These soft, moist, and fluffy vegan carrot cake cupcakes with cream cheese frosting are the perfect Easter dessert for kids and adults alike - They‘re egg-free, lactose-free, dairy-free, and much healthier than traditional recipes! You can also transform these handy little carrot cakes into gluten-free or nut-free muffins!
*Note: Be sure to check out the recipe video + step-by-step photos in the blog post above. Also, I recommend using metric measurements.
Preheat your oven to 356°F (180°C). Line a 12-count muffin pan with cupcake liners.
Grate the carrots finely and set them aside.
In a measuring cup, whisk together the applesauce, vegetable oil, dairy-free milk, sugar, vinegar, and vanilla extract. Then set aside.
Sift the flour into a mixing bowl. Add ground almonds, baking powder, baking soda, a pinch of salt, and cinnamon, and whisk everything together.
Now pour the wet mixture into the flour mixture and mix briefly until just combined. Then fold in the grated carrots.
Divide the batter into the prepared muffin cups and bake in the preheated oven for 25 minutes. When a toothpick comes out clean they are done.
Allow the muffins to cool in the pan for 15 minutes. Then remove onto a wire rack and allow to cool completely.
Once they’re cooled, mix all the ingredients for the cream cheese frosting with a hand mixer until creamy. Pipe or spoon it onto your cupcakes and garnish with small marzipan carrots, chopped pistachios, or whatever decoration you desire.
For information on storage & freezing as well as ingredient substitutions and many more helpful baking tips be sure to read the blog post above!
The nutritional information is calculated for 1 cupcake of 12 without frosting and decoration.