Vegan Carrot Cupcakes

Vegan Carrot Cupcakes have orange juice to help bind the ingredients together.

Most recipes containing oil seem to involve beating ingredients with a wooden spoon and these carrot cupcakes are no exception.

Although I always add the chopped walnuts, they can be omitted if you don't like walnuts or if someone has a nut allergy.

Prep TimeCooking TimeServingsDifficulty
15 minutes15 minutes 12Medium


  • 3 cups shredded Carrot
  • 1 1/4 cup sugar
  • 2 cups all-purpose (plain)flour
  • 1/2 tspn of Salt
  • 2 tspns baking powder
  • 1/2 tspn baking soda
  • 2 tspns cinnamon
  • 1/2 cup orange juice
  • 3/4 cup canola oil
  • 1 cup raisins
  • 1 cup chopped walnuts


Preheat oven to 350F (175C).

Line cupcake tray with cupcake liners.

Mix dry ingredients together.

Add the Carrots and the Oil to the dry ingredients and mix with a wooden spoon.

Add the Orange Juice and mix until just combined.

Fold in the nuts and raisins.

Pour batter into cupcake tray.

Bake for 15-20 minutes or until a skewer inserted in the center of carrot cake cupcakes comes out clean.

Cool in trays for 5 minutes before turning onto wire rack.

Frost if desired.


  • 1/4 cup Tofutti cream cheese or other kind of soy cream cheese
  • 1/4 Cup Vegan margarine
  • 2 cups powdered sugar
  • 1 tsp vanilla
Beat cream cheese and margarine together.

Beat in powdered sugar and vanilla and mix together with hand mixer until smooth.

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