Breakfasts · Muffins · Sweet Treats

Carrot Cake Cupcakes (vegan)

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These are SO good! As I was pulling these out of the oven this afternoon, my son walked in from school and said “I’m smelling goodness!” We enjoy them un-frosted for breakfast, lunch, and after-exercise snacks or topped with a rich cream-cheese frosting for dessert. My husband’s favorite cake is carrot cake, and he loves these too. Needless to say, they do not last long in our hungry home.

“Eggless Vegan Carrot Cake Cupcakes” is the inspiration for this recipe. After reading many of the comments, (and finding no applesauce in my cupboards!), I made a few modifications and loaded the batter with pineapple, carrots, coconut flakes and whole-grain flour.

They are more dense than a cupcake, and very moist, so you could call them muffins. Either way – Cupcake or Muffin – It is hard to go wrong!

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These freeze well. I freeze any leftover cupcakes (which are rare) and frosting separately so we can enjoy them fresh at a later date. Let the cupcakes thaw either in the refrigerator or on the counter (I wouldn’t recommend microwaving them). I thaw the frosting in the refrigerator overnight.

Vegan Carrot Cake Cupcakes (modified from “Eggless Vegan Carrot Cake Cupcakes”)

Makes 18 cupcakes.

Ingredients:

  • 1 – 20oz. can of crushed pineapple in juice, undrained
  • 1/4 cup vegetable oil
  • 2 1/2 cups white whole-wheat flour
  • 1 1/2 t. baking powder
  • 2 t. baking soda
  • 1/2 cup dark brown sugar
  • 2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. salt
  • 2 rounded cups of baby carrots, finely shredded in a food processor
  • 1/2 – 2/3 cup unsweetened coconut flakes
  • other options: 1/2 cup sliced almonds, 1/2 cup raisins

Frosting Ingredients:

  • 8 oz. nut-milk cream cheese, such as Kite Hill, found at Whole Foods and other health food stores
  • 4 cups powdered sugar
  • 2 t. vanilla
  • 1/4 t. coconut extract (optional)

Directions:

  1. Combine the can of pineapple and oil, set aside.
  2. In a large bowl, mix flour, baking powder, baking soda, sugar, cinnamon, nutmeg salt, and coconut flakes.
  3. Add the pineapple and oil and stir until just moistened.
  4. Fold in shredded carrots and any other add-ins (i.e. sliced almonds or raisins).
  5. Fill 18 greased muffin tins 2/3 full with cupcake batter.
  6. Bake in a 350 degree oven for 20-25 min., or until slightly browned and an inserted knife comes out clean. Let cool completely before frosting.
  7. For the frosting: beat cream cheese, powdered sugar, vanilla and coconut extract in a bowl with a hand mixer until smooth. Top cooled cupcakes with frosting. Keep extra frosting in the refrigerator, or freeze.
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