These naturally sweet and nutrients-rich Vegan cupcakes can be consumed as a dessert, a snack or a breakfast. They provide a good source of fiber, essential fatty acids and vitamin A. In short, a perfect bite!

Carrot Cupcakes [Vegan, Gluten-Free]



Cooking Time




  • 1 kg carrots
  • 4 tbsp ground flax seeds
  • 8 tbsp water
  • 150 ml olive or any other vegetable oil
  • 200 g canned pineapple
  • 150 g flour, sieved
  • 100 g black raisins
  • 100 g yellow raisins
  • 100 g goji berries
  • 100 g walnuts, chopped
  • (Optional) Powdered ginger, 1/2 tsp
  • 100 g dark chocolate
  • 1 tbsp vegetarian oil with neutral flavor
  • 1 tbsp orange juice


  1. Preheat the oven to 320°F.
  2. Grate the carrots using a fine grate.
  3. Soak the flax seeds in water for at least 10 minutes.
  4. In a food processor, blend the oil and pineapple chunks.
  5. Gradually add flour and continue blending till all the flour is used. Transfer in a big bowl.
  6. Add the grated carrots and mix well. Add the rest of the ingredients and mix well once again. The butter should be quite thick.
  7. Divide the butter between the silicon forms. Put the forms into the oven for approximately 30-35 minutes. Check regularly. The cakes are done when light-brown.
  8. Put the oven off and let the cakes cool down (you can leave them in the cooling oven for another 30 minutes). Put the cupcakes out of the forms.
  9. To make the glaze, melt the chocolate with the oil and juice au bain marie. Cover the cakes with the glaze and decorate with walnut halves or dried berries if desired.
  10. Put the cupcakes away in the fridge for at least 4 hours, preferably overnight.

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