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Carrot Cake Cupcakes with Sweet Vanilla Frosting (Vegan and Gluten Free)

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If you’re craving classic carrot cake, then these Vegan and Gluten Free Carrot Cake Cupcakes with Sweet Vanilla Frosting are the treat for you!

Vegan and Gluten Free Carrot Cake Cupcakes with Sweet Vanilla Frosting on a table with carrot decorations

Need an easy and delicious 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 vegan cupcake with creamy vanilla frosting? Then look no further than these scrumptiously fun Carrot Cake Cupcakes with Sweet Vanilla Frosting, my friend!

Why this Recipe Works:

  • These cupcakes have just the right amount of spice and are super moist. They really are perfect little vegan carrot cakes!
  • These cupcakes are great for holidays or Springtime gatherings.
  • 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?

What makes these cupcakes vegan?

  • The almond milk and apple cider vinegar combo acts as a vegan buttermilk – total vegan baking magic at work!

Is carrot cake healthier than regular cake?

  • It’s not necessarily “healthier”, but since this recipe does include a good amount of carrots, you are getting some extra nutrients! If you add walnuts or raisins, you’re also getting some extra nutrients there too.

Looking for other vegan cupcake recipes? Then you have to try my:

How to Make Vegan and Gluten Free Carrot Cake Cupcakes with Sweet Vanilla Frosting:

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! Enjoy!

You’ll find the recipe for Sweet Vanilla Frosting HERE.

Top Tips for Making Vegan and Gluten Free Carrot Cake Cupcakes with Sweet Vanilla Frosting:

  • For something extra special, try sprinkling your cupcakes with a smidge of cinnamon or nutmeg. You can even try adding some chopped walnuts to the top, too!
  • Not big into frosting? These cupcakes are so delicious on their own, they could even act as “Carrot Cake Muffins”!
  • For a more sustainable approach, bake your cupcakes in silicon cupcake liners

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Carrot Cake Cupcakes with Sweet Vanilla Frosting (Vegan + GF)

If you're craving classic carrot cake, then these Vegan and Gluten Free Carrot Cake Cupcakes with Sweet Vanilla Frosting are the treat for you!
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: plant based, vegan
Keyword: Carrot Cake Cupcakes, Vegan Carrot Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 cupcakes

Ingredients

Wet

  • 1/2 cup + 2 Tb. Non-Dairy Milk I use almond milk
  • 1 Tb. Apple Cider Vinegar  
  • 1/3 cup + 1 Tb. Canola oil NonGMO or Organic, if possible

Dry

Carrots

  • 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:

  • 2/3 cup Non-Hydrogenated Vegetable Shortening
  • 2 cups Powdered Sugar
  • 2 Tb. Non-Dairy Milk I use almond
  • 1/8 tsp. Salt

Instructions

Cupcakes

  • Preheat your oven to 350°.
  • 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.
  • In a small bowl, combine the WET ingredients and then set it aside.
  • In a medium bowl, add the DRY ingredients and stir to combine.
  • Then, add the wet ingredients as well as the grated carrot to the bowl with the dry ingredients and mix well.
  • 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.
  • 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.
  • 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.
  • Cool completely before frosting, and in the meantime, bask in the glory of your beautiful carrot cake cupcakes!

Sweet Vanilla Frosting

  • Using an electric stand or hand mixer, cream the shortening on a medium speed for about 30 seconds.
  • Then, add half of the powdered sugar and half of the almond milk and mix on high for about 30 seconds.
  • 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.
  • 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!

Notes

  • For something extra special, try sprinkling your cupcakes with a smidge of cinnamon or nutmeg. You can even try adding some chopped walnuts to the top, too! 
  • Not big into frosting? These cupcakes are so delicious on their own, they could even act as "Carrot Cake Muffins"!
  • For a more sustainable approach, bake your cupcakes in silicon cupcake liners
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

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