Unveil the delight of Vegan Carrot Cake Cupcakes, where health meets decadence in a perfect culinary creation. These cupcakes are made with a rich blend of unsweetened almond or oat milk, finely grated carrots, and a mix of warming spices, topped with a creamy vegan cream cheese frosting. Ideal for anyone seeking a plant-based alternative, these cupcakes do not skimp on flavor or texture.
Why You’ll Love This: These cupcakes are a testament to how vegan baking can equal, if not surpass, traditional methods in both taste and satisfaction. The use of natural sweeteners like maple syrup and coconut sugar, coupled with the hearty addition of oats, ensures each cupcake is moist and flavorful. The spices add a lovely warmth that makes these treats irresistible. The vegan cream cheese frosting adds a smooth, rich finish that perfectly complements the spiced cake.
Perfect Occasion: Vegan Carrot Cake Cupcakes are perfect for any gathering where you want to impress with thoughtful, inclusive options. They’re fantastic for birthday parties, office gatherings, or as a weekend baking project with kids. They also make a lovely addition to any holiday dessert table, especially for Thanksgiving and Christmas.
Decoration Tips: To make these cupcakes visually stunning, use a star nozzle to pipe the vegan cream cheese frosting for a professional touch. Top each cupcake with a small piece of walnut, a sprinkle of cinnamon, or a tiny carrot made from marzipan to hint at the flavors inside. Present them on a cake stand lined with edible flowers for a truly eye-catching display.
Ingredients:
- 1 cup unsweetened almond milk or oat milk
- 1 cup finely grated carrots
- ½ cup maple syrup
- ¼ cup coconut sugar, brown sugar, or organic cane sugar (optional, for added sweetness)
- ¼ cup melted vegan butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, ground ginger, and ground cloves)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups regular or gluten-free all-purpose flour
- ½ cup quick oats or old-fashioned rolled oats
Vegan Cream Cheese Frosting:
- 1 ½ cups powdered sugar
- 4 tablespoons softened vegan butter
- 4 oz vegan cream cheese
- Prepare the Oven: Preheat the oven to 350°F (175°C). Line 12 cupcake molds with paper liners, optionally sprayed with non-stick spray to prevent sticking.
- Combine Ingredients: In a large mixing bowl, blend melted vegan butter, carrots, almond or oat milk, maple syrup, optional sugar, apple cider vinegar, vanilla extract, cinnamon, pumpkin pie spice, salt, baking soda, and baking powder.
- Incorporate Flours and Oats: Gradually mix in the flour and oats until just combined, taking care not to overmix to keep the cupcakes light and fluffy.
- Bake: Evenly distribute the batter among the 12 cupcake molds. Bake in the preheated oven for about 25 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cupcakes are baking, use an electric mixer to combine powdered sugar, softened vegan butter, and vegan cream cheese until smooth.
- Decorate and Serve: Once the cupcakes have cooled, frost them with the prepared vegan cream cheese frosting.
Enjoy these splendid Vegan Carrot Cake Cupcakes, a treat that promises both health and indulgence in every bite!
