Fluffy Vegan Carrot Cake Cupcakes topped off with a rich and creamy coconut cream frosting. These easter themed cupcakes are an absolute dream. They are super moist, full of carrot cake flavors and a lot healthier than the traditional version. Perfect dessert to treat your loved ones with during the Holidays.

As promised, I am bringing you another fun easter recipe this week. Yesterday I shared my hazelnut chocolate easter eggs. If you are a hazelnut fan you will absolutely love them. Go check them out, if you haven’t yet 🙂

If you are on team Cupcake, however, you need to try this recipe. The batter is so fluffy and moist, you would never guess they are completely plant-based. No eggs, butter or milk needed. As always these cupcakes are gluten-free and refined sugar-free as well.

What makes these vegan carrot cake cupcakes so moist?

• In this recipe I used mashed bananas to naturally sweeten the cupcake and to achieve that extra moisture.
• Almond butter – having a high healthy fat content, nut butters are naturally the perfect alternative to butter and prevent plant-based desserts from being too dry.
• Specifically in this recipe the shredded carrots will help moisten the batter as well.

How to make this recipe

• Mix dry and wet ingredients in two separate bowls.
• Mix together until combined. Divide batter evenly into your muffin pan or muffin liners. If you don’t use muffin liners, make sure to grease the pan with coconut oil beforehand.
• Fold in shredded carrots and pecans. Traditional carrot cake recipes call for raisins as well, but I left them out due to personal preference. If you’d like to add them, go ahead and don’t let me stop you 🙂
• Bake in the oven for about 20-25 minutes and let cool before removing them from the muffin pan.
• To prepare the coconut cream frosting, make sure to refrigerate beforehand. Use the top/solid part of the coconut cream only. Otherwise you won’t be able to pipe your cupcakes. Whip it with a hand mixer for a few seconds until smooth. Add a little bit of maple syrup to give some sweetness to the frosting.

More cupcake recipes to try

• Paleo Matcha Cupcakes
• Vegan Double Chocolate Mini Cupcakes
• Chocolate Frosted Zucchini Bread Cupcakes
• Chocolate Cupcakes

If you happen to make this recipe yourself, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains several affiliate links. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

Vegan Carrot Cake Cupcakes

Yield: 8-10

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Fluffy Vegan Carrot Cake Cupcakes topped off with a rich and creamy coconut cream frosting. These easter themed cupcakes are an absolute dream. They are super moist, full of carrot cake flavors and a lot healthier than the traditional version. Perfect dessert to treat your family and friends with during the Holidays.

Print

Ingredients

• 1 mashed banana
• 1/2 cup gluten-free flour
• 1/2 cup coconut flour
• 1/3 cup shredded carrots
• 1/3 cup chopped pecans (or any other nuts)
• 1/2 cup cashew milk (sub with other plant-based milk)
• 3 tbsp almond butter
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda

Whipped Coconut Cream Frosting

• 1 can of full-fat coconut cream (refrigerate overnight)
• 1-2 tbsp of maple syrup

Instructions

1. Preheat oven to 350 F and grease muffin tin with coconut oil.
2. In a medium sized bowl add flour, coconut flour, cinnamon, nutmeg, baking powder and baking soda.
3. In a separate bowl add mashed banana, cashew milk, maple syrup and almond butter. Mix well until combined.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Fold in carrots and pecans and spread batter evenly into muffin tin (about 3/4 full)
6. Bake in the oven for about 20-25 minutes until toothpick comes out clean. Let cool for about 5-10 minutes before transferring onto a cooling rack.
7. Extract solid part from the coconut cream and transfer into a bowl. Add maple syrup and mix with a handmixer until smooth.
8. Transfer whipping coconut cream into a piping bag with the preferred tip and pipe cupcakes.
9. Serve immediately and store leftovers in the refrigerator for up to two days.

Recommended Products

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  Silicon Muffin Pan