Vegan Carrot Cake Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warmly spiced vegan cupcakes made with carrots, raisins, and topped with vegan cream cheese frosting. They're fluffy and moist, perfect for spring celebrations or as an Easter treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/3 cup unsweetened soy milk (or almond, oat)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups peeled, grated and chopped carrots
- optional add-ins: 1/2 cup chopped walnuts and/or raisins
- 1/2 cup vegan butter (slightly softened to room temperature)
- 8 ounces vegan cream cheese (I like Tofutti brand, see Notes)
- 3-4 cups powdered sugar
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 232mg
- Total sugar
- 52g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 109mg
- Calcium
- 23mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.