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Vegan Carrot Cupcakes

Lightly spiced carrot cupcakes paired with dairy-free cream cheese icing.

Course Dessert
Cuisine vegan
Keyword vegan carrot cake cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Servings 9 cupcakes
Calories 222 kcal

Ingredients

  • 100 g Soft brown sugar
  • 125 ml Vegetable oil
  • 1 Teaspoon Vanilla extract
  • 125 g Grated carrots (1 large carrot)
  • 150 g Self-raising flour
  • ¼ Teaspoon Baking soda (bicarbonate of soda)
  • ½ Teaspoon Cinnamon
  • ¼ Teaspoon Ginger
  • 3 Tablespoons Soy milk

To top:

Instructions

  1. Preheat your oven to 180°C/350°F (160°C/325°F if you're using a fan or convection oven). Line a cupcake tray with 9 liners.

  2. In a large bowl, mix together the brown sugar, oil and vanilla. Add the grated carrots and mix again.

  3. Now add in the flour, baking soda, cinnamon, ginger and soy milk. Give it a good mix until everything is well combined. The batter will be quite thick.

  4. Divide the batter equally between your 9 cake cases and bake for 18-20 minutes, or until a toothpick through the centre comes out clean.

  5. Transfer the cupcakes to a wire rack and let them cool completely.

  6. Once cooled, top with vegan cream cheese frosting and chopped walnuts, and enjoy!

Recipe Notes

  • Store in an airtight container for up to 5 days. 
Nutrition Facts
Vegan Carrot Cupcakes
Amount Per Serving (1 unfrosted cupcake)
Calories 222 Calories from Fat 117
% Daily Value*
Fat 13g20%
Sodium 10mg0%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.