Vegan Carrot Cake Cupcake Recipe

So let’s just address the elephant in the room first, sometimes things in life don’t quite go the way you planned and sometimes things go so badly that you get annoyed and give in and that means your cupcakes might look like they’ve been iced and decorated by a child but that’s okay. It’s what’s on the inside that counts, right? And the inside tastes bloody great. This recipe is my attempt at ‘Easter content’ I don’t think really think carrot cake is an Easter thing but I was stuck for ideas and my deductions were Easter-rabbits & bunnies-they eat carrots-carrot cake. The measurements are in grams but this website should be able to help you convert them.

Prep Time: 15 minutes 
Cook Time: 25-30 minutes
Makes: 10-12 Cupcakes


  • 150g plain flour
  • 100g brown sugar
  • 100g grated carrot (roughly 1 medium sized carrot)
  • 100ml melted coconut oil
  • 50ml almond milk
  • 2 chia eggs (2 tbl spoons chia seeds crushed or milled & 6 tbl spns of water and leave to rest for 10 minutes)
  • 1 tsp baking powder 
  • 1 orange 
  • handful of walnuts
  • 1 heaped tbl spn cubed crystallized ginger
  • 1 tsp cinnamon powder
  • 1 heaped tsp mixed spice 
  • 1/2 tsp ground ginger
Cream cheese icing:
  • 100g vegan cream cheese 
  • 200g icing sugar 
  • Dash of lemon juice


  1. Preheat your oven to 180C/350F.
  2. Go ahead and grate the rind of your orange, and your carrot (remember to peel it first) and then with the left over orange make sure you squeeze out all the juice and set everything side for later use. 
  3. In a bowl combine your dry ingredients, the flour, baking powder, cinnamon and mixed spice. Mix until all is combined.
  4. In your main mixing bowl mix together your ready made chia egg, sugar, oil, grated orange and the orange juice and mix together. 
  5. Add your dry ingredients into your main mixing bowl with the wet mix and fold together. Gradually add the almond milk a little at a time. Once that is mixed well add in the carrot, walnuts and cubed crystallized ginger.
  6. Using an ice cream scoop to make sure your cupcakes will be the same size scoop the mix into the cases. 1 scoop per case should work perfectly but you're welcome to add more. Pop into the oven for 25-30 minutes.
  7. Once your cupcakes are cooked and completely cooled down you can start on the icing.  In a bowl mix together your cream cheese, icing sugar and a dash of lemon juice until combined. You may need to add more icing sugar/cream cheese but this will depend on you and your taste preferences.
  8. Finally ice and decorate your cupcakes in anyway you please, and enjoy! 

Let me know in the comments if you decide to give these a go and what you thought of them!- Anna x


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