These vegan carrot cake cupcakes are topped with a vegan buttercream and taste like fall.
Preheat oven to 325°F. Line a 12-cup muffin tray with 12 paper liners; set aside.
Whisk together flax meal and hot water in a medium bowl until combined. Add brown sugar, granulated sugar, and applesauce, and whisk until combined; set aside. Combine flour, pumpkin pie spice, baking powder, and salt in a medium bowl. Add flour mixture to flax mixture, alternately with oil, stirring to combine after each addition. Fold in shredded carrots until evenly distributed. Spoon batter evenly into prepared liners; about 1/3 cup in each liner. Bake in preheated oven until a wooden pick inserted into centers of Cupcakes comes out clean, about 40 to 45 minutes. Transfer pan to a wire rack to let cool completely, about 1 hour.
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