Vegan Carrot Cake Cupcakes
Easy vegan carrot cake cupcakes with lots of beautiful spices, walnut pieces and the dreamiest cream cheese frosting.
Servings: 12 cupcakes
Ingredients
Dry ingredients
- 2 ⅓ cups (290g) all-purpose plain flour, (note 1 for gluten-free)
- 1 cup (190g) packed brown sugar, or coconut sugar
- ½ cup (60g) walnuts, chopped roughly (optional, note 2 for raisins)
- 2 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch of salt, optional
Wet ingredients
- ~2 cups (200g) finely or coarsely grated carrot, (around 2-3 medium carrots)
- ¾ cup (190mL) dairy-free milk
- ¼ cup (65mL) neutral flavored oil
- 1 tablespoon apple cider vinegar, regular vinegar or lemon juice, optional
- 1 teaspoon vanilla extract, optional
To decorate (optional, note 3)
- 220 g (8 oz) vegan cream cheese, room temperature (1 tub)
- ¾ cup (170g) vegan butter, room temperature
- 3-4 cups (300-400g) powdered sugar / icing sugar, to taste
- ¼ cup (30g) walnuts, chopped roughly
Instructions
- Preheat the oven to 180°C (350°F). Line a cupcake pan with liners.
To make the cupcakes:
- Add all the dry ingredients to a large bowl and mix until combined or until there are no more big lumps except the walnuts. Add all the wet ingredients and mix until just combined.
- Divide the batter amongst your cupcake tray.
- Bake the cupcakes in the oven for 20-25 minutes or until a skewer can be inserted into one and it comes out clean. The cupcakes will still be moist from the carrot.
- Cool the cupcakes in the tray for 5 minutes then turn out onto a wire rack. If you can't help yourself and eat the cupcakes at this point (no judgement), they will be very moist. However, when they cool, they will be perfect!
To make the frosting:
- Add the vegan cream cheese and butter to a bowl. Whisk or beat until the mixture is light and fluffy and there are no lumps. Add the sugar and mix until just combined. If you overmix the frosting, it will become loose and may not hold up. Add more powdered sugar for a firmer frosting (note 4).
- When the cupcakes have completely cooled, use a piping bag, knife or spoon to top the cupcakes with the cream cheese frosting. Sprinkle with the remaining chopped walnuts.
- Serve immediately. Leftover frosting cupcakes can be stored in an airtight container in the fridge for up to 3 days. Allow them to sit at room temperature for 10 minutes before serving.
Notes
- To make these gluten-free, use 150g almond flour and 140g cup gluten-free all-purpose flour OR a good 1:1 gluten-free flour such as King Arthur. All brands of gluten-free flour absorb differently so you may need to add an extra dash of dairy-free milk.
- If you'd like to add raisins instead, I'd recommend adding ¼ - ½ cup to taste. If you'd like to add raisins in addition to the walnuts, I'd recommend adding only ¼ cup.
- This can be substituted with buttercream, coconut whipped cream or omitted to make healthy vegan carrot muffins.
- More powdered sugar will create a firmer frosting whereas less sugar will create a softer frosting. If your frosting is a little too soft for piping, I'd recommend chilling it until it's a little firmer. Also, see the post above for extra tips on creating a firmer frosting.
Nutrition
Serving: 1cupcake without frosting | Calories: 231kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Sodium: 124mg | Potassium: 121mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2647IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg
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