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–+ servings
The Best Vegan Carrot Cake Recipe Ever

Carrot Cake Cupcakes

Feel free to interchange the tropical pineapple & coconut with traditional raisins & walnuts! Keep in mind this recipe really does not dome much but rather the cupcakes stay rather flat!
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 18

Ingredients
  

For the Carrot Cake Cupcakes:

  • ⅓ cup Vegetable Oil 80ml
  • ⅓ cup Applesauce 80g
  • 2 cup All Purpose Flour 250g
  • 1 teaspoon Baking Powder 4g
  • 1 teaspoon Baking Soda 4g
  • ¼ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • ½ cup Light Brown Sugar 105g
  • ¼ cup Granulated Sugar 50g
  • 1½ teaspoon Vanilla Extract 7ml
  • 2 cups Carrots 250g
  • ¾ cup Crushed Pineapple drained well
  • ½ cup Toasted Coconut
  • 1 Tbs Orange Zest
  • 2 Tbs Orange Jucie

For the 2-2-2 Cream Cheese Icing:

Instructions
 

  • Line your cupcake pan(s) with paper liners & preheat your oven to 350°F
  • In a large bowl combine both sugars with the oil, applesauce, vanilla extract, orange juice, zest & salt, whisk vigorously to incorporate well
  • Sift together all of the dry ingredients directly into the oil/sugar mixture in the bowl & whisk smooth
  • Add the grated carrots, pineapple & the toasted coconut mix well
  • Portion batter into the cupcake pans filling about 3/4 of the way full & bake immediately at 350°F in a preheated oven for approximately 25 minutes or when they are springy to the touch when you gently press the centers.
  • Cakes are done when a toothpick inserted into the center comes out with moist crumbs not raw batter.
  • Cool the cupcakes in the pans until they are cool to the touch, then flip them out onto a cooling rack to cool completely
  • Prepare the cream cheese icing according to the instructions on that recipe post & add the vegan lactic acid powder at the last stage of mixing

Video

Notes

Be sure to read all the notes for success above the recipe
Storage Carrot cake cupcakes with shelf stable cream cheese icing do not have to be refrigerated. They will stay fresh for about 3 days wrapped loosely at room temperature. For longer storage refrigerate for up to 1 week. Freeze cupcakes wrapped well for up to 1 month
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