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Vegan Carrot Cake Cupcakes

These vegan carrot cake cupcakes are moist, tender, and perfectly spiced! They are topped with delicious vanilla buttercream frosting.
Course Dessert, Snack
Cuisine American
Keyword Cupcakes, Vegan buttercream
Prep Time 10 minutes
Cook Time 16 minutes
Author Baked by Blair

Equipment

  • Handheld Mixer
  • Whisk
  • Medium Bowl
  • Measuring Cups/ Spoons
  • Cupcake Tin

Ingredients

  • 1 cup all purpose flour
  • ½ cup dark brown sugar
  • ½ cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 2 tablespoon soy milk at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon aquafaba
  • 1½ cups grated carrots

Instructions

  • Preheat oven to 350 degrees F.
  • In the bowl of your electric stand mixer with the paddle attachment or using a medium bowl with a handheld mixer mix flour, brown sugar, white sugar, baking soda, cinnamon and salt until combined.
  • With the mixer on low speed, gradually add oil, vanilla, aquafaba, and soy milk.
  • Stop the mixer. Fold in carrots and nuts or raisins (if you choose to add them!)
  • Divide batter equally between cupcake tins.
  • Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the centre comes out clean.