Vegan Carrot Cake Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan carrot cake cupcakes that are fluffy, moist, and spiced with cinnamon. Made with plant-based ingredients, they're topped with cream cheese frosting, making them a crowd-pleasing dessert for gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup unsweetened almond milk or oat milk
- 1 cup finely grated carrots
- 1/2 cup maple syrup
- 1/4 cup coconut sugar, brown sugar, or organic cane sugar (optional, for added sweetness)
- 1/4 cup melted vegan butter
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ground ginger, and ground cloves)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup regular or gluten free all purpose flour
- 1/2 cup quick oats or old fashioned rolled oats
- 1 1/2 cup powdered sugar
- 4 tbsp softened vegan butter
- 4 oz vegan cream cheese
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 257mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 64mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.