Description
Moist, spiced vegan cupcakes loaded with grated carrots and topped with a creamy dairy-free cream cheese frosting.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/3 cup unsweetened soy milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups peeled, grated and chopped carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 1/2 cup vegan butter, softened to room temperature
- 8 ounces vegan cream cheese (Tofutti brand)
- 1 teaspoon pure vanilla extract
- 3–4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl combine the brown sugar, vegetable oil, applesauce, soy milk, and vanilla; mix until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fold in the grated carrots and optional walnuts or raisins.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat the softened vegan butter until fluffy, then add the vegan cream cheese and vanilla, mixing until smooth.
- Gradually add powdered sugar, beating until the frosting is light and spreadable.
- Frost the cooled cupcakes with the cream cheese frosting.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Notes
Optional add-ins of walnuts or raisins can be used for extra texture. Use Tofutti brand vegan cream cheese for best flavor. For a gluten-free version, substitute the flour with a 1:1 gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (about 100g)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: vegan, carrot cake, cupcakes, dessert, dairy-free