Get ready for your new favourite treat — Vegan Carrot Cake Cupcakes. Ready in about 20 minutes (most of that is baking time), these dairy-free and gluten-free cupcakes are light, sweet, and made with just six simple ingredients. They’re quick to prepare and perfect for a midweek dessert, a bake sale, or a weekend treat.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Carrot Cake Cupcakes
- Substitutions
- Variations
- How to make Vegan Carrot Cake Cupcakes
- Leftovers
- Recipe FAQs
- You might also like
- Vegan Carrot Cake Cupcakes Recipe
Why this recipe works
These carrot cake cupcakes are designed to be simple, reliable, and delicious year-round. The recipe uses common supermarket ingredients and requires minimal prep, so you can have warm cupcakes on the table quickly. Grated carrots add moisture and a mild sweetness, contributing to the cake’s tender texture while sneaking in a serving of vegetables.
Because the recipe is vegan and gluten-free, achieving a light, fluffy rise can be a challenge. This version balances the ingredients to rise well and maintain a soft crumb rather than becoming flat or overly dense. The neutral flavour profile also makes these cupcakes a great base for add-ins like raisins, nuts, or berries.
They’re kid-friendly and a fun baking project to make with children. These cupcakes work well for seasonal baking — try them for Easter, or decorate for Halloween or other celebrations.
Ingredients to make Vegan Carrot Cake Cupcakes
- Gluten free self-raising flour – I often use Doves Farm.
- Cinnamon – adds warm spice to the batter.
- Maple syrup – a natural liquid sweetener that keeps these refined-sugar free.
- Coconut oil – melted before adding.
- Unsweetened plant milk – almond milk works well here.
- Carrots – grated finely so they blend easily into the batter.
Refer to the recipe card below for exact quantities and full instructions.
Substitutions
- Flour – If you don’t have gluten-free self-raising flour, use regular self-raising flour (not gluten-free) or add 1 tbsp baking powder to plain flour.
- Oil – Rapeseed oil or regular butter (if not vegan) can replace coconut oil.
- Sweetener – Honey can be used instead of maple syrup for non-vegans.
- Milk – Dairy milk works fine if you’re not keeping the recipe vegan.
Variations
- Deluxe – Add grated parsnip, a pinch of nutmeg, and sultanas for a richer flavour. Raisins, chopped nuts, or berries all work well.
- Kid-friendly – Let kids help grate and stir. For a decorated finish, top with vegan cream cheese frosting if desired.
How to make Vegan Carrot Cake Cupcakes
Step 1: Preheat the oven to 180°C (350°F). In a large bowl, add the ingredients in the order listed and mix until you have a smooth batter.
Step 2: Spoon the batter into lined cupcake tins and bake for 15–18 minutes, until a skewer comes out clean or the tops spring back gently when touched.
Step 3: Remove from the oven and allow to cool for 15–20 minutes before taking them out of the liners. Cooling helps prevent sticking and keeps the cupcakes intact.
Hint: Let cupcakes cool before removing them from the paper liners so they lift out easily and keep their shape.
Leftovers
Store leftover unfrosted cupcakes at room temperature in an airtight container for 2–3 days. If you frost them (especially with a dairy-based or cream-cheese style topping), refrigerate and consume within 4–5 days. Cupcakes also freeze well — place them in an airtight container or freezer bag and keep for up to two months.
Recipe FAQs
Cupcakes are likelier to stick when they are still warm. Let them cool fully before peeling the liner. If sticking persists, lightly grease the paper liners with a small amount of oil or use silicone moulds.
Yes. Replace eggs with plant-based milk and use vegan-friendly fat and sweetener. This recipe is naturally vegan and gluten-free.
This recipe is gluten-free, vegan, and free of refined sugars since it uses maple syrup. It keeps things simple with six ingredients while still delivering great flavour.
Yes. Use the same batter in a cake pan, and increase the baking time until a skewer comes out clean. Adjust time based on pan size and depth.
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Vegan Carrot Cake Cupcakes
Ingredients
- 200 g gluten free self raising flour
- 1 tsp cinnamon
- 6 tbsp maple syrup
- 4 tbsp coconut oil, melted
- 130 ml unsweetened plant milk (eg almond)
- 2 small carrots, grated
Instructions
-
Preheat oven to 180°C (350°F).
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In a large bowl, add the flour, cinnamon, maple syrup, melted coconut oil, plant milk and grated carrots. Mix until smooth.
-
Spoon the batter into lined cupcake tins and bake for 15–18 minutes at 180°C.
-
Allow cupcakes to cool for 15–20 minutes before removing from liners to help them keep their shape.
Notes
Substitutions & Variations: See the variations section above for ideas like adding raisins, nuts, or berries.
To Store: Unfrosted cupcakes keep at room temperature for 2–3 days in an airtight container. Frosted cupcakes should be refrigerated for 4–5 days.
To Freeze: Freeze in an airtight container or freezer bag for up to two months.
Tip 1: Feel free to fold in extra mix-ins like berries, raisins, or chopped nuts.
Tip 2: Avoid using solely almond, tapioca, or coconut flours for this recipe as they can result in a denser texture and may not rise as well.
Tip 3: Let cupcakes cool for 15–20 minutes before removing from liners so they come out cleanly.
Nutrition
