Description
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
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix oil, brown sugar, almond milk, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and stir until combined.
- Fold in grated carrots, crushed pineapple, and walnuts (if using).
- Fill each cupcake liner 2/3 full with batter.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg