These Vegan Carrot Cake Cupcakes are moist, flavorful, and packed with delicious spices. Perfect for any occasion, these cupcakes are easy to make and can be topped with your favorite frosting. Here’s how to prepare them!

Ingredients

For the Cupcakes:

• 1 ½ cups (188g) all-purpose flour
• 1 cup (200g) light brown sugar
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ teaspoon ground nutmeg
• 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons hot water)
• 1 ¾ cups (192g) grated carrots (about 3 medium carrots)
• ⅓ cup (80ml) canola oil or vegetable oil
• 2 tablespoons applesauce
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

For the Frosting (optional):

• ½ cup (113g) vegan butter, softened
• 2 cups (240g) powdered sugar
• 1 tablespoon vanilla extract
• 1 tablespoon apple cider vinegar (for tanginess)
• Optional: Chopped walnuts for topping

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
2. Prepare Flax Eggs: In a small bowl, mix the ground flaxseed with hot water. Let it sit for about 5 minutes until it thickens.
3. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Combine Wet Ingredients: In another bowl, combine the flax eggs, grated carrots, oil, applesauce, vanilla extract, and apple cider vinegar. Mix until well combined.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Prepare Frosting (if using):
   • In a mixing bowl, beat the softened vegan butter until creamy.
   • Gradually add powdered sugar and mix until smooth.
   • Add vanilla extract and apple cider vinegar; mix until fluffy.
10. Frost the Cupcakes: Once cooled, frost each cupcake generously with the vegan frosting and top with chopped walnuts if desired.
11. Serve and Enjoy: Your Vegan Carrot Cake Cupcakes are ready to be enjoyed!

Tips

• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: Feel free to add raisins or chopped nuts into the batter for added texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum.

These Vegan Carrot Cake Cupcakes are not only delicious but also easy to make, making them perfect for any celebration or just a sweet treat at home! Enjoy your delightful creation!