to mix.

4. While the mixer is on, add in the spices, vanilla and brewed Chai tea milk-water combo.

5. Mix until creamy and fluffy.

6. Fill the piping bag with this frosting.

7. Use 6B tip at the end of your piping bag and pipe in the center of the cupcake in one press. Dust the Cupcake with Cinnamon powder, and place small walnut on top.

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