Ang mga madali Vegan na Carrot Cake Cupcakes are incredibly moist and flavorful with cinnamon, nutmeg, crunchy pecans, and delicious coconut cream frosting. The perfect vegan breakfast muffin for any time of the year.
I love the carrot cake flavor on everything. Sometimes I make a full Vegan Carrot Cake, but when I want something simple, I do either my Mga Bola-bolang Enerhiya ng Carrot Cake, Carrot Cake Overnight Oats, O Vegan Carrot Cake Banana Bread.
I wanted an even easier recipe today so I came up with these carrot cake cupcakes. They bring all the flavors of a classic carrot bread in a recipe that is quick and easy to make.
Since the classic carrot cake cupcake recipe contains eggs, butter, and milk, it’s not vegan-friendly. Also, most cupcake frosting recipes also contain cream cheese. So let me show you how to make delicious plant-based carrot cake cupcakes.
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Vegan na Carrot Cake Cupcakes
Ingredients
- 1 tasa Almond Milk - o anumang gatas na nakabase sa halaman
- 1 kutsarita Lemon juice
- 1 ½ tasa Flour ng Lahat-Lyong - (tala 1)
- ½ tasa Hindi Pinong Cane Sugar
- ½ tasa Banayad na Kayumanggi na Asukal - o asukal ng niyog
- ½ kutsarita Baking soda
- ½ kutsarita Paghurno Powder
- ½ kutsarita Asin
- 1 kutsarita kanela
- ¼ kutsarita duguan
- ½ tasa Banayad na Lasa ng Langis ng Oliba - o anumang langis ng gulay
- 2 kutsarita Vanilla Extract
- 1 ½ tasa Ginadgad na Karot
- ½ tasa Tinadtad na Pecans - o mga walnut
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng paper liner ang isang 12-hole muffin tray. Itabi.
- Sa isang maliit na mangkok, haluin ang katas ng lemon at gatas ng almendras. Itabi.
- Sa isa pang malaking mangkok, pagsamahin ang harina, asukal, brown sugar, asin, baking soda, baking powder, cinnamon, at nutmeg.
- Make a well in the center of the flour and add olive oil, vanilla extract and almond milk mixture.
- Combine, scraping down the sides to bring all the ingredients together, and it forms a smooth batter.
- Stir in grated carrots and chopped nuts until well distributed into the batter.
- Hatiin nang pantay ang batter sa 12 butas ng muffin.
- I-bake sa gitnang rack ng iyong oven sa loob ng 20-25 minuto o hanggang sa maging golden brown ang mga ito at ang tusok na itinusok sa gitna ay lumabas na malinis.
- Palamigin nang lubusan sa isang rack bago maglagay ng anumang frosting.
- Maaari mong gamitin ang isang batch ng aking resipe ng vegan frosting para sa madaling paglalagay ng cupcake frosting sa ibabaw. O, para sa magaan na frosting na maaaring ipahid, gamitin ang aking recipe ng frosting na may gata ng niyog.
Mga Tala
kagamitan
Pagkain
Ingredients at Substitutions
It’s super easy to make these moist vegan carrot cake cupcakes. All you need are a few pantry ingredients. Let me explain how to select them and the eventual substitution you can make for each.
- Flour ng Lahat-Lyong – you can also use spelt flour or white whole wheat flour. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Hindi Pinong Cane Sugar – white sugar or sugar-free erythritol works as well for a sugar-free vegan carrot cake muffin.
- Brown Sugar – or coconut sugar or golden erythritol.
- Paghurno Powder at Baking soda – to give the cupcakes a soft and airy texture.
- Karot – make sure you grate them finely. It delivers even more texture, moisture, and flavor to these vegan carrot cupcakes.
- Vanilla Extract – para sa lasa.
- kanela at duguan – para sa mga klasikong lasa ng carrot cake.
- Lemon juice or apple cider vinegar. You can either use bottled lemon juice or freshly squeezed lemons.
- Almond Milk or any plant-based milk you like, including soy milk, oat milk.
- Langis ng oliba – or vegetable oils like canola oil or nut oil like almond oil and coconut oil.
- Tinadtad na Pecans or walnuts or sultanas raisins.
You can customize this cupcake recipe by adding some extra ingredients in the batter, like 1/2 cup of:
- Dinurog na niyog na walang asukal
- Finely chopped canned pineapple slices – make sure you pat dry the slices before adding, or they release too much moisture in the batter.
- mga sultana
How To Make Vegan Carrot Cake Cupcakes
- First, stir the lemon juice and almond milk together in a small bowl. Set aside to give some time to the acid to curd the milk lightly.
- In a large mixing bowl, combine flour, sugar, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg.
- Make a well in the center and pour in the wet ingredients: oil and almond milk mixture.
- Now, add grated carrots, chopped walnuts, or chopped pecans and stir well to combine.
- Feel free to add 1/2 cup of shredded coconut to the batter if you are a coconut lover!
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with a paper liner. Fill each muffin tin evenly with the carrot cake batter.
- Bake the cupcakes in the center rack of the oven for 20-25 minutes at 350°F (180°C) until the top is golden brown and a pick inserted in the center of the cupcakes comes out clean.
- Let the cupcakes completely cool down on a rack until they reach room temperature. It takes about 1 hour.
Aysing
You can serve this recipe as vegan carrot muffins with no frosting, or to make vegan carrot cupcakes, add one of my two vegan frosting recipes:
- Vegan vanilla frosting – this one is made with vegan butter and vanilla. It’s a thick, creamy, and fluffy frosting similar to regular cream cheese frosting without the dairy. It’s easy to pipe to create beautifully presented cupcakes.
- Vegan na frosting ng niyog – this is an easy frosting, lighter in texture. You don’t need a piping bag to spread this on top of your cupcakes. It’s an easy 2-ingredient vegan frosting recipe, but it requires a little bit of organization because you must place the can of coconut cream in the fridge the day before!
Decorating The Cupcakes
First, make sure the carrot cupcakes have completely cooled down. If you add frosting to hot cupcakes, it melts, spreads, and gets absorbed by the cupcake.
If you are using vanilla frosting, use a piping bag and pipe on top of the cupcake. If you use the coconut cream frosting, spread with a spoon. Top each cupcake with a sprinkle of chopped nuts and cinnamon.
Mga Tagubilin sa Pag-iimbak
You can store these vegan carrot cake cupcakes in the fridge for up to 4 days in a sealed box. Another option is to freeze the cupcakes and thaw them the day before serving.
Mga Madalas Itanong
Yes, yes, and yes! This is an amazing vegan carrot cake batter to turn into an 8-inch vegan carrot cake recipe.
Of course, if you want to make a two-layer cake, double up the recipe or make this recipe two times.
I recommend baking each batch separately, so you will need 2 round pans.
Simply use one of my vegan frosting recipes to frost the cake.
Yes, you can replace the oil in this recipe with unsweetened applesauce. This option makes the cupcake very moist and a bit sweeter.
You can’t use almond flour or coconut flour in this cupcake recipe. These low-carb keto flours are very high in fiber and won’t work in an egg-free muffin recipe.
However, you can use spelt flour, white whole-wheat flour, or all-purpose gluten-free flour containing gum – I used Bob Red Mill’s gluten-free flour.
The recipe with gluten-free flour doesn’t rise as much, but the taste is still delicious.
More Vegan Carrot Recipes
If you love carrot cake recipes, try some of these other recipes with carrots:
I was pleasantly surprised on how moist and tasty these were!
I made them for my 3 year old who has some food allergies. He loved them!
Salamat !
fluffy cupcakes that taste delicious!
These are really good. I used oat flour/oatmilk/coconut oil using the same proportions in the recipe. I added raisins and walnuts. I will definitely be making these again perhaps with a little less sugar as I did find them super sweet.
Salamat!!
Great recipe!!! Amazing texture and just the right sweetness!! Love it!!
Yummy one of my favorites
Good day, if I want to make this a day or two ahead of guest, should I freeze them or what is best?
They last well in the fridge in an airtight cake box for up to 3 days, you don’t need to freeze them.
These were superb and I will definitely make again. Used gluten free flour, added raisins and chopped cashews as had no walnuts. Topped with creamy cashew icing. So moist and tasty. Will try with pineapple and chopped walnuts next time. Thanks for a great recipe!!
Absolutely loved this recipe! Would definitely make again! Just wondered what the cook time would be for a loaf?
Thank you! Loaf are thicker so it will probably take 10-15 minutes extra to bake. I would recommend checking often, inserting a toothpick in the center of the loaf. If it comes out clean, it’s ready!
So delicious! The cupcakes were light and fluffy, I’ll definitely be making these again soon. I didn’t bother making frosting as they tasted so good without it.
**I used oat milk, low-protein cake flour, walnuts and added some sultanas.
Amazing recipe !! My non vegan family loved it too, I used oat milk, walnuts and raisins. Butter cream on top because of what I had in. I didn’t have any nutmeg and vanilla and still tasted great