Vegan Carrot Cake Cupcakes with Cream Cheese Frosting

Easter is just around the corner! And these vegan carrot cake cupcakes with cream cheese frosting are not to be missed at your Easter feast in two weeks!They are - of course 🤫 - made from only plant based ingredients, easy and quick to prepare and absolutely sure to succeed. In addition, these cupcakes with cream cheese frosting can be easily prepared in advance at your leisure. And most importantly, they taste incredibly delicious.

Course Cupcakes & Donuts & Muffins, desserts

Cuisine American

Diet Vegan

Keyword carrots, cream cheese, Cupcakes & Donuts & Muffins, desserts, Easter, Easter bakes, Frosting

Prep Time 15

Cook Time 25

Total Time 40

Servings pieces

Calories 380kcal

Author Velvet & Vinegar

Equipment

1 muffin or cupcake tray for 12
12 paper cups for muffins or cupcakes
1 sauce pan
1 food processor or cutter
2 large bowls
1 wooden spoon
1 spatula
1 ice cream scoop optional
1 food processor with whisk attachment
1 piping bag
1 round nozzle approx. 20mm
1 tea strainer

Ingredients

Carrot Cake Cupcakes

85 g vegan butter or margarine
250 g carrots
200 g wheat flour
100 g ground hazelnuts*
85 g sugar
2 tsp baking powder
1 pinch of salt
1 package bourbon vanilla sugar app. 8g
1 tsp ground cinnamon
1 pinch ground nutmeg
1/4 tsp allspice
1/4 tsp ground cardamom
150 g apple sauce
100 ml plant based milk
2 tbsp lemon juice

Cream Cheese Frosting

130 g vegan butter cold
85 g powdered sugar
300 g vegan cream cheese cold, equivalent to approx. 2 packets
Matcha powder
12 vegan marzipan carrots

Instructions

Carrot Cake Cupcakes

Preheat oven to 180° Celsius. Line cupcake/muffin tray with 12 paper cups of your choice.
Melt vegan butter or margarine in a sauce pan, set aside and let cool to room temperature.
Peel carrots, cut into coarse pieces and chop into fine pieces in a food processor. Set aside.
Place all dry ingredients up to and including ground cardamom in a bowl and mix with a wooden spoon.
In a separate second bowl, add the liquid ingredients, namely apple sauce, plant milk and lemon juice. Add the melted butter. Mix everything briefly with a wooden spoon. Then add the liquid ingredients to the dry ingredients. Mix the ingredients quickly and with as little stirring as possible.
Now fold in the shredded carrots with a spatula. Again, work as quickly as possible and stir as little as possible.
Now, using an ice cream scoop, divide the batter among the 12 paper cups. To do this, use the portioner to put in 1 scoop per paper cup. If there is any batter left over, spread it out.*
Bake the carrot muffins in the middle of the oven for 20-25 minutes. They are done baking when a toothpick can be pulled out cleanly without any batter sticking to it. Let the carrot muffins cool in the oven for another 5 minutes, then remove.

Cream Cheese Frosting

Whip vegan cold butter using a food processor fitted with a whisk attachment. The butter should turn a white color and become creamy.
Then gradually sprinkle in powdered sugar to the butter. Stir continuously. Until a creamy solid white mass is formed.
Quickly fold cold cream cheese into frosting with a spatula. If there is still liquid in the cream cheese package, drain it well first.
Now place the frosting in an airtight container and refrigerate overnight. Or fill directly into the piping bag with a round nozzle and pipe onto the completely cooled carrot muffins in circular motions.
If you like, you can now sprinkle a little green matcha powder on the frosting using a tea strainer and finish with a marzipan carrot on the top of the frosting.

Notes

*Instead of ground hazelnuts, ground almonds can be used.

*the ice cream scoop enables an even distribution of the batter and the cupcakes get a more homogenous shape, but it is not absolutely necessary.

Nutrition