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vegan carrot cake cupcakes

Vegan Carrot Cake Cupcakes

Veggies in the form of a cake- what more could you ask for! Vegan carrot cake cupcakes with delicious coconut frosting.
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 24 cupcakes
Calories 218 kcal


Cupcake Ingredients:

  • 1 1/3 cup unsweetened almond milk
  • 2 tsp apple cider vinegar
  • 1 flax egg 1 tbsp ground flax & 3 tbsp water
  • 1/3 cup coconut oil
  • 1 cup sugar
  • 1/2 tbsp vanilla
  • 2 cups grated carrot
  • 1/2 cup applesauce
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp all-spice
  • 1/2 tsp salt

Frosting Ingredients:

  • 2 cups sugar
  • 1/2 cup coconut oil
  • 1/2 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/2 tbsp vanilla
  • 1-2 tbsp plant milk


Cupcake Directions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Combine the almond milk and apple cider vinegar and set aside for ten minutes. This will create a vegan substitute for buttermilk.
  • Combine the ground flax with water and set aside as well.
  • In a large bowl, combine your dry ingredients- the flour, baking soda, baking powder, cinnamon, ginger, all-spice, and salt.
  • In a separate bowl, combine your coconut oil, sugar, and vanilla. Then add the vegan buttermilk and flax egg. I recommend using a hand blender here, so that all of your ingredients are distributed evenly.
  • Slowly, combine your dry ingredients, one cup at a time.
  • Finally, fold in the grated carrots and the applesauce.
  • *Time saver tip- grating takes a long time and some arm strength, so I recommend blending the carrots in a food processor to save time and also your arms from being tired.
  • Line a muffin pan with muffin liners and pour the batter in.
  • Bake each batch for about 20-25 minutes. This recipe makes about 24 cupcakes.

Frosting Directions

  • In a large bowl, use a hand mixer to beat the coconut oil for about 1-2 min.
  • Then add the apple cider vinegar, lemon juice, and vanilla.
  • Finally, add the powdered sugar slowly, about 3/4 cup at a time and blend.
  • Add plant milk as needed.
  • Refrigerate the frosting for 20-30 minutes. Then tranfert the frosting to a piping bag.
  • Frost your cupcakes.


Calories: 218kcalCarbohydrates: 36gProtein: 2gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 139mgPotassium: 92mgFiber: 2gSugar: 26gVitamin A: 1786IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Keyword vegan carrot cake cupcakes
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