Vegan Carrot Cake Cupcakes

A vegan carrot cake cupcake with vegan cream cheese frosting and caramel drizzle.

5 from 8 votes

These easy vegan carrot cake cupcakes are the perfect spring dessert recipe. Perfectly soft and full of flavor! One bowl for fast cleanup!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 203kcal

Author: Andrew Bernard

Ingredients

1 ½ tablespoon apple cider vinegar
1 ¼ cups dairy free milk (300ml)
1 cup brown sugar (200g)
1 cup vegetable oil (225g)
½ cup maple syrup (165g)
1 tbsp vanilla extract
¼ teaspoon almond extract
2 cups shredded carrot (180g)
3 cups all-purpose flour (regular or 1:1 Gluten Free Blend) (360g)
4 teaspoon baking powder
2 teaspoon cinnamon
1 tsp baking soda
¼ teaspoon nutmeg
1 teaspoon salt
1 cup chopped walnuts (or pecans) optional (125g)
½ cup raisins, optional (80g)

Frosting (Pick one)

Optional

vegan caramel sauce

Instructions

Preheat oven to 350 degrees F (177C). Line cupcake pans with liners. Set aside.
In a large bowl, add apple cider vinegar and dairy free milk. Let sit for 5-10 minutes to curdle. Once ready, to the same bowl, add in brown sugar, oil, maple syrup, vanilla and almond extracts, and carrots. Whisk together.
Then, into the same bowl, add flour, baking powder, cinnamon, baking soda, nutmeg and salt. Whisk just until combined. DO NOT OVERMIX.
Add nuts and raisins, if adding. Fold until just combined.
Place in cupcake wrappers until ½ full.
Bake for 25-30 minutes or until toothpick inserted comes out clean.
While baking make frosting below or choose another option from the post.
Let cool to touch and then use frosting of choice to decorate.

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include optional frosting or other ingredients.

Nutrition