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    Home > Desserts

    Vegan Carrot Cake Cupcakes

    Published: Sep 12, 2014 · Modified: Jun 21, 2019 by Iosune · This post may contain affiliate links · 52 Comments

    Jump to Recipe

    Vegan carrot cake cupcakes | minimaleats.com #minimaleats #vegan

    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.

    Vegan carrot cake cupcakes | minimaleats.com #minimaleats #vegan

    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.

    Vegan carrot cake cupcakes | minimaleats.com #minimaleats #vegan

    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!

    Vegan carrot cake cupcakes | minimaleats.com #minimaleats #vegan

    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 â…” way full. You'll need a cupcake or muffin pan to make this recipe.

    Vegan carrot cake cupcakes | minimaleats.com #minimaleats #vegan

    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 | minimaleats.com #minimaleats #vegan

    Print

    Vegan Carrot Cake Cupcakes

    Vegan Carrot Cake Cupcakes
    Print Recipe

    ★★★★★

    4.8 from 5 reviews

    I'm in love with these vegan carrot cake cupcakes, they are much healthier and lighter than traditional cupcakes and they taste amazing.

    • Author: Simple Vegan Blog
    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Total Time: 35 minutes
    • Yield: 9 1x
    • Category: Dessert
    • Cuisine: Vegan, American

    Ingredients

    Scale
    • 2 tbsp flax seeds + 6 tbsp water
    • 1 â…“ cups whole wheat flour (160 g)
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp ground cinnamon
    • ¼ tsp ground ginger
    • ¼ tsp nutmeg
    • ½ cup extra virgin olive oil (100 g)
    • ¾ cup brown or coconut sugar (120 g)
    • 2 tbsp soy milk
    • 1 tsp vanilla extract
    • â…” cup grated carrot

    For the frosting:

    • Soy whipped cream
    • Chocolate syrup

    Instructions

    1. Preheat the oven at 160 ºC or 320 ºF.
    2. Add the flax seeds and the water in a blender, blend and keep it aside.
    3. Combine the dry ingredients in a bowl (whole wheat flour, baking powder, baking soda, cinnamon, ginger and nutmeg). Mix well.
    4. Combine the wet ingredients in another bowl (flax seeds+water, oil, sugar, milk, vanilla extract and carrot). Mix well.
    5. Combine the dry and wet ingredients and mix until well mixed.
    6. Line a muffin tin with paper or parchment liners. Carefully scoop batter into the cupcake holders, filling â…” way full.
    7. Bake the cupcakes for 20 or 25 minutes or until golden brown. Allow the cupcakes to cool.
    8. 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

    Keywords: vegan carrot cake cupcakes, vegan cupcakes, vegan carrot cupcakes

    More Vegan Dessert Recipes

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    9.1K shares

    Reader Interactions

    Comments

    1. katy says

      December 11, 2020 at 5:54 pm

      this is probably a stupid question, but would there be a different cook time and/or temp if I made into a full cake (nine to ten inches), rather than cupcakes?

      Reply
      • Iosune Robles says

        December 14, 2020 at 11:14 am

        Hi Katy! I haven't tried it myself but I think cook time would be different!

        Reply
    2. adina says

      May 02, 2019 at 11:08 pm

      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.

      ★★★★★

      Reply
      • Iosune says

        May 13, 2019 at 8:01 am

        Hi Adina! So glad you liked it 🙂 Add less sugar next time if you want. Have a nice day!

        Reply
        • adina says

          May 13, 2019 at 8:14 pm

          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

        • Iosune says

          May 14, 2019 at 10:44 am

          Hi Adina! Sounds great 🙂

    3. Yolanda says

      January 29, 2019 at 7:16 pm

      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!!

      Reply
      • Iosune says

        January 30, 2019 at 11:55 am

        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!

        Reply
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    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

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