› Vegan Carrot Cupcakes

Vegan Cupcake Recipe - Carrot Cupcakes

This Vegan Cupcake Recipe has orange juice and oil to help bind the ingredients together. Most recipes containing oil seem to involve beating ingredients with a wooden spoon and this is no exception.

Oil also makes the cupcakes really moist. These vegan carrot cupcakes keep well for several days.

I always add the chopped walnuts, but it is optional, and can be left out for anyone with a nut allergy or for small children.

A very, very easy vegan recipe which produces perfect results. This recipe is definitely not just for the vegans. It is a wonderful recipe that gets rave reviews every time I make it.

Prep Time

Cooking Time



10 minutes

15 minutes




  • 3 cups shredded Carrot
  • 1 1/4 cup sugar
  • 2 cups all-purpose (plain)flour
  • 1/2 tsp of Salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp 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 a vegan carrot cupcake comes out clean.
  • Cool in trays for 5 minutes before turning onto wire rack.


  • 1/4 cup Tofutti cream cheese or other kind of soy cream cheese
  • 1/4 Cup Vegan margarine
  • 2 cups powdered (icing) sugar
  • tsp vanilla

Beat cream cheese and margarine together.

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

› Vegan Carrot Cupcakes

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