Carrot Cupcakes

• 1½ cups soy-flour blend
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup grated carrots
• ⅔ cup vegetable oil
• 2 eggs
• ½ cup raisins, optional
• ½ cup chopped pecans, optional
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Combine soy-flour blend, sugar, baking powder, cinnamon, baking soda and salt. Add carrot, vegetable oil and eggs. Mix until well blended. Add raisins or pecans as optional ingredients. Fill paper-lined cupcake/muffin pan half full with batter. Bake at 350 F for 18–22 minutes or until wooden pick inserted in center comes out clean.

Makes 12 cupcakes
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Soy Cream Cheese Frosting

• 2 cups powdered sugar
• ¼ cup soy cream cheese
• 1 Tablespoon margarine
• 1 teaspoon vanilla
• 1 teaspoon soy milk
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Combine all ingredients until light and fluffy. Top each cupcake with a spoonful of frosting; add a few raisins or pecans on top of frosting.