Carrot Cupcakes with Cream Cheese Icing
Preheat oven to 160°C.
In a large bowl, combine (using a mixer if you have one) the salt, baking powder, cinnamon, sugar and flour. Add the applesauce, vanilla, vegan margarine and soy milk and mix well.
Add carrots and combine by folding into the mixture gently.
Add cupcake liners to muffin tray and fill with the cupcake mixture.
Prepare icing and chill whilst cupcakes are cooking.
Wait for cupcakes to cool before icing.