Go Back
+ servings
Vegan carrot cupcakes with vegan cream cheese frosting
Print Recipe
5 from 7 votes

Vegan Carrot Cupcakes with Cream Cheese Frosting

These cute little Vegan Carrot Cupcakes with vegan Cream Cheese Frosting are light, moist and fluffy. They are studded with raisins and nuts and deliciously spiced with fresh ginger and cinnamon.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 cupcakes
Calories: 385kcal


For the carrot cupcakes:

For the vegan cream cheese frosting


Make the carrot cupcakes

  • Preheat the oven to 350 degrees Fahrenheit.
  • Mix the flour, baking soda, baking powder, salt and cinnamon in a bowl.
  • Add the sugar, vegetable oil, nondairy milk, vinegar, carrots, ginger, walnuts and raisins and mix until everything is just incorporated.
  • Line a 12-cup cupcake tin with liners. Divide the batter equally among them.
  • Bake for 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
  • Cool thoroughly on a rack before frosting.

Make the vegan cream cheese frosting

  • Using a hand mixer or a whisk, beat together the cream cheese, butter, vanilla and confectioner's sugar until smooth and creamy.
  • Frost the cakes. You can sprinkle on some chopped walnuts over the frosting or serve just as.


Serving: 1frosted cupcake | Calories: 385kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Sodium: 214mg | Potassium: 201mg | Fiber: 3g | Sugar: 38g | Vitamin A: 2459IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg