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Vegan Carrot Cupcake
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5 from 3 votes

Vegan Carrot Cupcakes with "Cream Cheese" Frosting

Prep Time20 mins
Cook Time26 mins
Total Time46 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes


  • For the carrot cupcakes:
  • 2/3 rd cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1 tsp grated fresh ginger
  • 2/3 cup turbinado sugar (can use regular)
  • 1/3 cup canola or other flavorless vegetable oil
  • 1/3 cup plain soy yogurt
  • 1 tsp vanilla extract
  • 1 cup carrots , finely grated
  • 1/3 cup walnuts , lightly roasted then chopped
  • 1/3 cup raisins
  • A pinch of salt
  • For the frosting:
  • 1/2 cup walnuts , lightly toasted then chopped
  • 1/4 cup vegan "cream cheese" (I used Tofutti's Better Than Cream Cheese)
  • 2 tbsp transfat-free shortening
  • 1 1/2 cups confectioners' sugar
  • 1 tsp vanilla extract


  • Make the cupcakes:
  • In a mixing bowl, mix together sugar, vegetable oil, yogurt, ginger and vanilla.
  • Sift into the bowl the flour, baking soda, baking powder, salt and cinnamon. Mix until smooth.
  • Add the carrots, walnuts and raisins and mix in.
  • Line a muffin tin with liners and spray with oil.
  • Fill the liners about 2/3rds of the way up.
  • Bake in a 350-degree preheated oven for 26 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
  • Cool thoroughly on a rack before frosting.
  • Make the "cream cheese" frosting:
  • Mix together the shortening, cream cheese, vanilla and confectioner's sugar until smooth and creamy.
  • Fold in the chopped walnuts.
  • Slather the cupcakes with the frosting.