Vegan Carrot Cake Cupcakes with Almond Cream Cheese Frosting
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Perfectly spiced and incredibly moist, these vegan carrot cake cupcakes make any occasion all the more festive.
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Top them with a delicious homemade almond cream cheese frosting or simply enjoy them as healthy muffins that are light on sugar.
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You probably already have most of the ingredients on hand.
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You probably already have most of the ingredients on hand.
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Preheat the oven to 350°F and take the vegan butter out of the refrigerator so it can soften. Peel and finely grate the carrots.
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Whisk together the flour, brown sugar, cane sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Add the applesauce, plant milk, canola oil, and vanilla to it. Stir the ingredients together until they're mostly combined. –
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Place 12 liners into a cupcake pan and divide the batter evenly across them. Each one should be about ¾ full.
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Bake them for 20-25 minutes. Either enjoy them as muffins or frost them by following the next steps.
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Add the vegan butter and vegan cream cheese to a mixing bowl. Cream them together until they're fully combined.
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Stir in the almond extract, cover the bowl, and place it in the refrigerator for 20 minutes.
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Frost the carrot cupcakes once they have completely cooled. Sprinkle nuts on top and enjoy!
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Click the link below for the full recipe and other helpful tips!
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