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Close up of a hand with a spoon and delicious homemade carrot cupcake or muffin with ingredients and cup of coffee around on minimalist stone grey background

Vegan Carrot Cake Cupcakes With Zesty Frosting


  • Author: Sam
  • Total Time: 55 Minutes
  • Yield: 12 1x
  • Diet: Vegan

Description

This recipe makes up the finest vegan carrot cake muffins with zesty frosting, guaranteed!

Freshly grated carrots and warming spices like cinnamon and nutmeg make these carrot cake cupcakes irresistibly delicious. These little mini carrot cakes are then slathered with fresh, citrusy frosting and topped with chopped walnuts for even more flavor and texture.


Ingredients

Units Scale

Cupcakes:

  • 1 and 1/2 cups (188g) All Purpose Flour*
  • 1 cup (200g) Light Brown Sugar
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Ground Cinamon
  • 3/4 tsp Nutmeg
  • 2 Flax Eggs (2 Tbsp Ground Flaxseed + 6 Tbsp Hot Water)
  • 1 and 3/4 cup (192g) Grated Carrot*
  • 1/3 cup (80ml) Canola Oil (or Vegetable Oil)
  • 2 Tbsp Applesauce
  • 1 tsp Vanilla Extract
  • 1 tsp Distilled White Vinegar

Frosting:

  • 4 cups (480g) Powdered Sugar
  • 1/2 cup (112g) Vegan Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • 23 Tbsp Lemon Juice

Decoration:

  • Chopped Walnuts

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Grate your carrot and put aside.
  3. Sift the all-purpose flour into a mixing bowl and add in the brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Mix well all together until completely combined.
  4. Make the flax eggs; add 2 tablespoons of flaxseed and 6 tablespoons of boiling hot water in a bowl, mix together and then leave it sit for a minute to becomes thicker and egg like in texture.
  5. Add the flaxseed mix, grated carrot, oil, applesauce, vanilla extract and vinegar and mix into a thick batter.
  6. If the batter is getting to too thick to properly mix then put the bowl aside for 2-3 minutes and then come back to it and mix again.
  7. Line a cupcake tray with cupcake paper liners
  8. Divide the batter between the 12 cupcake liners.
  9. Bake for 25 minutes.
  10. Places cupcakes on a wiring cooling rack.
  11. Make the frosting by adding the powdered sugar, vegan butter, vanilla extract, apple cider vinegar and 2 tablespoons of the lemon juice to the bowl.
  12. Using a hand or stand mixer, start on a low speed, gradually increasing speed until the frosting is thick and smooth.
  13. Add some extra lemon juice if you want more of a bitey, zesty kick.
  14. Once the cupcakes are completely cool, pipe on the frosting and decorate with chopped nuts or sprinkles.
  • Prep Time: 30 Minutes
  • Cook Time: 25 Minutes
  • Category: Cupcake, Snacks, Desserts
  • Method: Oven
  • Cuisine: International

Keywords: vega, cupcake, snack, dessert

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