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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!

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I struggled to call these muffins because really, what is the difference between a muffin and a cupcake? I think the answer is ICING. I don’t normally eat a ton of icing sugar but when I do, I give myself the permission to enjoy every last bite, lick of the bowl and fingers. I am sure professional bakers could give me a more definitive answer to the many differences between a cupcake and a muffin but they aren’t here haha so we will go with icing. Omit the icing and these are all muffins, so you choose!

I originally wanted to make these with orange juice. When creating them I swore I had a couple in my crisper, Turned out I had a grapefruit but no oranges. I paused for a hot second and then threw caution to the wind and got to making my cupcake/muffins with what I had. Trust your instincts people! I am SO HAPPY with the results and I am pretty sure you will be too. If grapefruit isn’t your jam, make them with oranges. I am going to do that very thing today


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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 minutes
Cook Time 30 minutes
Course Desserts & Sweets
Servings 12 cupcakes


  • muffin pan
  • oven



  • 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
  • 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
  • cup raisins


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



  • 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.


  • 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

  1. 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.

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

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