Vegan Carrot Cake Cupcakes (Healthy Recipe)

Focus on a vegan carrot cake cupcakes on a plate with more cupcakes in the background.

5 from 1 vote

Vegan Carrot Cake Cupcakes (Healthy Recipe)

These vegan carrot cake cupcakes are healthier than regular cupcakes, but also ultra moist, flavorful and decadent! Made completely dairy-free and egg-free too. Perfect treat for the spring, Easter, Mother's day or any celebration!

Prep Time20

Cook Time22

Total Time42

Course: Dessert

Cuisine: American

Keyword: Vegan

Servings: cupcakes

Calories: 303kcal

Author: Jessica Laroche

Equipment

Electric mixer
Immersion blender regular blender works too

Ingredients

For the cupcakes

1½ cup all-purpose flour
1 tbsp ground flaxseeds
1 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
pinch of salt
½ cup maple syrup
½ cup milk
½ cup almond butter pourable
1½ cup shredded carrots
½ cup pineapple fresh or canned, chopped finely

For the frosting

¾ cup aquafaba liquid from a can of chickpeas
1½ cup Medjool dates
½ cup coconut oil refined or unrefined

Instructions

Make the cupcakes

Pre-heat the oven to 350º and line a muffin pan with 12 paper liners.
In a large bowl, combine the flour, ground flaxseeds, cinnamon, baking soda, baking powder and salt.
In a medium bowl, combine the almond butter, plant-based milk and maple syrup. Whisk well to remove all the almond butter clumps. Then, add the shredded carrots and pineapple and stir to combine.
Pour the wet ingredients over the dry and stir to combine.
Divide the batter in between the 12 prepared muffin tins and bake for 22 minutes. Check for doneness by poking with a toothpick, it should come out clean. Let them completely cool down in the muffin pan.

Make the frosting

Warm up the aquafaba until very hot either in the microwave for about 1 min or using the stove. Then, transfer the aquafaba, pitted dates and coconut oil in a tall jar/glass. Blend the mixture using an immersion blender until very smooth, this might take a few minutes. You can also use a regular blender.
Transfer the mixture to a medium bowl and put it in the freezer for about 30 minutes. Then, whip for about 5 minutes. It should become lighter, paler and fluffier. Transfer back in the freezer for another 20 minutes or so and whip once more for 5 minutes.
Once the cupcakes are COMPLETELY cooled down, you can frost them.

Video

Notes

Store the cupcakes at room temperature for 24 hours. For longer storage, cover and keep in the fridge for up to 4-5 days. You can freeze the cupcakes without the frosting.
For best results, measure the flour following the spoon and level method.
Be sure not to leave any clumps of almond butter while whisking.
You can use canned pineapple. In that case, drain well but no need to pat dry. You want the fruit to be moist without dripping juice.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition