Becky's Carrot Cake Cupcakes!

Delicious

When I tell you this is the best carrot cake, you need to believe me. They have won over non vegans and even carrot cake haters alike. They hold a special place in my heart because my friend Becky took the time to make up the recipe so I would have a yummy snack at a morning meeting one day! She adapted it from Joy of Cooking and with the addition of bananas it is the moistest most delicious cake I've had since becoming vegan. I added "Cream Cheese" frosting when I made these for Becky's Birthday which was yummy!
Carrot Cake
2 ripe medium bananas
2/3 cup vegetable oil (you can do apple sauce in stead or 1/2 and 1/2)
1 cup sugar
1-1/3 cup all purpose flour (I used whole wheat for the 1/3 cup)
1 and 1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp each ground cloves, nutmeg, allspice, and salt (I didn't have cloves)
1 and 1/2- 2 cups shredded carrots

preheat to 350 line muffins tins with baking cups and lightly spray. Combine bananas and oil in bowl or stand mixer with whisk attachment. Add sugar. Sift in dry ingredients and combine. Fold in carrots. Fill muffin 2/3 full and bake 20-25 min (mine were 20) Let cool before frosting. Mine were fine over night.
Cream Cheese Frosting
8 oz vegan cream cheese
3/4 confectioners sugar
2 TBS smart balance or other vegan butter
2 TBS soy milk

Combine on stand mixer. Yum! This made enough frosting or twice the cupcakes so I would cut it in half next time.