Carrot Cake Vegan Cupcake Recipe

carrot vegan cupcake


1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
1/2 cup applesauce
1/2 cup non-dairy yogurt
1 1/2 cups organic unbleached sugar
1/2 cup packed dark brown organic unbleached sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots — grated
1/2 cup finely chopped walnuts
1/2 cup non-dairy chocolate chips


Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat applesauce and soy yogurt at medium speed until blended.
Gradually beat in the sugars.
Add the vanilla, vegetable oil, and orange juice, and mix until combined and smooth.
On low speed, mix in one-third of the flour mixture.
Scrape down the sides as necessary.
Continue to add the flour mixture in thirds until just smooth.
Fold in the grated carrots, walnuts, and chocolate chips.
Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.
Perfect with Vegan Cream Cheese Spice Frosting

One Comment Add yours

  1. kiki7002 says:

    The is the best carrot cake I have ever tasted. I added about 2 T of flax seed to get that extra Omega 3 and you really couldn’t taste anything. I try to be big on adding little healthy things here and there. I made them in silicone pan and you NEED to let them cool completely because they will be a pain to get out if they are warm considering I did not use liners. In one word… YUM!

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