• Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 12

Vegan Carrot Cake Cupcakes

  • Recipe Submitted by on

 Ingredients List

  • 2 cups white spelt flour
  • 1/2 cup+2 tbsp cane sugar (or coconut sugar)
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 2 tsp orange zest
  • 2 1/2 cups shredded carrots
  • 1/2 cup sunflower seed oil (coconut oil or vegetable oil work too)
  • 1/4 cup unsweetened applesauce
  • 1/2 cup orange juice
  • 1/3 cup raisins
  • 1/3 cup walnuts, roughly chopped
  • Coconut whipped cream
  • 1 can full-fat coconut milk, chilled in the fridge overnight
  • 2 tsp vanilla extract
  • 1 tbsp cane sugar


Preheat oven to 350 degrees

Mix the spelt flour, cane sugar, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and orange zest together in a bowl

Next, add the shredded carrots, sunflower seed oil, and applesauce and orange juice and mix until combined.

Stir in the raisins and walnuts and mix until well combined

Line a muffin tray with muffin liners, spray with cooking spray and spoon the batter evenly into each one.

Bake for 23-27 minutes until a toothpick comes out clean

To make the coconut whipped cream, remove the can from the fridge and scoop out just the cream on top (the cream and liquid will have separated in the fridge)

Add the vanilla extract and cane sugar and whip on high until smooth and the whipped cream forms soft peaks

Add the whipped coconut cream to a piping bag and place back in the fridge for 30 minutes to firm up while the cupcakes cool.

Pipe onto the cupcakes.

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