Name: Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 30 min
Ingredients: 2 flax eggs ((2 tbsp ground flax+5 tbsp of warm water)); 1 mashed banana; ½ cup olive oil; 1 tsp vanilla; ¼ cup coconut sugar; ¼ cup maple syrup; 1 heaping packed cup grated carrot; 2 tbsp blood orange juice; 1 cup gluten free flour blend; ½ cup almond flour; ⅔ cup oats ((gluten free if necessary)); 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp cinnamon; ½ tsp ginger; ½ tsp nutmeg; ½ cup chopped walnuts; ⅓ cup raisins; 1 cup icing sugar; ¼ cup soft vegan butter; 2 tbsp orange juice

Carrot Cake Cupcakes

Teri-Ann Carty

These vegan Carrot Cake Cupcakes are so easy to eat and make! Perfect for when you've got guests or just when that sweet tooth is aching!

Prep Time 30

Cook Time 30

Course Desserts & Sweets

Servings 12 cupcakes

Equipment

muffin pan
oven

Ingredients

WET INGREDIENTS

2 flax eggs (2 tbsp ground flax+5 tbsp of warm water)
1 mashed banana
½ cup olive oil
1 tsp vanilla
¼ cup coconut sugar
¼ cup maple syrup
1 heaping packed cup grated carrot
2 tbsp blood orange juice

DRY INGREDIENTS

1 cup gluten free flour blend
½ cup almond flour
⅔ cup oats (gluten free if necessary)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg

ADD-IN INGREDIENTS

½ cup chopped walnuts
⅓ cup raisins

ICING INGREDIENTS

1 cup icing sugar
¼ cup soft vegan butter
2 tbsp orange juice

Instructions

CUPCAKE INSTRUCTIONS

Preheat the oven to 350 degrees. Line a muffin tin with parchment or silicone cupcake holders.
Prepare flax eggs in a large bowl and set aside to gel for 10 minutes,
Once flax has gelled, mash the banana directly into flax. Add in oil, vanilla, maple syrup, sugar, orange juice and whisk to combine.
In a separate bowl, whisk dry ingredients together. Add wet to dry and drop in carrot. Switch to a spatula and mix to combine. Add raisins and nuts . Allow the batter to rest for 10-15 minutes. The carrots will start to release and create more moisture. Use an ice-cream scoop or large spoon to fill up muffin holders 3/4 of the way up. Place in preheated oven and bake for 25-27 minutes. Check by piercing with a toothpick. Should come out clean with a few crumbs on it. Allow to cool completely before adding icing.

ICING INSTRUCTIONS

In a medium sized bowl, add icing sugar, butter and 1 tbsp orange juice. Use an electric hand beater (or whisk by hand but the electric makes for a much smoother icing). Start on low and increase speed. Add 1 more tbsp of juice and beat for 1 more minute or until icing is smooth and no butter chunks remain.
I used an offset spatula to ice the cupcakes but a piping bag would work as well.

Keyword baked, cupcakes, dairy free, gluten free, plant based, vegan

8 Responses

jess says:

January 10, 2024 at 2:07 pm

could i do this in a 8×9 prex or brownie pan? dont have muffin tin

Reply
1. Teri-Ann Carty says:
  
  January 12, 2024 at 8:48 am
  
  Hey Jess, yes you can use that pan. Cook time will increase to 25-27 minutes.
  
  Reply
  1. Beatriz Leyva says:
    
    January 13, 2024 at 4:24 am
    
    Hi! I don’t have any gluten free flour, could I replace with AP flour?
    
    Reply
    1. Teri-Ann Carty says:
      
      January 13, 2024 at 12:21 pm
      
      yes you can! Happy baking 🙂
      
      Reply
Angela Breasett says:

January 19, 2024 at 1:46 pm

Thank you so… very… much!
I’m fighting with high cholesterol. I need to stay on a good nutritional diet. And you carrot cake feeds very well.
Thanks!

Reply
1. Teri-Ann Carty says:
  
  January 22, 2024 at 11:52 am
  
  I’m so glad you find this to be a nutritious treat!
  
  Reply
Heide says:

March 2, 2024 at 8:18 am

I’m always looking for good GF, but don’t want vegan. Can I sub real eggs and butter in same amounts?

Reply
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Carrot Cake Cupcakes

These vegan Carrot Cake Cupcakes are so easy to eat and make! Perfect for when you've got guests or just when that sweet tooth is aching!