Vegan Carrot Cake Cupcakes

Vegan Carrot Cake Cupcakes

from theconsciousplantkitchen.com
45 min
12 servings

An easy, moist vegan carrot cake cupcake recipe with coconut cream frosting.

Ingredients

  • 1 cup Almond Milk (or any plant-based milk)
  • 1 teaspoon Lemon Juice
  • 1 1/2 cup All-Purpose Flour
  • 1/2 cup Unrefined Cane Sugar
  • 1/2 cup Light Brown Sugar (or coconut sugar)
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/2 cup Light Olive Oil (or any vegetable oil )
  • 2 teaspoons Vanilla Extract
  • 1 1/2 cups Grated Carrots
  • 1/2 cup Chopped Pecans (or walnuts)

Directions

  1. 1

    Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Set aside.

  2. 2

    In a small mixing bowl, whisk lemon juice and almond milk. Set aside.

  3. 3

    In another large mixing bowl, combine flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.

  4. 4

    Make a well in the center of the flour and add olive oil, vanilla extract and almond milk mixture.

  5. 5

    Combine, scraping down the sides to bring all the ingredients together, and it forms a smooth batter.

  6. 6

    Stir in grated carrots and chopped nuts until well distributed into the batter.

  7. 7

    Divide the batter evenly into the 12 muffin holes.

  8. 8

    Bake on the center rack of your oven for 20-25 minutes or until they are golden brown and a pick inserted in the center comes out clean.

  9. 9

    Cool down on a rack completely before adding any frosting.

  10. 10

    You can use one batch of my vegan frosting recipe for an easy cupcake frosting to pipe on top. Or, for a light spreadable frosting, use my coconut cream frosting recipe.