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Vegan Carrot Cake Cupcakes

Servings: 12 cupcakes


  • 2 cups grated carrot around 2-3 large carrots
  • 2 cups self-raising flour
  • 2 flax eggs 2 tbsp ground flaxseed + 6 tbsp water
  • 1/2 cup sugar
  • 1/2 cup applesauce
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup coconut oil melted

For the icing

  • 1 tin coconut cream chilled overnight
  • 1/2 cup icing sugar


  • 1/4 cup pistachios


  • Make the flax egg mixture and place in the fridge to chill for 15 minutes.
  • Preheat the oven to 180c/350f.
  • Line a 12 cup muffin tin with cases.
  • Grate the carrot and set aside.
  • Mix the flour, cinnamon, nutmeg, sugar, bicarbonate of soda and salt.
  • Stir through the flax egg, applesauce and coconut oil.
  • Stir through the grated carrot.
  • Spoon a heaped tablespoon of mixture in to each case.
  • Bake for 20 minutes or until a toothpick inserted comes out clean. Allow to cool completely on a baking tray before icing.
  • Place the solid part of the coconut cream in to a bowl with the icing sugar and whip with a mixer until fluffy. Be patient, this make take a while! If your coconut cream is not chilled fully, you may find it hard to whip.