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vegan carrot cake cupcakes
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Vegan Carrot Cake Cupcakes

These cupcakes are fluffy, moist, gluten free and topped with the most delectable vegan cream cheese frosting.
Course Dessert
Keyword carrot cake, Easter, gluten free cupcakes, vegan cupcakes
Prep Time 15 minutes
Cook Time 27 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings 12 cupcakes

Ingredients

Wet Ingredients

  • 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water)
  • 1/4 cup coconut oil (melted)
  • 3/4 cup oat milk (unsweetened)
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup maple syrup
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup brown rice flour
  • 1/2 cup oat flour
  • 1 cup almond flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 cup shredded carrots (peeled + added last)

Vegan Cream Cheese Frosting

  • 1/2 cup vegan butter (becel)
  • 2 cups powdered sugar
  • 1/2 cup vegan cream cheese (earth island brand)

Instructions

Cupcakes

  • Preheat the oven to 350ºF and line a muffin pan with muffin liners.
  • Begin by melting the coconut oil and then set it aside.
  • Prepare the flax eggs by combining 2 tbsp of flax meal with 6 tbsp of water in a small bowl. Whisk together and set aside for 5 minutes until it thickens.
  • Combine all the dry ingredients together (except the carrots )in a separate bowl and whisk to combine.
  • Add all the wet ingredients (including the flax eggs and oil) together in another bowl and whisk together.
  • Next, add the wet ingredients to the dry ingredients and mix just until everything is combined. Then fold in the carrots. NOTE: The carrot skins (if left on) will become green once cooked- it won't alter the taste of the cupcakes but there will be little green specks. So make sure to peel the carrots if you don't want the green specks.
  • Fill the cupcake liners up 3/4 of the way and bake in the oven for 25-28 minutes. Mine were perfect at 27. The cupcakes should look brown on top when they are done. They will still be soft but if you touch the top of the cupcakes your finger indent will bounce back.
  • IMPORTANT: Let the cupcakes cool in the pan for 10 minutes, then gently (they will still be a little soft) transfer them to a cooling rack to completely cool before adding the frosting.

Cream Cheese Frosting

  • Add the butter, cream cheese and sifted powdered sugar to a bowl. Either using hand beaters or a kitchen aid mixer, mix until it is thick but smooth.
  • I used a Wilton 2D tip to pipe the cupcakes.
  • Cupcakes are best enjoyed within a few days of baking them. Store them in a container on the counter.