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Moreish vegan carrot cake muffins with cream cheese frosting

5 from 1 vote
vegan carrot cupcakes with cream cheese frosting

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When I mentioned to my friends that I was working on this vegan carrot cake muffin recipe, to my surprise, I got a mixed response. Some were very keen to try the recipe, but others were put off by the idea of eating vegetables inside a cake.

But I am a big carrot cake lover, so I simply had to create this vegan & dairy-free recipe and hope that by making them into cute bitesize muffins it would be more appealing to all the carrot cake haters out there.

I have made these gluten-free as I do believe that with the right flour, you can achieve really lovely squidgy cakes with none of the belly aches! But if you prefer, you can substitute the flour like-for-like with gluten-based flour.

Carrots are quite a sweet vegetable full of moisture, so I believe they complement desserts and cakes well. But I will leave the final verdict to you, after you try out my version of this classic cake, in muffin form!

Servings: 12 muffins



Cupcake Mix



  • Preheat oven to 180° (fan 160)
  • Grease a muffin tray (the mix makes 6 large muffins or 12 smaller muffins)
  • Start whisking the aquafaba with a mixer (or a handheld electric whisk), you’ll want to whisk for about 10 minutes until the mix is stiff and has formed white peaks
  • Gradually spoon in the sugar to the aquafaba mix whilst still whisking
  • Set aside the aquafaba and sugar mix
  • Sift the flour with the baking powder and spices into a large bowl
  • Mix in the finely grated carrots and chopped pecans to the flour mix.
  • Stir in the oil until well incorporated and then fold in the aquafaba-sugar mix
  • Pour the cake mix into the greased muffin moulds
  • Bake in the oven for 25-30 minutes until golden brown
  • Take out of the oven and leave to cool
  • Whilst waiting, sieve the icing sugar into a bowl
  • Whip up the butter and cream cheese together until smooth and well incorporated
  • Whisk in all the icing sugar to the butter and cream cheese mix
  • Gradually spoon in the yoghurt whilst mixing, take it slowly to avoid curdling.
  • Once the muffins have cooled, pipe on the frosting – or simply spoon straight on top!

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Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

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