If you’re craving a healthy and delicious dessert, these Vegan Carrot Cake Cupcakes are the perfect treat! They are incredibly moist, naturally sweetened, and made with wholesome ingredients.
Whether you’re vegan or just looking for a dairy-free and egg-free dessert, this recipe will satisfy your sweet tooth without any guilt. Plus, they are topped with a luscious whipped coconut cream frosting that makes them even more irresistible.
What Makes These Vegan Carrot Cake Cupcakes So Moist?
The secret to the moist texture of these Vegan Carrot Cake Cupcakes lies in the combination of mashed banana, shredded carrots, and almond butter. Mashed banana adds natural sweetness and keeps the cupcakes tender, while the shredded carrots contribute moisture and a subtle earthy sweetness. Almond butter provides a creamy richness that enhances the texture, and maple syrup adds the perfect touch of natural sweetness. These ingredients work together to create cupcakes that are soft, fluffy, and absolutely delicious.
Ingredients You’ll Need
To make these Vegan Carrot Cake Cupcakes, you’ll need the following wholesome ingredients:
For the cupcakes:
- 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 (or 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
For the Whipped Coconut Cream Frosting:
- 1 can of full-fat coconut cream (refrigerated overnight)
- 1-2 tbsp of maple syrup
How to Make Vegan Carrot Cake Cupcakes
Making these Vegan Carrot Cake Cupcakes is super simple and requires just a few steps. Follow these instructions for a foolproof, delicious outcome:
- Preheat the Oven and Prepare Your Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with coconut oil to prevent sticking.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free flour, coconut flour, cinnamon, nutmeg, baking powder, and baking soda. This ensures that all dry ingredients are evenly distributed.
- Mix the Wet Ingredients: In a separate bowl, mash the banana and add the cashew milk, maple syrup, and almond butter. Mix well until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until fully combined. Be careful not to overmix, as this can affect the texture of the cupcakes.
- Fold in Carrots and Nuts: Gently fold in the shredded carrots and chopped pecans (or your preferred nuts). This step adds a wonderful crunch and natural sweetness to the cupcakes.
- Fill the Muffin Tin and Bake: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for about 5-10 minutes before transferring them to a wire rack to cool completely.
- Make the Whipped Coconut Cream Frosting: While the cupcakes cool, prepare the frosting. Open the can of refrigerated coconut cream and scoop out the solid part into a mixing bowl. Add the maple syrup and whip with a hand mixer until smooth and fluffy.
- Frost and Serve: Transfer the whipped coconut cream frosting into a piping bag fitted with your preferred tip. Pipe the frosting onto the cooled cupcakes. Serve immediately and enjoy!
Storage Tips: Store any leftovers in the refrigerator for up to two days to keep them fresh.
Why You’ll Love This Recipe
- Completely Vegan and Dairy-Free – Perfect for those following a plant-based diet.
- Gluten-Free Option – Made with gluten-free flour and coconut flour.
- Naturally Sweetened – Uses maple syrup and banana instead of refined sugars.
- Perfectly Spiced – Cinnamon and nutmeg add warmth and depth to the flavor.
- Easy to Make – Simple steps with wholesome ingredients.
These Vegan Carrot Cake Cupcakes are a must-try if you’re looking for a delicious, healthy, and easy-to-make dessert. Whether for a special occasion or just a sweet treat, they are sure to impress!
Vegan Carrot Cake Cupcakes
Ingredients
For the cupcakes
- 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 or 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
For the Whipped Coconut Cream Frosting
- 1 can of full-fat coconut cream refrigerated overnight
- 1-2 tbsp of maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with coconut oil to prevent sticking.
- In a medium-sized bowl, whisk together the gluten-free flour, coconut flour, cinnamon, nutmeg, baking powder, and baking soda. This ensures that all dry ingredients are evenly distributed.
- In a separate bowl, mash the banana and add the cashew milk, maple syrup, and almond butter. Mix well until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until fully combined. Be careful not to overmix, as this can affect the texture of the cupcakes.
- Gently fold in the shredded carrots and chopped pecans (or your preferred nuts). This step adds a wonderful crunch and natural sweetness to the cupcakes.
- Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for about 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. Open the can of refrigerated coconut cream and scoop out the solid part into a mixing bowl. Add the maple syrup and whip with a hand mixer until smooth and fluffy.
- Transfer the whipped coconut cream frosting into a piping bag fitted with your preferred tip. Pipe the frosting onto the cooled cupcakes. Serve immediately and enjoy!