Moist Vegan Carrot Cake Cupcakes

Vegan Carrot Cake Cupcakes have been part of a very lively Sunday in our kitchen. My granddaughter Lily stood on her little wooden stool, carefully holding the measuring cup, while my husband set out paper liners one by one as if preparing for a school science project.

Outside, the garden was just beginning to show signs of spring, and the scent of damp soil mixed with cinnamon drifting from the oven. I had promised the children something sweet but thoughtful, something that honored our family’s love of carrot cake while being kind to friends who follow a plant based diet.

That afternoon, our neighbor Mrs. Patel stopped by with a basket of fresh carrots from her allotment garden. She told Lily how her own mother used to grate carrots by hand for festive cakes during special days. That small exchange turned baking into a moment of connection across generations and cultures. The kitchen felt warm and animated, flour dusted across the counter like soft snowfall.

When the cupcakes rose tall and golden, Lily clapped as though she had just watched fireworks. The frosting came together silky and pale, with just a whisper of cinnamon. We decorated them with cheerful spring toppers for an early Easter gathering with family. These cupcakes carry the warmth of shared stories, and the joy of adapting traditions in thoughtful ways.

Short Description

These Vegan Carrot Cake Cupcakes are tender, warmly spiced, and naturally sweetened with coconut palm sugar. Finished with creamy vegan cream cheese frosting, they are perfect for spring holidays, afternoon tea, or a comforting homemade treat.

Key Ingredients

For the cupcakes

• 125 g coconut palm sugar
• 60 ml olive oil or rapeseed oil
• 125 ml soy milk
• 1 tbsp apple cider vinegar
• 130 g self raising flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• ⅓ tsp nutmeg
• 1 large carrot, finely grated

For the frosting

• 300 g powdered sugar
• 250 g vegan stick butter
• ½ tsp ground cinnamon
• 1 heaped tbsp vegan cream cheese
• 1 tbsp strong brewed espresso, optional

Tools Needed

• Large mixing bowl
• Wooden spoon
• Whisk
• Fine sieve
• Cupcake pan
• Paper liners
• Cookie scoop or measuring cup
• Wire cooling rack
• Electric hand mixer or stand mixer
• Piping bag with star tip nozzle

Cooking Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 180°C fan. Line a cupcake pan with 7 paper liners. Ensure your oven is fully heated before baking to guarantee an even rise.

Step 2: Create the Vegan Buttermilk
Combine 125 ml soy milk with 1 tablespoon apple cider vinegar in a small bowl. Stir gently and let it sit for 5 minutes. The mixture should thicken slightly and appear lightly curdled. If it does not thicken, allow another 2 minutes.

Step 3: Cream the Sugar and Oil
In a large mixing bowl, use a wooden spoon to blend 125 g coconut palm sugar with 60 ml olive oil. Stir until the texture looks slightly glossy and cohesive. Whisk in the prepared vegan buttermilk until smooth.

Step 4: Add the Dry Ingredients
Sift together the self raising flour, baking powder, cinnamon, ginger, and nutmeg. Gradually fold the dry mixture into the wet mixture using gentle strokes. Avoid overmixing, as this can create dense cupcakes.

Fold in the finely grated carrot. The batter should be soft and spoonable. If it feels too thick, add 1 tablespoon soy milk at a time.

Step 5: Fill and Bake
Divide the batter evenly among the 7 liners using a large cookie scoop. Fill each about three quarters full. Bake at 180°C fan for 27 to 30 minutes. The tops should be golden and spring back lightly when pressed. A toothpick inserted into the center should come out clean.

Step 6: Cool Completely
Transfer the cupcakes to a wire rack and allow them to cool completely before frosting. Frosting warm cupcakes will cause melting.

Step 7: Prepare the Frosting
Beat the vegan butter with an electric mixer until pale and fluffy, about 3 to 4 minutes. Gradually add the powdered sugar in small batches.

Mix in cinnamon, vegan cream cheese, and espresso if using. Continue beating until smooth and creamy. If too thick, add 1 teaspoon soy milk. If too soft, chill for 10 minutes.

Step 8: Decorate
Transfer frosting to a piping bag fitted with a star tip. Pipe swirls onto each cooled cupcake. Add seasonal decorations if desired.

Why You’ll Love This Recipe

Completely dairy free and suitable for plant based diets

Naturally sweetened with coconut palm sugar

Moist texture from grated carrot and oil

Warm spice blend that enhances flavor without overpowering

Easy one bowl method for the batter

Perfect for holidays, bake sales, or family gatherings

Mistakes to Avoid & Solutions

Overmixing the Batter
Overmixing can lead to dense cupcakes.
Solution: Fold gently until just combined. Stop as soon as no streaks of flour remain.

Not Allowing Cupcakes to Cool
Warm cupcakes cause frosting to slide.
Solution: Cool on a wire rack for at least 45 minutes.

Using Coarsely Grated Carrot
Large shreds can create uneven texture.
Solution: Finely grate using the small holes of a box grater.

Frosting Too Runny
Warm butter or too much liquid can soften frosting.
Solution: Chill the mixture for 10 to 15 minutes, then rewhip.

Cupcakes Too Dry
Overbaking is often the cause.
Solution: Check at 27 minutes. Remove once the center springs back lightly.

Serving and Pairing Suggestions

Serve on a tiered tray for spring brunch

Pair with hot tea or freshly brewed coffee

Add fresh berries on the side

Present buffet style during Easter gatherings

Plate individually with a dusting of cinnamon

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 2 days

Refrigerate for up to 5 days due to cream cheese frosting

Bring to room temperature before serving for best texture

Freeze unfrosted cupcakes up to 2 months

Thaw overnight in refrigerator and frost fresh

FAQs

1. Can I use almond milk instead of soy milk?
Yes. Almond milk works well, though soy milk thickens slightly better when mixed with vinegar.

2. Can I make these gluten free?
Use a gluten free self raising flour blend with xanthan gum included. Texture may be slightly more delicate.

3. Can I reduce the sugar?
You may reduce coconut sugar by 20 g, but this can slightly affect moisture and rise.

4. Is the espresso necessary in the frosting?
No. It enhances depth but does not create a strong coffee flavor. It can be omitted.

5. Can I make this as a cake instead?
Yes. Bake in a lined 6 inch round tin for about 30 to 35 minutes, checking with a toothpick.

Tips & Tricks

Toast 1 tablespoon desiccated coconut and fold into batter for added texture.

Add 2 tablespoons raisins for traditional flair.

Chill frosting briefly before piping for defined swirls.

Measure flour accurately by spooning into the cup and leveling.

Recipe Variations

Maple Walnut Version
Add 40 g chopped walnuts to the batter. Replace 1 tablespoon soy milk with 1 tablespoon maple syrup. Bake as directed. Flavor becomes slightly nutty and deeper.

Orange Spice Twist
Add zest of ½ orange to the batter. Replace espresso in frosting with 1 teaspoon orange juice. This variation gives a bright, aromatic finish.

Chocolate Chip Carrot Cupcakes
Fold in 50 g dairy free chocolate chips after adding the carrots. Reduce baking time by 2 minutes. The cupcakes gain small pockets of sweetness.

Final Thoughts

Vegan Carrot Cake Cupcakes bring together tradition and thoughtful baking in a way that feels meaningful in our home. Watching Lily measure sugar beside her grandfather reminded me that recipes grow alongside families. The gentle spices, the soft crumb, and the creamy frosting create a treat that feels celebratory yet simple enough for an ordinary afternoon.

Sharing these Vegan Carrot Cake Cupcakes during spring gatherings has added a fresh layer to our family table. They carry the warmth of shared effort and the sweetness of small hands helping in the kitchen. Baking like this keeps our memories alive while welcoming new ones, and that quiet continuity is something I treasure deeply.