5 from 1 vote

Vegan Carrot Cake Cupcakes with Cream Cheese Frosting

Course Dessert
Cuisine American
Keyword vegan carrot cake cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11 cupcakes
Calories 367 kcal
Author Mary Ellen


For the Carrot Cake

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 carrot (about 3/4 cup), grated
  • 1 cup non-dairy milk
  • 1 flax egg (1 TB ground flax & 3 TB warm water mixed - let sit for 5-10 mins)
  • 1 tsp vanilla extract
  • 3 TB almond butter
  • 3 TB coconut oil , melted

Cream Cheese Frosting*

  • 1 8 oz tub of vegan cream cheese (like Tofutti)
  • 1/3 cup of vegan butter (like Earth Balance)
  • 1 TB lemon juice
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar

Chocolate Bunnies & Grass

  • Bunny Mold
  • Enjoy Life Vegan Chocolate Chips
  • Vegan Food Coloring or green sprinkles


To Make Cupcakes

  1. Preheat oven to 350 degrees.
  2. Mix "dry" ingredients together in a large bowl: flour, sugar, baking soda, salt and carrots.
  3. In a separate bowl, mix "wet" ingredients: flax egg, vanilla, almond butter, coconut oil.
  4. Combine wet ingredients with dry ingredient until fully incorporated.
  5. Scoop out cupcake batter into cupcake wrappers in a cupcake pan and bake for 15-20 minutes - test will toothpick until toothpick comes out clean.
  6. Cool cupcakes fully before frosting them

To Make Frosting

  1. In mixer, mix cream cheese, vegan butter, lemon juice, and vanilla until smooth.
  2. Add powdered sugar (1/4-1/2 cup at a time) until fully combined and smooth.
  3. Refrigerate for about 15 minutes before icing the cooled cupcakes.

To Make Chocolate Bunnies

  1. Melt some vegan chocolate chips on a double boiler.
  2. Add to bunny candy molds.
  3. Place in fridge until hardened.

Putting it all together

  1. Frost cupcakes (saving a little for the "grass".
  2. Take the extra frosting and put it in a small bowl. Mix in green food coloring. Add green frosting to ziplock bag (I found the stiffer freezer bags work better) and pipe some "grass" onto the middle of the cupcake.
  3. Add chocolate bunny.
  4. Enjoy!

Recipe Notes

I've made these cupcakes with the cream cheese frosting as well as with regular non-dairy vanilla icing. If you're not up for making the frosting, you can sub in any non-dairy vegan frosting.

*Please note, the nutriton info does not include chocolate bunnies. 

Nutrition Facts
Vegan Carrot Cake Cupcakes with Cream Cheese Frosting
Amount Per Serving (1 g)
Calories 367 Calories from Fat 160
% Daily Value*
Fat 17.8g27%
Carbohydrates 49g16%
Protein 4.7g9%
Vitamin A 973IU19%
Calcium 93mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.