Carrot cake cupcakes

Did somebody say vegan carrot cake cupcakes? Yes please! Enjoy this tasty recipe by Maryanne Hall from Viva!'s Vegan Recipe Club...

Carrot cake cupcakes Image credit: by Maryanne Hall from Viva!'s Vegan Recipe Club
Brought to you by Viva!'s Vegan Recipe Club

You can make eight large carrot cake cupcakes or 12 small – the choice is yours!

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For the cakes

  • 200ml soya milk
  • 20ml cider vinegar
  • 200g self-raising flour
  • 200g golden caster sugar or soft light brown sugar
  • 1/2 level tsp baking powder
  • 1/2 level tsp bicarbonate of soda
  • a pinch of salt
  • 80ml rapeseed oil
  • 1tsp vanilla extract
  • 2 small carrots, peeled and grated
  • 1/tsp ground cinnamon
  • 50g pecans (plus more for decoration), finely chopped

For the icing

  • 75g vegan margarine
  • 75g vegetable shortening (eg. Trex)
  • 750g icing sugar
  • 1 tsp vanilla extract

Decoration (optional)

  • whole pecans and finely chopped pecans
  • drizzle of maple syrup or other vegan syrup (eg. Agave, date, rice)


Preheat the oven to 180°C/Gas Mark 4. Line a muffin tray with muffin cases.
Mix the soya milk and cider vinegar in a bowl, then set aside for 10 minutes.
In a large mixing bowl, stir together all the dry ingredients, then add the grated carrot, pecan pieces and cinnamon. Add the soya/cider vinegar mixture, then the oil and vanilla. Stir everything together using a metal spoon but not too much, only until everything is combined.
Tap the bowl onto the work surface to stop the raising agents working too quickly.
Fill the cupcake cases to threequarters full and tap the tray again.
Place in the oven and bake for 15-25 minutes depending on the size of the cupcake. They need to be slightly golden on the surface.
Remove from the oven and leave to cool thoroughly before icing.

For the icing

Whisk together the margarine, vegetable shortening and vanilla either by hand or electric whisk.
Add the icing sugar, a quarter at a time, along with the plant milk until combined. You can add more icing sugar or plant milk if the icing gets too wet or too dry.
Fill a piping bag fitted with your favourite piping nozzle and get creative. Decorate with pecans and maple syrup.
Last updated one year ago

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