Vegan Carrot Cupcakes
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (8)

Vegan Carrot Cupcakes

NUTRITION · PER SERVING80M COOK
CAL 18%·PRO 6%
CARBS 46G53% OF CAL
1G FIBER11G OTHER34G TOTAL SUGAR
FAT 18G46% OF CAL
11G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced carrot cupcakes with tangy cream cheese frosting. A moist, flavorful dessert that's perfect for celebrations and gatherings.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 24
  • 2 1/4 cups all-purpose flour, sifted (270g )
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • ½ tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup solid refined coconut oil (200g)
  • 1 ½ cups brown sugar (300g)
  • 1 cup unsweetened applesauce (250g)
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots (about 3 large carrots (288g))
  • 1 cup chopped walnuts (toasted (112g))
  • 8 ounces vegan cream cheese (cold from the fridge)
  • ½ cup vegan butter (room temperature)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • ¼ cup cornstarch (sifted (32g))
  • 2-3 cups powdered sugar (sifted (480g))
  • 1 cup chopped walnuts (for garnish (optional))
PREP
40M
SODIUM
194MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.