Dressing up Vegan Mini Carrot Cakes is as simple as adding a dollop of buttercream frosting and some decorations. Soon you can have an entire patch of carrots growing.
1. For Cake: Follow directions for Vegan Mini Carrot Cakes:
2. For Buttercream Frosting
1/4 cup of softened butter (Earth Balance can be used if you want a vegan frosting)
2 cups of powdered sugar
2 Tbsp of Milk (I used unsweetened almond milk)
1 tsp pure vanilla
Mix until smooth and creamy. Place a small dollop of frosting on cupcake – I used a pastry bag and decorator tip. Use sugar sprinkles and any other decorations you like. There will be extra frosting but it will keep in refrigerator in a sealed container for up to 2 weeks. So the next time you want to whip this babies up – the frosting part will already be done.
Note: I found these cute carrots at my local cake decorating store.
Serving – 7-9 cupcakes
Hi Hallock,
I wonder why I could never succeed making this Fancy Vegan Mini Carrot Cakes
How did you do it? I’ll try again for sure and this time I’ll refer to your recipe as my guide 🙂
Thanks also for the tempting food photos. It looks like they were made by professional. Have you ever heard about food photography site called http://www.foodporn.net ?
Your pics should be on the Food Porn home page, that’s for sure!
Hillary,
Thank you for your kind words and the link – it actually gives me a lot of encouragement in regards to my pictures because they are snapped with my iPhone and then perhaps enhanced with instagram.
Please let me know when you give these cupcakes a go and if you run into any problems. I have tried them several ways and have found that using freshly grated carrots rather than ones pregrated from the grocery stores make a huge difference. There is more moisture in the freshly grated. I also tried to use canola oil once – yuk! The coconut oil makes these cupcakes.
Best wishes and happy cooking.
Debbie