Vegan Carrot Cake Cupcakes

These vegan carrot cake cupcakes are so full of flavour, perfectly spiced with cinnamon and nutmeg, with crunchy walnuts and topped with a classic vegan cream cheese frosting. If you love carrot cake, then you’ll absolutely love this dairy-free cupcake recipe!

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 216kcal

Author Sally

Ingredients

For the cupcakes:

1 cup dairy free milk
1 tablespoon white vinegar
1 ¾ cups plain flour
¼ teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup canola oil
¾ cup brown sugar
1 teaspoon vanilla extract
1 ½ cups grated carrot approx 2-3 carrots
½ cup chopped walnuts
1 batch vegan vanilla buttercream or vegan cream cheese frosting
Extra walnuts chopped

Instructions

Preheat the oven to 180°C and line a muffin tin with 12 patty cases.
In a small bowl combine white vinegar and almond milk. Milk will split which is fine. Set aside.
In a medium bowl, whisk together flour, bicarbonate of soda, baking powder, cinnamon and nutmeg.
In a large bowl, whisk together canola oil, brown sugar and vanilla until combined.
Slowly add the dry ingredients to the oil and sugar mixture, alternating with the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary.
Spoon mixture into patty cases ensuring they are only ¾ full before placing them in the oven for 18-20 minutes or until lightly springy to touch. Let cool completely before frosting.
Make a batch of vegan vanilla buttercream or vegan cream cheese frosting and add to a piping bag with your favourite tip attached. Pipe generous swirls of frosting on each cupcake and top with more chopped walnuts and a sprinkle of extra cinnamon.

Notes

Nutritional information calculated for the cupcakes only, frosting not included.

Nutrition