carrot cake cupcakes with lemony cream cheese frosting

carrot cake cupcakes with lemony cream cheese frosting, originally uploaded by Cat Johnson.

I finally got around to making carrotcake cupcakes for myself. I was waiting for a week to feel well enough to do them, so when they were finally made, I just dolloped the frosting on with no ceremony whatsoever so I could scoff one. Unfortunately, my puppy reached up and woofed four down while they were cooling, had another one when I was doing the frosting, and finally climbed up to the counter and stretched his very long leg and paw up and had another one which he consumed complete with the green paper case. It might not look like much, but it makes me very content. Here's the recipe taken from Vegan Cupcakes take over the World:

Carrot cake cupcakes
¾ cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yogurt (plain or vanilla)
1 teaspoon vanilla extract
1 cup finely grated carrots
¼ cup chopped walnuts (optional)
¼ cup raisins (optional)

For decorating:
Cream cheese frosting

1.Preheat oven to 170°C. Line muffin tin with 12 cupcake liners.
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, and walnuts and raisins if using.
3.Spray the cupcake liners with non-stick baking spray. Fill the liners two-thirds full. Bake for 26 to 28 minutes until a toothpick inserted through the centre of one comes out clean.
4.Once fully cooled, top generously with cream cheese frosting.

Vegan cream cheese frosting

¼ cup nonhydrogenated margarine, softened
¼ cup vegan cream cheese, softened
2 cups icing sugar
1 teaspoon vanilla extract

1.Cream together margarine and cream cheese until just combined. Sift in icing sugar a bit at a time and beat with the margarine/cheese mixture. When all the icing sugar is combined, whip with a handheld mixer. Mix until smooth and creamy, then mix in the vanilla. For a lemon tang, add fresh lemon juice and freshly grated lemon zest.