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the best gluten-free & vegan carrot cake with vegan cream cheese frosting

Vegan Carrot Cake Muffins With 'Cream Cheese' Frosting

Gluten-Free Recipe
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Cuisine British
Servings 12 muffins


Cupcake Mix

  • 9 tbsp aquafaba (the water from a can of chickpeas)
  • 200 g light brown sugar
  • 125 ml sunflower oil
  • 240 g gluten-free self raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 230 g carrots finely grated
  • 100 g pecans roughly chopped


  • 200 g icing sugar
  • 100 g vegan cream cheese
  • 50 g plant butter
  • 50 g plant yoghurt I use Alpro soy yoghurt


  • 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 an 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!
Keyword Carrot