Vegan Carrot Cake Cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 129.9
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 144.6 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.0 g

View full nutritional breakdown of Vegan Carrot Cake Cupcakes calories by ingredient
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Number of Servings: 12


    *Flour, white, 2/3c
    Baking Soda, 3/4 tsp
    Baking Powder, 1/4 tsp
    Salt, 1/4 tsp
    Cinnamon, ground, 1/4 tsp
    Ginger, ground, 1/4 tsp
    Granulated Sugar, 2/3c
    *Canola or Vegetable Oil, 1/3c
    Silk Soy Yogurt Plain or Vanilla, 1/3c
    Vanilla Extract, 1 tsp
    Carrots, raw, 1 cup, finely grated


Top with Isa's Vegan Cream Cheese Frosting.


Preheat oven to 350' and line muffin tin w/ cupcake liners.

In med mixing bowl, mix sugar, oil, yogurt, vanilla extract. Sift in the dry ingredients - flour, baking soda & powder, salt, spices. Mix until smooth. Fold in carrots.

Fill the cupcake liners 2/3 full.

Bake 26-28min until a toothpick inserted through the center comes out clean.

Once cooled, top with frosting, if desired.

Serving Size: Makes 12 regular size cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user CHICKAPEDIA7.

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