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Irresistible Vegan Carrot Cake Cupcakes in Just 22 Minutes

Carrot cake cupcakes vegan
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Delicious vegan carrot cake cupcakes that are moist, flavorful, and easy to make.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup crushed pineapple (drained)
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix oil, brown sugar, almond milk, and vanilla until smooth.
  4. Add the dry ingredients to the wet mixture and stir until combined.
  5. Fold in grated carrots, crushed pineapple, and walnuts (if using).
  6. Fill each cupcake liner 2/3 full with batter.
  7. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  8. Let cool before frosting.

Notes

  • Store cupcakes in an airtight container for up to 3 days.
  • For extra flavor, add a pinch of ginger or cloves.
  • Use gluten-free flour if needed.

Nutrition

Find it online: https://brunchnest.com/vegan-carrot-cake-cupcakes-recipe/