Summer is my favorite season and it’s almost over, but at least I’m baking again, it’s something! And I’ve just fallen in love with these vegan carrot cake cupcakes, they are absolutely amazing. I love carrots and I eat them in salads, smoothies, savory dishes or just like a snack, they are full of nutrients, especially beta-carotene.
I’ve used whole wheat flour to make these cupcakes, but you can also use spelt or rye flour or even any gluten-free flour. If you don’t want to use a specific kind of flour, you can substitute it for another one, but maybe you’ll need to add more or less milk. If the batter is too thick, add more milk, if it’s too watery, add more flour.
I usually use flax eggs instead of eggs, they are really easy to make. You only have to blend 1 tablespoon of flax seeds with 3 tablespoons of water in a powerful blender and that’s all, you have one flax egg, quick and easy! Although there are many egg substitutes, such as mashed bananas, applesauce, or chia seeds. All of them are much healthier than eggs, and they aren’t full of cholesterol and saturated fats.
If you don’t like soy milk, it’s ok, you can use your favorite plant milk. It’s really easy to make plant milks at home and they are usually cheaper. You can also buy it or use water instead of milk, it’s a lighter option.
I usually use extra virgin olive oil because I’m Spanish and it’s the oil we use here in Spain, but you are free to use any other oil you like, coconut oil is a great choice too. Don’t use refined oils, they are cheaper, but they are so unhealthy.
This batter is egg-free, so you can try it and add more or less of any ingredient you like, you can add cocoa too, for example or you can remove any spice if you don’t like it.
For the frosting I’ve used soy whipped cream and chocolate syrup, but there are many alternatives, you can also use coconut whipped cream (if you don’t know how to make it, click here), vegan yogurt, jam or you can eat them with no frosting, they are delicious too!
To distribute the batter I’ve used an ice cream scoop, but a spoon will work too. Carefully scoop batter into the cupcake holders, filling 2/3 way full. You’ll need a cupcake or muffin pan to make this recipe.
Make your own cupcakes, they are healthier and lighter than store-bought. You only need to spend 15 minutes in the kitchen to make this vegan carrot cake cupcakes, and then you only have to wait 20 or 25 minutes more while they are in the oven. They smell really well and they taste even better, you need to give them a try!
Vegan Carrot Cake Cupcakes
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 9 1x
- Category: Dessert
- Cuisine: Vegan, American
I’m in love with these vegan carrot cake cupcakes, they are much healthier and lighter than traditional cupcakes and they taste amazing.
Ingredients
- 2 tbsp flax seeds + 6 tbsp water
- 1 1/3 cups whole wheat flour (160 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 cup extra virgin olive oil (100 g)
- 3/4 cup brown or coconut sugar (120 g)
- 2 tbsp soy milk
- 1 tsp vanilla extract
- 2/3 cup grated carrot
For the frosting:
- Soy whipped cream
- Chocolate syrup
Instructions
- Preheat the oven at 160 ºC or 320 ºF.
- Add the flax seeds and the water in a blender, blend and keep it aside.
- Combine the dry ingredients in a bowl (whole wheat flour, baking powder, baking soda, cinnamon, ginger and nutmeg). Mix well.
- Combine the wet ingredients in another bowl (flax seeds+water, oil, sugar, milk, vanilla extract and carrot). Mix well.
- Combine the dry and wet ingredients and mix until well mixed.
- Line a muffin tin with paper or parchment liners. Carefully scoop batter into the cupcake holders, filling 2/3 way full.
- Bake the cupcakes for 20 or 25 minutes or until golden brown. Allow the cupcakes to cool.
- For the frosting I’ve used soy whipped cream and chocolate syrup, but you can also use coconut whipped cream, vegan yogurt, jam or you can eat them with no frosting, they are delicious too!
Nutrition
- Serving Size: 1 cupcake (excluding the frosting)
- Calories: 224
- Sugar: 12.4 g
- Sodium: 83 mg
- Fat: 11.9 g
- Saturated Fat: 1.7 g
- Carbohydrates: 27.9 g
- Fiber: 1.2 g
- Protein: 2.4 g
came out delicious! perfect texture- moist yet well baked, and so tasty. definitly need more than one batch. It has a lot of sugar and I would love to find a way to reduce/substitute with dates/bananas etc.
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Hi Adina! So glad you liked it 🙂 Add less sugar next time if you want. Have a nice day!
Thank you! I just tripled the recipe!! made with half a cup of date syrup per recipe and coconut oil instead of olive oil. I also added more flax seeds for added nutrition. looks and smells incredible. I’m going to freeze for quick breakfast for the kids
Hi Adina! Sounds great 🙂
Iosune, hi! my son recently went vegan and I’m really enjoying trying new recipes for him. I end up eating what I make even though I’m not vegan, it’s so good!! I have a question, if I substitute the flax seeds for apple sauce or banana what is the measurement I use? Thanks for your blog, I love it!!
Hi Yolanda! Thanks a lot 🙂 1 flax egg (1 tbsp flax seeds + 3 tbsp water) = 1/2 banana = 1/4 cup applesauce, approximately. Have a nice day!
The whole family loves it. It’s healthy and very easy to make.
Hi Kathy! So glad you liked it 🙂
hi, i did everything on the recipe but very crumbly. i was going to add no water but wasnt sure if coud do that
Hi Tom! I would add more flour instead, but it’s up to you. Hope it works!
Thank you!
I’ve made these few times. Come out great! flax eggs never work well for me. I substitute 1 flax egg with 1\2 a banana… so moist. I also add oatmeal topping instead.
Hi Shira! So glad you liked it 🙂 Thanks a lot for your comment!
Just made these, and they’re amazing!!!!!!!1 no icing even needed!
Hi Eli! So glad you liked them 😀
My grown up boys loved these!!! I guiltily used white flour cos I’d run out of whole meal and added a little lemon juice as well as more liquid because my chia egg was pretty stiff! I popped a pecan nut on each. Yum Definitelt will make again and agree the comment about doubling the recipe!!
Hi Helen! So glad they loved them 🙂 Have a nice day!
What to use instead if flax fir an egg substitute. My granddaughter went into anaphylatic shock after eating flax seeds.
People don’t seem to realize that flax can be as deadly as peanuts to many people.
Hi Shirley! You can use also bananas, applesauce, chia seeds, no egg or any vegan egg replacement, etc. Have a nice day!
Thanks
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You’re welcome 😀
Have you tried buckwheat in this recipe? If so how did it turn out?
Hi Corina! No, I haven’t, but I think it could work 🙂
It’s best to do a double batch of these because yum!
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Hi Jes! Thanks a lot 😀
If I use apple sauce instead of flax seeds how much do you recommend?
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Hi! I’d add about 1/2 cup of applesauce 🙂
just wondering, does it matter if the flax seeds are gold or brown? also, i know it will go in the blender, but does it need to start as the whole seed or ground?
thanks
Hi Katy! You can use both, gold or brown 🙂 I use the whole seed, but you can use ground flax seeds if you want.
Yum, love carrot cake. never made it myself though, Thanks for posting sounds delcious. Simon
Hi! You’re so welcome 🙂
This looks like a wonderful recipe! Do you know if these could be made using the pulp that is produced when making carrot juice? Also, for sweeteners, I try to only use pure maple syrup, honey, molasses, fruit juices,, or Stevia. Do you know if one or a combination of these could be used in place of the brown sugar? Thanks! 🙂
Hi Vickie! Thanks a lot 😀 I’ve never made this recipe using the pulp, but I think it could work… Feel free to use maple syrup and add more flour if needed 🙂
Hola. ¿dónde consigues en España la soy whipped cream? Yo solo veo leche de soja, de coco, de avena, etc…pero no “nata” o “crema”
Hola Nanda! La he visto en El Corte Inglés y en algunos herbolarios, aunque no suele venir montada, tengo que hacerlo yo con la batidora 🙂 Un saludo!
What can I use instead of the oil?
Hi Charlotte! I’ve never made this recipe without the oil, but I’ve made other cupcake/muffins recipes using some nut butter or even applesauce instead and it worked well 🙂
Hi! These sound amazing! I have ground flax instead of whole flax seeds. What would be the equivalent of the 2 tbsp flax seeds + 6 tbsp water?
Thanks!
Hi Lulu! Yes, but if it’s too thick, just add more water 😉 Hope you like the cupcakes!
I made them yesterday! What a quick and easy recipe amd they turned out perfect! Thanks for sharing!
I’m so glad to read that Lulu! Have a beautiful week! 🙂
Delicious and easy recipe! Thank you!
Also, I noticed a small typo in the print friendly recipe. The word cinnamon is typed with two “a”‘s. 🙂 Just thought I’d let you know. Thank you for the fantastic recipe. Carrot cake is my dads favorite!
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Hi Maryssa! You’re so welcome 😀 Thanks a lot for let me know the mistake. Have wonderlful day!
Love the coconut whipped cream!! So easy, so good!!! Thank you. I’m eager to try the carrot cup cakes, can you also make a loaf or put in a cake pan instead of cupcakes?
Thanks you!! Love your recipes!
Hi Sylvia! Yes, you can, but I’d bake the cake at 180ª C or 350º F until it’s cooked 🙂
He hecho las magdalenas hace un rato y me han quedado buenísimas. La masa me quedó demasiado espesa y le añadí más leche pero por el resto genial. La mezcla de canela + jenjibre es espectacular!
Hola Mar! Genial!! Las harinas no siempre son iguales, así que muchas veces toca ajustar la cantidad de líquido. No sé si sabrás que tenemos un blog en español, por si te resulta más cómodo por el idioma 🙂 Es https://danzadefogones.com/ Un saludo!!!
Hi. Can I use this recipe to make a cake instead, if yes, how much time shall I let it bake? Thank You..
Hi Pia! You can make a cake instead, but I’ve never made one using this recipe, so I’m not sure how much time you should bake it, probably about 35 or 40 minutes 🙂
Hi there, I tried this recipe today and I am delighted with the results. Only thing I noticed was that my batter didn’t look as liquidy as yours does in the picture. So I added some coconut milk to make it wetter. Thanks
Hi Karen! Great! Each kind (or brand) of flour needs a different amount of liquid, that’s why sometimes some recipes don’t work. Thanks for your comment!