What makes these vegan carrot cupcakes moist?

The combination of unflavored olive oil, apple cider vinegar, plant-based milk, and an egg replacer ensures a tender and moist crumb for these cupcakes.

Can I use a different type of plant milk for the recipe?

Yes, the recipe specifies unflavored unsweetened soy, almond, cashew, or coconut milk can be used interchangeably for both the cupcakes and the frosting.

How do I know when the carrot cupcakes are fully baked?

After baking for about 17 minutes, insert a toothpick into the center of a cupcake; if it comes out clean, they are done.

What kind of toppings can I add to these frosted cupcakes?

The recipe suggests crushed nuts as a topping, but you can also use shredded coconut, candied ginger, or a sprinkle of cinnamon.

How should I store leftover vegan carrot cupcakes?

Store frosted cupcakes in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to 5 days to maintain freshness.

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The Carrot Cupcake Concoction
[Vegan]

SD By: Shashika Dhupelia

Author Bio

Shashika Dhupelia is a South African-born vegan, lover of children, animals, and cupcakes. She is... Read More

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A trio of frosted vegan carrot cupcakes, topped with crushed nuts, arranged on a white plate, showcasing their moist texture.

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Discover more recipes with these ingredients

Carrot Recipes

The Carrot Cupcake Concoction [Vegan]

Dairy Free

Who doesn’t love carrot cake? C’mon, it’s a vegetable in a cupcake! And these are cruelty free. Win win win situation :) Here is my own concocted recipe for a dozen delectable, moist and addictive carrot cupcakes with a plain vanilla frosting topped with crushed nuts.

Ingredients You Need for The Carrot Cupcake Concoction [Vegan]

For the cupcakes:

1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp apple cider vinegar
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp cardamom powder
3 tbsp maple syrup
1 cup of brown sugar
1/2 cup unflavored olive oil
1 tsp vanilla essence
1 tsp egg replacer mixed with 2 tbsp water
3/4 cup unflavoured unsweetened soy/almond/cashew/coconut milk
1 1/2 cups shredded carrots

For the frosting:

1 cup dairy free margarine
2 cups confectioners sugar
1 tsp vanilla essence
1/4 cup soy/almond/cashew/coconut milk

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How to Prepare The Carrot Cupcake Concoction [Vegan]

For the Muffins:

Preheat your oven to 180 °C (350 F)
Line a 12 cup muffin tin with paper liners
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon & cardamom
In another mixing bowl mix together the sugar, oil, apple cider vinegar, vanilla, soy milk and egg replacer
Add the wet ingredients to the dry and mix together well.
Then fold in your shredded carrots, maple syrup and mix until combined.
Fill each cupcake liner with about 3/4 batter and bake for about 17 minutes.
Toothpick test :) Insert a toothpick into the center, if it comes out clean they're done!

For the Frosting:

Whisk the margarine until soft and fluffy
Gradually add the confectioners sugar and continue whisking
Then add the vanilla and milk and continue to whisk until it has reached the desired consistency
Frost cupcakes.
Add toppings of your choice. I used crushed nuts.
DEVOUR!