How to make Vegan Carrot Cake Cupcakes recipe

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These vegan carrot cake cupcakes are the perfect combination of sweet and spicy. The moist and fluffy cupcakes are made with freshly grated carrots, coconut oil, and almond milk. The creamy vegan cream cheese frosting is the perfect topping for these delicious cupcakes. Enjoy these vegan carrot cake cupcakes as a special treat or for a special occasion. They are sure to be a hit with everyone!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, whisk together the coconut oil, almond milk, granulated sugar, brown sugar, and vanilla extract until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the grated carrots and walnuts (if using).
Divide the batter evenly among the 12 cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.

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