Vegan Carrot Cake Cupcakes
These vegan carrot cake cupcakes are simple, fluffy, moist, and absolutely delicious! Serve them at your next gathering and impress your non vegan friends!
Ingredients
Vegan Carrot Cake Cupcakes
- 1 cup unsweetened almond milk or oat milk
- 1 cup finely grated carrots
- ½ cup maple syrup
- ¼ cup coconut sugar, brown sugar, or organic cane sugar optional, for added sweetness
- ¼ cup melted vegan butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice or a blend of cinnamon, nutmeg, ground ginger, and ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup quick oats or old fashioned rolled oats
Vegan Cream Cheese Frosting
- 1 ½ cup powdered sugar
- 4 tablespoon softened vegan butter
- 4 oz vegan cream cheese
Instructions
Vegan Carrot Cake Cupcakes Instructions
- Preheat your oven to 350 degrees. Line 12 cupcake molds with paper liners.
- In a large mixing bowl, mix the butter, carrots, almond or oat milk, maple syrup, sugar (if using), apple cider vinegar, vanilla, salt, cinnamon, baking soda, and baking powder together. Then, mix in flour and oats until just combined.
- Pour the batter into 12 lined cupcake molds (I suggest spraying the paper liners with non stick spray to keep the cupcakes from sticking) and bake for 25 minutes or until the cupcakes are golden.
- While the cupcakes are baking, use an electric hand mixer to mix together the powdered sugar, softened vegan butter, and vegan cream cheese. Ice the cupcakes once they've cooled and enjoy!
Nutrition
Serving: 1Calories: 255kcalCarbohydrates: 50gProtein: 3gFat: 11g
Tried this recipe?Let us know how it was!