Our vegan carrot cake cupcakes are heaven on earth! Moist, delicious, and completely vegan. The “cream cheese” frosting is like icing on the cake. Nom…nom…nom
These vegan carrot cupcakes are moist and full of cinnamon flavor. The cupcakes contain a slight trace of crushed walnuts and all the right spices to bring a smile to your face!
The Vegan Carrot Cake Cupcakes
Moist cakes and cupcakes are always the objective here at Dulcet. So best believe these cupcakes are totally good. We tested these cupcakes with non-vegan eaters and they could not tell the difference. So one can say mission accomplished!
The Ingredients
These cupcakes are all about the carrots. So please purchase the whole carrots and grate them yourself. Pre-packaged carrots contains stabilizers, which will not lead to a tasty cupcake. Before, grating the carrots peel off the first layer of unwanted skin and cut off the stem. Then grate away, I like to use the traditional grater to get a quick workout. Once grated, it’s important to drain out the extra moisture in the carrots. Just simply, take a handful at a time in between your hands and squeeze as if clapping with excitement. This step will leave your hands rather orange/red. But, removal of the extra moisture makes it worth the trouble.
Majority of the nuts used were for decoration of the cupcakes. A couple of handfuls of walnuts and pecans were finely chopped. Then placed on the outside of the cupcake. For this recipe, both granulated sugar and dark brown sugar are used. Both sugars cut down the savory taste from the spices. Also, brown sugar adds a more rich flavor and changes the color of the cake to a more darker brown.
The spices used were cinnamon, nutmeg, and a pinch of ground glove. The smell of these three spices will compliment the carrot cake and make you wish it was Fall.
A few tips for Baking
- #1 baking tip is to make sure you’re having fun! Here at Dulcet we are firm believers in doing things with love, care, and fun. Because if you’re not having fun or don’t enjoy baking or cooking in general. We believe that transfers into the food. Ultimately causing the food to taste hmmmm….a bad experience. So make sure you love what you’re doing and be patient!
- Weigh out the ingredients. For convenience we try to upload the recipes using US measurement, but for accuracy we highly recommend the use of the metric system. Meaning buy a food scale, we promise you will not be disappointed.
- Follow the recipe. Sometimes people may just glance at the ingredients and forget to follow the instructions. So please follow the recipe instructions.
- Use room temperature ingredients. When recipes specify room temperature ingredients it is important to use just that. RT (short for room temperature) ingredients form emulsion which helps trap air. So, when baking in the oven that trapped air will expand and help produce fluffy baked goods. Also, RT ingredients produce a smooth batter or frosting that is easy to work with.
Looking for more vegan bites? Check out the links below:
- Wheatgrass Kale-ade
- Garlic Broccolini
- Pumpkin Soup
- Platanos
- Roasted Potatoes
- Peanut Butter Chocolate Balls
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Vegan Carrot Cupcakes
Ingredients
For the Cupcakes:
- 1 cup Cake flour sifted
- ½ cup All purpose flour sifted
- 1 tsp Baking powder sifted
- 1 tsp Kosher salt sifted
- 1 tsp Baking soda sifted
- 2 tsp Ground cinnamon sifted
- ¼ tsp Ground gloves sifted
- ½ tsp Ground nutmeg sifted
- 1 cup Dark brown sugar
- ¼ cup Granulated sugar
- 1 tsp Vanilla extract
- 2 cups Carrots finely grated & squeezed
- ¾ cup Grapeseed oil
- 5 oz. Vanilla vegan yogurt room temperature
- 2 Neat eggs
For the "Cream Cheese" Frosting:
- 8 oz. Unsalted vegan butter room temperature
- 8 oz. Vegan cream cheese room temperature
- 2 tsp Vanilla extract
- 4 cups Powdered sugar sifted
- Pinch of salt
- 1 tbsp. Lemon juice
Instructions
Carrot Cake Cupcakes:
- Preheat the oven to 350 degrees F. Line a cupcake tin with cupcake liners.
- Whisk cake flour, all purpose flour, ground cinnamon, ground nutmeg, ground gloves, baking powder, baking soda, and salt in a medium size bowl. Set aside.
- Grate the carrots and remove access liquid by squeezing the carrots out.
- Using an electric mixer on medium speed, beat the brown sugar, vanilla extract, vegan yogurt, granulated sugar, and neat eggs until a pale and thick consistency is noticed.
- Reduce the electric mixer to a low-medium speed and slowly add in the grapeseed oil followed by the dry ingredients. Mix until well combined. Remove cupcake batter from mixer and fold in the grated carrots.
- Divide the batter evenly between the cupcake liners. Bake for 15-18 minutes or until inserted toothpick comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
For the "Cream Cheese" Frosting:
- Add the vegan butter and vegan cream cheese to an electric mixer with the paddle attachment. Whip for a few minutes on medium-high speed until silky smooth.
- Scrape the sides of the bowl. In small batches add the powdered sugar. Mix on low speed. Add in the vanilla extract, lemon juice, and pinch of salt. Once all combined, turn the mixer to medium-high speed and whip the frosting until fluffy. (about 3-4 minutes)