Vegan Carrot Cake Cupcakes

Vegan Carrot Cake Cupcakes

carrot cake cupcakes

What can be better than carrot cake?


Whenever I am not testing and preparing recipes for my regular videos, I try to test and create vegan ones!

As many of you may know I do practice veganism.

Pretty much the only time I do not, is at the end of my videos where I take a bite of whatever dessert I have made.

For the most part it is quite easy to convert any recipe to a vegan one.

I recently had the opportunity to convert my carrot cake recipe for my cousins birthday, since carrot cake is her all time favorite dessert!

I didn’t tell anyone they were vegan however until after the rave reviews starting pouring in!  Hehehehe 😉

I topped each cupcake with vegan cream cheese icing, and well…..let’s just say there are now a few NEW believers that vegan is indeed ~ delicious!

For those who don’t care to follow a vegan recipe for whatever reason, you can of course make cupcakes from my amazing Tropical Carrot Cake and ice with traditional Cream Cheese Icing recipe!

Vegan Carrot Cake Recipe
This recipe can also be baked into 8" cake layers instead of cupcakes
Preheat oven to 350°F (177°c)
Unlike my regular carrot cake recipe which uses Browned Butter, we will be substituting here with oil
Serves: 24 cupcakes or 2- 8" Cake Layers
  • Almond Oil (or any vegetable oil of your choice) 1cup + 2 Tablespoons (260ml)
  • All Purpose Flour 1½ Cups (195g)
  • Cake Flour ¾ cup (90g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoons (7g)
  • Salt ¾ teaspoon
  • Ground Cinnamon 1 Tablespoon (15g)
  • Granulated Sugar ¾ cup (150g)
  • Light Brown Sugar ¾ cup (158g)
  • Ground Flax Seeds 8 Tablespoons (56g)
  • Almond Milk 12 Tablespoons (180g)
  • Vanilla Extract 1 Tablespoon (15ml)
  • Carrots Shredded from 5 medium carrots approx 2½ cups (300g)
  • Pecans ground fine 1½ cup
  • Zest of 1 Orange
  1. In a large mixing bowl combine the ground flax and the almond milk. Set aside for about 5 minutes until thickened. These are called flax eggs.
  2. Meanwhile in another bowl sift together the flours, cinnamon, baking powder, baking soda and salt together.
  3. To the flax "eggs" add both sugars, the oil, vanilla extract and zest of orange. Whisk everything well to incorporate to a smooth mixture.
  4. Shred the carrots and chop the pecans (I like mine finely ground) and add to the sugar / oil mixture.
  5. Add the sifted dry ingredients to the liquid mixture all at once and stir to combine well.
  6. Portion batter into cupcake liners and bakery from approximately 25-30 minutes or Until They Are Done
Carrot cake can be kept at room temperature for up to 4 days wrapped in an airtight container. Or frozen for up to 1 month wrapped well.
Now for the building on recipes!
Vegan Carrot Cake Cupcakes
This is a building on recipes recipe so you must prepare the carrot cake cupcakes from the recipe above and then prepare the vegan cream cheese icing
Serves: 24
  1. Cool cupcakes completely before icing with vegan cream cheese icing
Cream cheese icing topped cupcakes must be kept refrigerated for up to 1 week in an airtight container
I used my XL cake Decorating Kit to ice the cupcakes as shown in the picture with the #826 Ateco Tip

Flax eggs are ground flax seeds steeped in alternative milk or water to thicken. 2 Tablespoon flax + 3 tablespoons water (or almond milk) = 1 egg
For those wanting to use real eggs- omit the flax and almond milk from the recipe below, add 2 eggs and proceed as normal



That’s me and my cousin Carrie!

(I was so proud of her! LOL)

circa 1978

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  1. Gretchen,

    I am so excited to try the Vegan Buttercream for my daughter-in-law who is not only lactose intolerant, allergic to egg yolks, all dairy products and gluten intolerant. It is so difficult for her and I would so much like to find a really yummy cake/cupcake recipe for her. If you have any ideas I would love to see them.

    Thanks so much for all your sharing, recipes and videos.

  2. Hey,

    First of all, I would like to say you are marvelous at baking and your recipes are out of this world and they never fail.

    I would like to request if you could do a video on cookies.

    1. HI ! Thanks! I plan to make some cookies very soon , as it is WAY OVERDUE dontcha think! ? LOL I sure do! How about the best Chocolate Chip Cookies recipe first and then a White Chocolate Macadamia nut? Yum YUM!

  3. Awe, no video!! =( I am recently learning about the vegan lifestyle and diet. I’ve tried almost all your other cake recipes. LOL but now I’m trying to change my eating lifestyle a little bit at a time…. I come log on to see this!!! awesome. Hope you will make videos for all your vegan recipes some day!

  4. Hi Gretchen
    Would dis recipe be fine by leaving out carrots n replacing pecans with hazelnut flour or hazelnut paste n turn dis cake into vegan hazelnut cake to make Ferrero rosherr truffle cake..if u have any other ideas to convert this carrot cake into hazelnut cake pls mention :)..
    Curiously waiting for ua version of vegan vanilla cake with or without aquafaba.

  5. Hey Gretchen,
    I’ve tried your recipe for the vegan carrot cake and the taste of it was good. The texture was not. I only found flax flour in the store. Do you know if that’s the same thing like ground seeds? Wondering, because my “flax-eggs” were pretty much like rubber or chewing gum….. I supose it is not meant to be like that.
    Do you have an idea what went wrong?

    1. Hmm Im not sure if flax FLOUR is same as ground flax seeds..Im thinking it is NOT since the texture should have been more gelatinous and “wet” rather than thick and gummy

  6. Hi gretchen:
    I looked through the questions to see if i could switch the ap flour for a gluten free flour any help would be appreciated thank you in advance

    1. For the NON vegan recipes I have been told GF mix is a straight 1:1 sub, but once vegan is thrown into the mix it does change things slightly. I am not a gluten free baker at all so I have not personally experimented with this. Sorry!

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