Dairy Free Cupcake Recipe
Decadent Vegan Carrot Cake Cupcakes
Prep time 10 minutes | Total Time 40 minutes
Moist, fluffy, and perfectly spiced, these vegan carrot cake cupcakes are a delicious plant-based twist on the classic dessert. These carrot cake cupcakes are 100% dairy-free, egg-free, and are incredibly tasty—they are a must-try for carrot cake lovers! Packed with freshly grated carrots, warming spices and a secret ingredient that makes them especially moist no one will know they are vegan.
Topped with creamy vegan cream cheese frosting, these cupcakes are ideal for birthdays, holidays, or anytime you want to bring a dessert that everyone can enjoy.
Ingredients
2 ¼ cup all purpose flour - you can make these gluten free by using Bob’s Red Mill All Purpose Gluten Free Baking Flour
¾ cup light brown cane sugar–if you don’t have this you can substitute brown sugar
¼ cup white sugar
Egg replacer for 3 eggs–I use Bob’s Red Mill but I will link other options in the notes and adjustments below
1 teaspoon vanilla
¾ cup vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
½ teaspoon ginger (powdered not fresh)
½ teaspoon nutmeg
1 teaspoon salt
2 cups finely grated carrots
½ can crushed pineapple
¼ cup pineapple juice
1/4 - 1/2 cup chopped pecans or walnuts (optional)
For the Frosting
1 package vegan cream cheese
⅓ cup vegan soy margarine softened
1 tsp vanilla
2 cups confectioners sugar
Instructions
Preheat oven to 350 degrees and line cupcake tin with cupcake liners - makes 12 cupcakes
If you are using Bob’s Red Mill Egg Replacer, mix that up first according to package directions and let it sit for a minute or two while you mix up the other ingredients. See notes and adjustments below for other egg replacer options.
In a medium sized bowl mix the flour, baking soda, baking powder, spices, and salt together well.
In a separate bowl mix the sugar, pre mixed egg replacer , vanilla, and vegetable oil.
Combine the wet and dry ingredients in the larger bowl and mix with a hand held mixer occationlly scraping down the sides to be sure the mixture is well mixed. It will be fairly thick.
Add in the shredded carrots, crushed pineapple, and pineapple juice.
Mix together with a whisk or hand held mixer for a minute, just until well combined.
Add in the optional nuts if you are using them.
Bake for 22-24 minutes you will know they are done when a toothpick inserted in the center comes out clean.
Frosting the Cupcakes:
Cool the cupcakes for at least an hour, you should remove them from the baking pan after about 5 minutes.
In a bowl mix together 1 package vegan cream cheese and ⅓ cup vegan soy margarine softened, blend well with a hand held mixer.
Add in 1 tsp vanilla and optional 1/2 teaspoon of lemon extract, mix well with a hand held mixer.
Add in 2 cups confectioners sugar slowly, mixing as you go.
Frost and Enjoy!
Notes and Adjustments!
Make it a cake! This will make one 8-9 inch round cake- if you want a layer cake double the recipe! If you convert to a cake pan be sure to grease and flour the pan- and bake for 25-30 minutes until toothpick inserted in the center comes out clean. You can also double the recipe and bake in a 9x13 pan - again be sure to grease and flour the cake pan.
Order Bob's Red Mill Egg Replacer Here: https://amzn.to/3YXZnfG (Amazon)
Order Bob’s Red Mill Gluten Free Flour Here: https://amzn.to/3YUAgcv (Amazon)
Links: When available I use affiliate links and may earn a commission. As an Amazon Associate, I earn from qualifying purchases. This does not cost you more, it does support my small vegan business!
For more ideas on how to replace eggs check out this blog: https://www.pcrm.org/news/blog/10-egg-replacement-tips-and-12-eggless-recipes
