Need an easy and delicious springtime inspired dessert for, oh, I don’t know… a gathering with friends and family, a work or class party, or, because it’s Thursday and you’ve realized you deserve a darn good delicious cupcake with creamy vanilla frosting? Then look no further than these scrumptiously fun Carrot Cake Cupcakes with Sweet Vanilla Frosting, my friend!
This recipe is great to serve to your guests, because everyone will feel like they’re getting their own individual carrot cake – how special, right?
Let’s get right to it, then! Here’s how you make them:
1 – Preheat your oven to 350°.
2 – Then, line 12 spots of a cupcake pan with paper liners. (But have a second pan on stand by just in case! I’ll explain later…) FYI – When it comes to lining these cupcakes, I like to use THESE along with plain white liners.
3 – In a small bowl, combine the WET ingredients and then set it aside.
4 – In a medium bowl, add the DRY ingredients and stir to combine.
5 – Then, add the wet ingredients as well as the grated carrot to the bowl with the dry ingredients and mix well.
6 – Fill your cupcake liners with batter until just 2/3 full. Be mindful not to add too much, since we don’t want those cupcakes to overflow as they rise! Use a second cupcake pan with a couple extra cupcake liners, if needed.
7 – Bake these babies in your pre-heated oven for 20-22 minutes or until a toothpick inserted down the center comes out free of batter. Be sure to test this on several cupcakes.
8 – After 10 minutes out of the oven (or until cool enough to handle), very carefully turn the cupcakes out onto a cooling rack, and turn them right side up to finish cooling.
9 – Cool completely before frosting, and in the meantime, bask in the glory of your beautiful carrot cake cupcakes!
You’ll find the recipe for Sweet Vanilla Frosting below.
Want to share your feedback on the recipe? Have a question? Please do so in the comments below!
Carrot Cake Cupcakes with Sweet Vanilla Frosting (Vegan + GF)
Makes 12-14 cupcakes
- 1/2 c. + 2 Tb. Non-Dairy Milk (I use almond milk)
- 1 Tb. Apple Cider Vinegar (I like THIS brand)
- 1/3 c. + 1 Tb. Canola oil (NonGMO or Organic, if possible)
- 1 1/2 c. (220 g.) Bob’s Red Mill Gluten-Free All Purpose Flour
- 1 c. (154 g.) Granulated Sugar OR Coconut Sugar
- 1 1/2 tsp. Ground Cinnamon
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/4 tsp. + one pinch Nutmeg
- 1 1/2 cups (175 g.) Grated or Shredded Carrots
*Want to add raisins or walnuts? Go for it! Add 1/4 cup of one or both.
For the Sweet Vanilla Frosting:
Makes frosting for 12 – 14 cupcakes
- 2/3 cup Non-Hydrogenated Vegetable Shortening
- 2 cups Powdered Sugar
- 2 Tb. Non-Dairy Milk (I use almond)
- 1/8 tsp. Salt
1 – Using an electric stand or hand mixer, cream the shortening on a medium speed for about 30 seconds.
2 – Then, add half of the powdered sugar and half of the almond milk and mix on high for about 30 seconds.
3 – Next, add the salt and remaining sugar and almond milk. Mix on high again for another 30 seconds. If you feel the frosting should be slightly thicker, add a spoonful or so more of powdered sugar. For slightly thinner frosting, add a splash of almond milk – but be careful – a little goes a long way! Scrape down the sides of the bowl as needed.
5 – Frost your cupcakes the old fashioned way with a butter knife or offset spatula, or, put your fancy pants on and place the frosting in a pastry bag fitted with a decorating tip!