Vegan Carrot Cake Cupcakes

Vegan Carrot Cake Cupcakes

5 from 1 reviews

Enjoy as a party treat or a delicious muffin for breakfast!



1 1/2 cups unsweetened non-dairy milk

8 Medjool dates, pitted and chopped

1/2 ripe banana

1/4 cup raisins

1 teaspoon vanilla extract

1 3/4 cups spelt flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 cups grated carrots

1/2 cup raisins

For the frosting:

3/4 cup non-dairy milk

1 cup raw unsalted cashews

1 teaspoon vanilla extract

1 tablespoon date syrup OR 8 Medjool dates


  1. Preheat the oven to 350F and line a 12 cup muffin tray with paper or silicone liners.
  2. Place the non-dairy milk, dates, banana, 1/4 cup of raisins, and vanilla extract in a bowl. Leave for about 15 minutes for the dates to soften.
  3. In a large bowl stir together the flour, cinnamon, baking soda, and baking powder.
  4. Pour the milk mixture into a high-speed blender and blitz until smooth, pour into the flour mixture.
  5. Add the grated carrots and raisins. Fold in until combined.
  6. Scoop the batter into the lined cupcake tray and bake for approximately 40 minutes or until the tops are evenly dark golden.
  7. Remove from the oven and cool in the trays for 10 minutes before transferring the cupcakes to a cooling rack.
  8. Allow to cool thoroughly before frosting.
  9. To make the frosting, place the dates (if using instead of the syrup) and the nuts in a bowl and cover with water. Leave for about 30-45 minutes to soften.
  10. Drain the nuts and dates. Place all the ingredients in a high-speed blender and blitz until smooth. If the mixture is too thick add a little more non-dairy milk.
  11. Scrap out the frosting from the blender into a small bowl and chill in the fridge until the cupcakes have cooled sufficiently to frost.

Keywords: Vegan Carrot Cake Cupcakes