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Vegan Carrot Cupcakes

Happy New Year, everybody! It’s good to be back blogging again. Even though I only missed last week’s blogpost schedule, it feels like ages since I shared a recipe. I hope this vegan carrot cupcakes makes up for it, though; as they’re really good!

It’s been rather a crazy few weeks as I moved house during the Christmas/New Year break. I’ve survived the ordeal, much like a survivor of a plane crash (except I now have to make the crash site somewhat livable). It’s getting there… slowly.

Our kitchen is being ripped out next Monday and so I will have to find a temporary place to cook and clean. Between you and me, I think it is going to be the laundry. I really don’t know what to expect during the renovation except that it’s going to be a hectic few weeks and I won’t have a proper kitchen for around four weeks (which is a pretty big deal).

Nevertheless, despite the inconvenience of having my ‘creative space’ being torn asunder, I thought it would be a perfect opportunity for me to go through some of my draft posts and recipes from 2015 – 2016 which I had planned on publishing one day. Well… that day has come. I declare this year to be my year of backlog clearing, goal kicking, and extreme productivity. *Fist pump*

And so let’s kick off 2017 with this lovely recipe: delectable vegan carrot cupcakes, which has been adapted from my old and trusted carrot cake recipe I used for a number of years before I became vegan. It was really easy to ‘veganise’ the recipe. Butter was replaced with coconut oil, chicken egg with egg replacer, baking soda and vinegar for instant leavening action, and poof… you get soft and moist cupcakes that will make your mother proud. Isn’t science wonderful?

I’m sharing two methods today: Manual method and the Cuisine Companion method which can be adapted for the Thermomix. I normally use the manual method for most of my cakes, but when it comes to grating carrots and chopping nuts, I can get a little bit lazy. This is where my CC earns its keep – grating, chopping, and mixing my ingredients all in one bowl. You can also use a normal food processor for the chopping and grating if you wish, but there’s also nothing wrong with a bit of elbow grease.

Here’s to an amazing 2017!

Vegan Carrot Cupcakes
 
Prep time
Cook time
Total time
 
Serves: About 20 mini cupcakes
Ingredients
Wet Bowl
  • 2 medium sized carrots (200g) peeled and finely grated
  • 1 cup walnuts, finely chopped
  • 1 cup raisins
  • 4 tsp egg replacer (I use Orgran Egg Replacer)
  • 6 tablespoons of water
  • 1 tablespoon apple cider vinegar
  • ⅔ cup refined coconut oil (melted)
  • ½ cup sugar
Dry Bowl
  • 1⅓ cups plain flour
  • 1½ tsps baking soda
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp salt
Coyo Frosting
  • ½ cup coconut yogurt
  • 2 tsps maple syrup
Method
Manual Method:
  1. Preheat the oven to 180 C. Line a mini muffin pan with paper cups or spray with oil.
  2. Prepare your wet bowl mixture. Whip together egg replacer with 6 tablespoons of water until it's thick and creamy. Add oil and blend until combined. Transfer to a big bowl.
  3. Add carrots, walnuts, raisins and sugar. Stir to combine.
  4. Sift flour, sugar, baking soda, baking powder, spices and salt together in a large bowl.
  5. Add the wet mixture to the dry mixture and stir until just combined. Don't overmix.
  6. Pour batter into the prepared mini muffin cups until ⅔’s full.
  7. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 12 minutes.
  8. Set aside to cool completely. Serve with some Coyo frosting if desired.
Cuisine Companion Method:
  1. Preheat the oven to 180 C. Line a mini muffin pan with paper cups or spray with oil.
  2. Chop carrots using Superblade using speed 10, 1 minute.
  3. Add 1 cup walnuts, chop at speed 7, 20 seconds.
  4. Add 1 cup mixed fruits, mix at speed 7, 10 seconds.
  5. Add flour, spices and salt.
  6. Whisk together egg replacer and water until it's thick and creamy.
  7. Add wet ingredients to dry ingredients and mix at speed 9, 20 seconds.
  8. Pour batter into the prepared mini muffin cups until ⅔’s full.
  9. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 12 minutes.
  10. Set aside to cool completely. Serve with some Coyo frosting if desired.
Notes
Note: If you’re using Cuisine Companion, you don’t have to grate the carrots or chop the walnuts.

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

Keren x

6 replies
  1. Michelle
    Michelle says:

    Hello! I fell in love with carrot cake at the start of 2016 and have been searching hundreds of vegan recipes for carrot cake, cupcakes, breads! But sadly I don’t have ACV and was wondering if there was a substitute for that? And can I use chia eggs for the egg replacer and if so how much? Your recipe looks so good and I can’t wait to try it!

    Reply
    • Keren
      Keren says:

      Hi Michelle, you can definitely use white vinegar but it might taste a bit vinegary. You can also try lemon juice which might work as it is also acidic (I’ve never used it so can’t comment on the final texture). You can use chia eggs for sure. Use 4 tbsp chia seeds mixed in 12 tbsp water to make equivalent 4 eggs which I use. The texture might be a bit ‘chewy’ but still delicious!

      Reply
      • Michelle
        Michelle says:

        Thank you so much for answering! Do these substitutions work for all of your recipes which call for flax eggs or ACV? I can’t wait to try these and your other recipes!

        Reply

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  1. […] for you. It’s light, refined sugar free, dairy-free, and oh so addictive! Use it to frost carrot cake, muffins or serve with pancakes. Vegan Lemon Cream Cheese Frosting   Save Print Prep […]

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