0 from 9 votes
Vegan Carrot Cupcakes
Lightly spiced carrot cupcakes paired with dairy-free cream cheese icing.
Prep Time
30 mins
Cook Time
30 mins
Servings: 9 cupcakes
Calories: 222 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 100 g soft brown sugar
- 125 ml vegetable oil
- 1 Teaspoon vanilla extract
- 125 g grated carrots (1 large carrot)
- 150 g self-raising flour
- ¼ Teaspoon baking soda (bicarbonate of soda)
- ½ Teaspoon cinnamon
- ¼ Teaspoon ginger
- 3 Tablespoons soy milk
To top:
- 1 Batch Vegan cream cheese frosting
- Few Tablespoons chopped walnuts
Notes
- Store in an airtight container for up to 5 days.