Name: Vegan Carrot Cupcakes with "Cream Cheese" Frosting
Prep time: 20 min
Cook time: 26 min
Total time: 46 min
Yield: 12 cupcakes
Ingredients: For the carrot cupcakes:; 2/3 rd cup all-purpose flour; 3/4 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp ground cinnamon; 1 tsp grated fresh ginger; 2/3 cup turbinado sugar ((can use regular)); 1/3 cup canola or other flavorless vegetable oil; 1/3 cup plain soy yogurt; 1 tsp vanilla extract; 1 cup carrots (, finely grated); 1/3 cup walnuts (, lightly roasted then chopped); 1/3 cup raisins; A pinch of salt; For the frosting:; 1/2 cup walnuts (, lightly toasted then chopped); 1/4 cup vegan "cream cheese" ((I used Tofutti's Better Than Cream Cheese)); 2 tbsp transfat-free shortening; 1 1/2 cups confectioners' sugar; 1 tsp vanilla extract