Carrot Cake Muffins w/ Cream Cheese Goodness!

I found this recipe for a sugar-free carrot cake online and altered it just a tiny bit, mostly because I despise raisins! I also pulled the icing recipe from "The Garden of Vegan" and made several adjustments. The carrot cake muffins were deliriously moist and just the right amount of sweetness. I found it difficult to remove them from the liners until they had been refrigerated for at least a couple hours.

Carrot Cake
• 1/3 c. OJ
• 2 tbsp. canola oil
• 1 c. maple syrup
• 1/2 c. soymilk
• 2 tsp. apple cider vinegar
• 1 tsp. vanilla extract
• 1 c. packed grated carrots
• 1 c. whole wheat pastry flour
• 1 c. all-purpose flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 tbsp. chopped (into very tiny bits) walnuts


º Preheat oven 350
º Sift dry ingredients together in a bowl
º Mix wet ingredients together in a different bowl
º Pour bowl contents together until just mixed
º Spoon batter into cupcake liners
º Bake for 20-25 mins until toothpick or other sharp utensil comes out clean


Cream Cheese Icing
• 1 tbsp. earth balance
• 1/2 tub of plain tofutti cream cheese
• 1 c. powdered sugar
• 1 tsp. vanilla extract

º Add more powdered sugar to achieve desired consistency