carrot cupcakes with cream cheese frosting

• A friend at work wanted me to make carrot cake for her husband. So, I made carrot cupcakes with cream cheese frosting. These babies taste like straight up FALL! Fall just so happens to be my favorite season, and I need to find a place where it's fall all year round! I'd live there in a heartbeat. And, these are 100% vegan of course!
• 
  
• Carrot Cake
• Egg Replacer (4 eggs)
• 3/4 Cup Olive Oil
• 1/2 Cup Applesauce
• 1 cup vegan sugar
• 1 cup vegan brown sugar
• 2.5  Tsp vanilla extract
• 2 cups all-purpose flour
• 2 Tsp baking soda
• 2 Tsp baking powder
• 1/2 Tsp salt
• 3 Tsp ground cinnamon
• 1/4 Tsp Nutmeg
• 1/2 Tsp Ginger
• 3 cups grated carrots
• 1 cup chopped pecans

What you do:

1. Mix dry ingredients.

2. Mix wet ingredients.

3. Combine wet ingredient mixture gradually to dry mixture.

4. Put in 24 Cupcake Liners.

5. Bake for mins at 350°, or until toothpick comes out clean.

6. Let cool.

7. Make the cream cheese frosting.

Cream Cheese Frosting

1/2 cup earth balance, softened
8 oz package of toffutti cream cheese, sofened
1 tsp vanilla
3.5 cups powdered sugar

(Blend all ingredients with mixer.)

8. Frost cupcakes.

9. Enjoy!

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