Vegan Carrot Cupcakes
Moist, spiced carrot cupcakes topped with fluffy plant-butter icing — a plant-based treat that sneaks in a serving of vegetables without anyone noticing.
- Prep Time
- 15 min
- Cook Time
- 17 min
- Total Time
- 32 min
- Servings
- Makes 18 cupcakes
With Easter around the corner, it's time for the Easter Bunny's favorite cupcake — carrot, obviously. My husband firmly believes nuts belong only in banana bread or eaten plain, while I'm solidly in the "nuts belong in everything" camp, so we've agreed to disagree and just leave the pecans optional.
No matter which side of that debate you're on, these cupcakes are moist, perfectly spiced, and manage to sneak actual vegetables past even the pickiest eaters at the table.
Ingredients
For the Cupcakes
- 2 cups flour (oat flour is my favorite)
- 1 1/2 cups sugar (maple sugar is my favorite)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons ground flaxseed + 6 tablespoons water (let sit 2-3 minutes)
- 1/2 cup oil (coconut or avocado oil)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2 heaping cups grated carrots
- 1/2 cup chopped pecans (optional)
For the Icing
- 1 cup plant butter, softened
- 4 cups confectioners' sugar
- 2 teaspoons vanilla extract
Instructions
- 1Preheat oven to 350 degrees. Combine the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.
- 2Stir in the flaxseed mixture, oil, vanilla, and apple cider vinegar, and beat for about 1 minute until combined.
- 3Fold in the grated carrots and pecans, if using, just until combined.
- 4Fill lined muffin cups two-thirds full and bake for 16-18 minutes. Transfer to a cooling rack to cool completely.
- 5For the icing: beat the plant butter at high speed for 2-3 minutes. Add the confectioners' sugar and vanilla, and continue mixing for another 2-3 minutes.
- 6Pipe the icing onto the cooled cupcakes. Store in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
Tips
- If you add pecans to the batter, top the icing with a few extra chopped pecans too, so nut-allergic friends know exactly what they're getting into before they take a bite.
