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–+ servings

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!
5 from 2 votes
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Servings: 12 cupcakes
Author: Teri-Ann Carty
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Equipment

  • muffin pan
  • oven

Ingredients

WET INGREDIENTS

  • 2 flax eggs (2 tbsp ground flax+5 tbsp of warm water)
  • 1 banana mashed
  • ½ cup olive oil
  • 1 tsp vanilla
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • 1 heaping packed cup carrot grated
  • 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 walnuts chopped
  • ⅓ cup raisins

ICING INGREDIENTS

  • 1 cup icing sugar
  • ¼ cup soft vegan butter
  • 2 tbsp orange juice
US Customary - Metric

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.

Nutrition

Serving: 1cupcake | Calories: 343kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Sodium: 218mg | Potassium: 150mg | Fiber: 3g | Sugar: 25g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.