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Mini Eggless Carrot Cakes

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Adapted from carrot cake cupcakes in Vegan Cupcakes Take over the World by Isa Chandra Moskowitz and Terry Hope Romero.


  • 2/3 cup white flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2/3 cup fruit sugar
  • a few drops of liquid stevia (optional)
  • 1/3 cup vegetable oil
  • 1/3 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup grated carrot
  • 1/4 cup raisins


Preheat the oven to 350°F/180°C. Grease your baking dishes. I used a mini cake pan.

Mix together the sugar, oil, yogurt, vanilla and stevia. Sift together the dry ingredients and mix them in. Fold in the grated carrot and the raisins.

Fill the pans 2/3 full and bake for about 30 minutes, until a toothpick inserted through the center comes out clean. Allow to cool in the pan for at least 20 minutes before unmolding.


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