Go Back
+ servings
Vegan Carrot Cake Cupcakes on a cooling rack
Print Recipe
4.20 from 5 votes

Vegan Carrot Cake Cupcakes with Cashew Frosting

These oil-free Vegan Carrot Cake Cupcakes with Cashew Frosting are sweet and moist and speckled with chewy raisins and crisp shredded carrot.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Desserts
Cuisine: American
Diet: Vegan
Servings: 15 Cupcakes
Calories: 259kcal

Ingredients

Muffins

  • 2 cups shredded carrots
  • 1 cup coconut sugar
  • 1 teaspoon vanilla extract
  • ¾ cup non-dairy milk
  • cup apple sauce
  • 2 ¼ cup flour*
  • 2 teaspoon baking powder
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • pinch nutmeg
  • ½ cup raisins

Frosting

  • 1 ½ cups cashews soaked in hot water
  • ½ cup water
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract

Instructions

  • Preheat your oven to 350 °F and grease 15-18 muffin tins with cooking spray or use silicone muffin liners. Set aside.
  • In a bowl mix together the shredded carrot, coconut sugar and vanilla. Add in the non-dairy milk and applesauce and stir to combine.
  • In a separate bowl, whisk together the dry ingredients mentioned from the flour to raisins.
  • Add the dry ingredients to the wet ingredients and mix until just combined. It's okay if the batter is slightly lumpy.
  • Distribute the batter between your muffins cups. Bake for 15-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
  • Remove the cupcakes and allow them to cool for a while before removing them and placing them on a cooling rack to cool completely.
  • While the cupcakes are cooling, make the cashew frosting by draining the soaked cashews and placing them in a high speed blender or food processor along with remaining ingredients. Blend until smooth adding more water if necessary to make everything blend.
  • Pour the cashew frosting into a bowl and place the frosting in the fridge to thicken up for about 45 minutes.
  • Once the frosting has thickened and the cupcakes are completely cooled, spread a generous layer of cashew frosting on each cupcake.
  • Serve and enjoy!

Notes

*I used ½ whole wheat flour and ½ white flour.
**I make my own powdered sugar by blending 1 cup of sugar with 1 tablespoon of arrowroot powder together in my high speed blender until a fine, icing sugar forms.

Nutrition

Serving: 1cupcake | Calories: 259kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 118mg | Potassium: 237mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2901IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg