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⅔ cup all purpose flour (90g)

¾ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

⅔ cup sugar (150g)

⅓ cup vegetable oil (70g)

⅓ cup soy yogurt (plain or vanilla) (80g)

1 teaspoon vanilla

1 cup finely grated carrots (115g)

¼ cup chopped walnuts or pecans (35g)

¼ cup raisins (optional)

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For decorating

⅓ cup chopped walnuts or pecans

1 recipe Vegan Cream Cheese Frosting (from same book, Vegan Cupcakes Take Over the World, Moskowitz and Romero)

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Vegan Cream Cheese Frosting

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¼ cup non hydrogenated margarine or vegan butter, softened (55g)

¼ cup vegan cream cheese, softened (55g)

½ to ¾ cup confectioners’ sugar

1 teaspoon vanilla extract

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Directions for cream cheese frosting:

Cream together margarine or vegan butter and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners sugar in ½ cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.

For the cake/cupcakes:

1. Preheat oven to 350°F. Line muffin tin with 12 cupcake liners. Or grease and line and spray a 7 inch round cake pan.

2. In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrots, walnuts or pecans, and raisins.

3. Spray the cupcake liners with non-stick baking spray. Fill the liners two-thirds full. Or if using 7-inch pan, pour all batter into pan. For cupcakes, Bake for 26 to 28 minutes, until a toothpick inserted through the center of one comes out clean. For one round cake, bake 36-38 minutes or until toothpicks inserted comes out clean.

4. Once fully cooled, top generously with cream cheese frosting. Place chopped walnuts or pecans on a plate, then roll the edges of the cupcake in the chopped nuts. If serving immediately, sprinkle finely grated carrot in the center.