Go Back
–+ servings
Vegan Carrot Cake Cupcakes in a bowl with carrots in the background.
Print Recipe
4.65 from 37 votes

Vegan Carrot Cake Cupcakes

Easy Carrot Cake Cupcakes using simple ingredients and ready in 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Cooling time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 cupcakes
Author: James Wythe
Cost: £2.50

Ingredients

  • 200 g gluten free self raising flour (I use doves farm)
  • 1 tsp cinnamon
  • 6 tbsp maple syrup
  • 4 tbsp coconut oil melted
  • 130 ml unsweetened plant-milk (I use almond)
  • 2 small carrots grated

Instructions

  • Pre-heat your oven to 180C
  • In a large mixing bowl add all the ingredients in the order above and mix into a smooth batter
  • Spoon the mix into cupcake liners and place into the oven for 15-18 mins at 180C
  • Once out the oven allow to cool for 15-20 minutes. This helps to the cupcake to come out of the liner 

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: If unfrosted, store in an airtight container at room temperature for 2-3 days. If frosted, keep them in the refrigerator for 4-5 days. 
To Freeze: Freeze the cupcakes in an airtight container or freezer bag for up to two months.
Tip 1: You could always add extra ingredients such as berries, raisins or nuts into this recipe
Tip 2: I wouldn’t recommend using almond flour, tapioca flour, coconut flour, etc as they don’t raise as well. Even when adding baking powder, they will be more dense than typical gluten free flour.
Tip 3: Allow the cupcakes to cool for 15-20 minutes before removing them from the liners so they will come out more easily.

Nutrition

Calories: 203kcal | Carbohydrates: 29g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Fiber: 1g | Sugar: 13g