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Moist Vegan Carrot Cake Cupcakes

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.
Calories:
Author: Sandra Myers

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

Instructions

  • Preheat oven to 180°C fan and line 7 cupcake cases.
  • Mix soy milk with apple cider vinegar; rest 5 minutes to thicken.
  • Stir coconut sugar with oil, then whisk in buttermilk.
  • Fold in sifted dry ingredients and grated carrot gently.
  • Divide into liners; bake 27 to 30 minutes until golden.
  • Cool completely on a wire rack.
  • Beat butter, add sugar, cinnamon, cream cheese, espresso; whip smooth.
  • Pipe frosting onto cooled cupcakes and decorate.