Whole Wheat, Fat-Free Vegan Carrot Cake Cupcakes Recipe

Posted by:Lindsay S. Nixon Category: Recipe

These cupcakes and my chickpea tacos are the two dishes that really "put me on the map" as a vegan blogger. I'm incredibly proud that they're such a hit because its not every day a vegan carrot cake rules the school - especially a fat free, healthy one. By the way the maple icing is so good, you'll want to eat it with a spoon.


Links from people who have made this:

But I Don't Want to Share 

Veggie-Lentil Curry, Carrot Cupcakes & Falafel

Eggplant Pockets and Carrot-Coconut Muffin-CakesLentils for Lunch

Baking My Blues Away


Pizza and Cupcakes!!

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Recipe:Carrot Cake Cupcakes

Picture of Carrot Cake Cupcakes

Prep time: | Cook time: | Total: | 12 servings


These cupcakes make a fun treat for kids and adults alike. You can even easily turn this recipe into an actual carrot cake - all you need to do is increase the baking time until a toothpick inserted in the center comes out clean. Whether it's a cupcake or a slice of cake, this recipe is so, so awesome. It's carrot happiness... in ya' mouth!



Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a toothpick inserted in the center comes out clean.

For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.

For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.