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You’re going to love these Delicious Vegan Carrot Cake Cupcakes!

Wait until you taste these Delicious Vegan Carrot Cake Cupcakes, you simply won’t believe there’s no salt, oil, or refined sugar in these little beauties! It turns out you can have your cake and eat it too! This recipe will show you how:)

Plant-based baking doesn’t have to be a challenge. Taking away dairy, sugar, and fat and still achieving a delicious result can be quite a learning curve. However, with a few tweaks and substitutions, you can enjoy delicious, nourishing baked goods again.

This post will show you how to create delicious Vegan Carrot Cake Cupcakes that are oil, salt, and refined sugar-free!

Cathy Fisher’s cookbook Straight Up Food has a lovely recipe for cupcakes which I started out with. I swapped out the banana for applesauce, switched oat flour to wholewheat spelt, and pared down the spices to cinnamon. I LOVED the result and ate 3 before I had frosted them. In fact, as they’re not overly sweet, you can absolutely enjoy them as muffins for breakfast! So although I can’t take full credit for these, I did want to share the deliciousness with you:)

What’s in Delicious Vegan Carrot Cake Cupcakes?

For the sponge:

dates – in lieu of the refined sugar
applesauce – more sweetness
raisins
vanilla extract– always use a good one, it makes a difference!
grated carrots
I used whole spelt flour although the original recipe suggested making oat flour by grinding your own oats
baking soda/baking powder
your favorite non-dairy milk, I used soy
cinnamon

For the frosting:

cashews
non-dairy milk
date syrup
vanilla extract

The frosting reminds me of salted caramel, just without any salt!

In truth, the only issue I had with these cupcakes, was they did stick a little to the paper holders. Does anyone know a trick for that? Please do let me know:)

What equipment do you need to make Delicious Vegan Carrot Cake Cupcakes?

A Vitamix high-speed blender

12 cup cupcake tray

Delicious Vegan Carrot Cake Cupcakes

Print Recipe

Author: Mary Callan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: dessert,
Method: baking
Diet: Vegan

Ingredients

Scale

1 1/2 cups unsweetened non-dairy milk

8 Medjool dates, pitted and chopped

1/3 cup applesauce

1/4 cup raisins

1 teaspoon vanilla extract

1 3/4 cups spelt flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 cups grated carrots

1/2 cup raisins

For the frosting:

3/4 cup non-dairy milk

1 cup raw unsalted cashews

1 teaspoon vanilla extract

1 tablespoon date syrup

Cook Mode

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Instructions

Preheat the oven to 350F and line a 12 cup muffin tray with paper or silicone liners.
Place the non-dairy milk, dates, applesauce, 1/4 cup of raisins, and vanilla extract in a bowl. Leave for about 15 minutes for the dates to soften.
In a large bowl stir together the flour, cinnamon, baking soda, and baking powder.
Pour the milk mixture into a high-speed blender and blitz until smooth, pour into the flour mixture.
Add the grated carrots and raisins. Fold in until combined.
Scoop the batter into the lined cupcake tray and bake for approximately 20 minutes or until the tops are evenly dark golden.
Remove from the oven and cool in the trays for 10 minutes before transferring the cupcakes to a cooling rack.
Allow to cool thoroughly before frosting.
To make the frosting, place the nuts in a bowl and cover them with boiling water. Leave for about 30 minutes to soften.
Drain the nuts. Place all the ingredients in a high-speed blender and blitz until smooth. If the mixture is too thick add a little more non-dairy milk.
Scrap out the frosting from the blender into a small bowl and chill in the fridge until the frosting has thickened sufficiently to use.
Frost just before serving, as the frosting will become loose and not hold its shape if left at room temperature for too long.

I hope you love these Delicious Vegan Carrot Cake Cupcakes If you do make them please take a picture and share it on Instagram and I’ll repost it on my stories. I’d love to hear from you, please leave a comment and rate the recipe! Thanks so much and happy cooking:)