How To Make Perfect Carrot Cake Cupcakes

Categories
DessertsMust tryVeganVegetarian

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Serving Persons

12

Pieces

Preparation Time

30 min.

Preparation Time

Preparation Time

15 min.

Cooking Time

Cuisine:Global
Diets:VeganVegetarian
Dishes:Cakes & TeaCookies
Meals:DessertSnack

How to do it? Professional Chef Female

Carrot cake cupcakes are easy to make and very yummy. Take a look at one of the homemade best carrot cake cupcakes recipe. Here i show you how to make perfect carrot cupcakes. These carrot cake cupcakes are great dessert idea or a quick snack. They are super moist, fluffy and very delicious with toasted walnuts, dark choco chips and a perfect mix of spices.



Here are the steps how i make carrot cupcakes

First, In a large mixing bowl, combine all the ingredients below :

  • 200gr whole wheat flour,
  • 1 1/2tsp baking powder,
  • 1tsp cinnamon,
  • 1/2 tsp salt,
  • 1/2 tbsp ground ginger
  • 1/4 tsp ground nutmeg

And just mix everything together.

To make the cake very smooth I am using :

  • 60ml oat milk
  • 1tsp apple cider vinegar.

Mix all together. Then set aside for about 5-10 minutes, to thicken up to buttermilk consistency.

Next, In a medium mixing bowl, I’ll combine my wet ingredients. Adding :

  • 1/3 cup melted coconut oil. I love using coconut oil for baking.
  • 200gr coconut sugar
  • 1 vanilla bean (Scraping the seeds loose from the bean as you run the knife down the bean).
  • Then add 150gr unsweetened plain yoghurt (because I try to avoid egg, I am using 2tbsp egg replacer or flax eggs), but you can just use 2 regular eggs if you prefer so.
    And then mix all together with hand mixer until well combined.
  • Add the grated carrots, I am using 6 small carrots

  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined
  • Add 20gr flaxseed meal, this is optional (I want to put flaxseed because it contains omega 3, fiber and other nutritions)
  • 1tbsp chia seeds (I love chia seeds) it helps a lot for our digestion
  • Add 45 Gramm chopped walnuts for extra crunch texture.
  • 70gr vegan dark choco chips
  • Mix everything well
  • Pour the buttermilk that we already prepared before and mix all together until well combined.
  • I’ll line my cupcake pan with paper and then i’ll just scoop the batter into each cup. Filling each completely full.





Baking, baking, baking…

Place into the oven 180 degrees Celsius and bake for about 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean (or very close to).

You can seee it that these cupcakes looks amazing, the shape and looks super moist.

While waiting the cupcakes to be completely cool, let’s prepare the frosting.

  1. Add 100ml vegan heavy whip cream then add 1tbsp maple syrup
  2. Whisk that together until get nice thick and fluffy
  3. Transfer the cupcakes to a cooling rack to full cool.
  4. When cupcakes are completely cool, transfer the frosting to a piping bag or plastic bag then pipe on the top of cupcakes (I jut put a little bit on the top)
  5. Add some carrots decoration on the top, it makes look beautiful!






Now lets open it and see inside of the cupcakes, yummyyy…

This carrot cupcakes recipe you can use for birthday party, or even wedding party. I hope you that like this recipe as much as we do. Check out down the ingredients and the my tips for cooking this recipe.






These carrot cake cupcakes are moist, tender, and perfectly spiced, with balanced sweetness. Perfect for carrot cake lovers everywhere, and even healthy. These carrot cake cupcakes recipe has a lot of nutrients from the carrots, walnut, chia seed, flaxseed, and less sugar. Chocolate chips and walnuts included, but optional if you prefer yours without add-ins.

Products i use or have tried

Ingredients Recipe Ingredients

Whole wheat flour

200g

Flaxseed meal

20g

Baking powder

1+1/2tsp

Cinnamon

1tsp

Salt

1/2tsp

Ground ginger

1/2tsp

Ground nutmeg

1/2tsp

Small carrots

6piece

Walnut

45g

Vegan dark choco chips

70g

Cup melted coconut oil

1/3cups

Coconut sugar

200g

Egg replacer or flaxseed eggs

2tbs

Vegan yoghurt

150ml

Vanilla bean

1piece

Chia seed

1tbs

Oat milk

60ml

Apple cider vinegar

1tsp

Vegan heavy cream

100ml

Maple syrup

1tbs

Equipment Recipe Equipment

Knife

WMF Quality Beech Wood Knife Block
WMF Classic Line Special Blade Steel

Bob's Red Mill, Egg Replacer

12 oz (340 g)
Bob's Red Mill, Egg Replacer, 12 oz (340 g)
Americana Black Kitchen island
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Americana Black Kitchen Island by Home Styles

I love kitchen islands. They are perfect for decoration and for shooting. This one is made of Asian hardwood and it seems to fit on every kitchen. Features include convenient drop leaf that rises to provide dining / serving space, antique pewter hardware, easy glide storage drawers, raised detail cabinet doors with adjustable shelves inside, and open storage on each end with and adjustable shelf.

Tips Recipe tips

Cooking Tip #1
Add 20gr flaxseed meal, this is optional. Flaxseed contains omega 3, fiber and other nutritions
Cooking Tip #2
If you want to avoid eggs you can use 2tbsp egg replacer or flax eggs.
Note: CAN I FREEZE CARROT CAKE CUPCAKES ? Yes you can! However, I recommend freezing them without the frosting. Individually wrap each cake with plastic wrap and freeze. When it comes to serving, simply defrost and then cover with a fresh of frosting for delicious taste! HOW DO I STORE CARROT CAKE CUPCAKES? Carrot Cake Cupcakes themselves keep well in an airtight container at room temperature or you can put the cakes in the fridge (without any frosting) for approx. 3 days.

Watch how i make it

Carrot Cupcakes

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