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  • Writer's pictureMealsbymiri

Vegan Carrot Cupcakes

One of my favourite easter themed desserts is carrot cake, and this year I decided to put a spin on this classic by turning it into delicious cupcakes! These are topped with a fluffy lemony cream cheese and whipped cream frosting that is somewhat milder in flavour than your average cream cheese frosting. However, since it doesn't have butter in it it's also not as rich and I find I'm able to eat more of it before feeling full! If you already have a favourite cream cheese frosting for cupcakes feel free to use that instead, but this recipe's variation is definitely a great (although less traditional) alternative.

Ingredients Cupcakes:

230g all purpose flour

60g caster sugar

100g brown sugar

150g unsweetened soy milk

1tbsp apple cider vinegar

2 medium carrots (about 150-180g when grated)

55g neutral oil

2tsp baking powder

0,25tsp baking soda

1tsp cinnamon

0.25tsp cloves

0,5tsp nutmeg

0,5tsp powdered ginger

0,25tsp fine table salt


140g whippable vegan cream (I used Gryr)

100g icing sugar

75g vegan cream cheese

1,5tsp lemon juice

1/2tsp lemon zest


Combine soy milk and apple cider vinegar and set aside to curdle into a vegan “buttermilk”. Mix flour, brown sugar, caster sugar, salt, baking powder, baking soda and the spices in a bowl. Add the curdled soy milk and oil and mix to combine. Grate the carrots and add to the batter. Mix again until you have a smooth but slightly shaggy batter. The carrots will release more juices and make the batter moist as you bake. Divide the batter into approximately 12-15 muffin liners in a cupcake tray, filling the liners almost all the way to the top. Bake at 180C for about 15-17 mins until a toothpick inserted comes out clean. Make the frosting by beating vegan cream cheese until softened, add vegan butter and beat again until soft. Gradually add a powdered sugar until all is incorporated, add lemon juice, lemon zest and whipping cream and keep whipping until you have a light and fluffy frosting that forms stiff peaks. Transfer to a piping bag and pipe on top of your cupcakes. Finish off with some white chocolate, pumpkin seeds, or any other decor you might like!

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