Soft, moist vegan carrot cake cupcakes, topped with a creamy whipped cream! Healthy, gluten free and sweetened naturally – the perfect spring dessert!
Hey, hi, hello! Here’s your perfect Easter brunch treat/dessert/meal. Vegan carrot cake cupcakes that are a must try, even if you aren’t a huuuuge carrot cake fan. You can trust me on this one. I’m a chocoholic all the way, but with spring finally arriving, I’m craving all things berry, springy, Easter-y, carrot-y.
Sorry for all the y’s.
I LOVE Easter. First and foremost for the religious reasons of course, but also for the beautiful pastel colors, cute bunnies and chicks, and the time of year when it’s finally bearable to go outside again. Oh hey there, sun. I’ve missed ya.
I don’t even want to speak of the snow day we had two days ago. 3 inches of snow. In March. WHY, Ohio. Just stop.
So, in the name of all things beautifully pastel, sweet, and Easter-focused, my mind goes straight to carrot cake. It’s like, the official dessert of Easter, no? I might’ve made that up, but that’s what it is to me, so let’s go with that.
Growing up, I don’t think I ever had carrot cake. It wasn’t something my mom typically made, although now she’s quite the champ at it from what I hear. She’s good at everything she bakes though, seriously. She can pull a perfectly piped cake out of her you know what, in like an hour flat. Oh, and her birthday is on Easter this year! It’ll make that day even more special. 🙂
For me it takes a little more effort to recreate classics, and throw the vegan/healthy deal on top, it can be a challenge. But that’s what makes it fun! Therefore, I am SO thrilled (doing a major happy dance) because these vegan carrot cake cupcakes are SO much better than I anticipated.
My train of thought goes something like this – carrot cake. Hm, a nice, slightly spiced, sweet cake with some frosting. No chocolate…eh. Maybe they’ll be alright.
But then I actually bake them, try one, and I’m like WHOA hello carrot cake that I never knew I was in love with until now, I’ll take 7 more please.
Plus, they’re healthy. EEEEEEP. All the happy, springy feels.
Let’s talk recipe! First of all, we’ll start with the dry ingredients. Like most of my cupcake recipes, it’s an easy mix of almond flour for nuttiness, while coconut flour gives a soft texture and holds everything together. For these vegan carrot cake cupcakes, we’re adding cinnamon. Not too much that you feel like it’s fall, but enough that it brings out the carrot flavor. Since they are carrot cake cupcakes, after all, we want that flavor to shine through!
Next is the wet ingredients – just some flax eggs, date paste, finely chopped carrots, and almond milk. The date paste gives the cupcakes even more rich, sweet flavor to complement the cinnamon and carrots. Speaking of carrots, chop them super fine! I bought them pre-shredded – sometimes people say that’s a no no since they can be dry, but I got organic and they seemed really fresh. So, it’s totally your call. I just didn’t want to peel, slice, and chop a bunch of big carrots. Not about that life. If you are though, you’re a champ! Go for it.
Anyway, I got the pre-shredded, matchstick carrots and chopped them into tiny little pieces. As a result, they have just enough texture for me after baking – any bigger and it’s like you’re chewing big hunks of carrot in a cupcake…no thank you. Chop finely and you know they’re there, but it’s not overwhelming.
After your vegan carrot cake cupcakes are baked and totally cool, top them with dreamy clouds of whipped cream! As always, chill your can of unsweetened coconut cream for a few hours, then scrape off the top, solid part. Whip it with a hand or stand mixer until it’s thick and holds a stiff peak. I’d recommend adding a pinch or two of stevia to give it a little bit of sweetness, but it’s also fine without, since the cupcakes are sweet on their own.
I’m just so in love with coconut whipped cream – it’s like a soft cloud on top of your cute little cupcake.
These vegan carrot cake cupcakes are an essential for your Easter table this year! I’ll most definitely be making them for the big day, and probably many other days this spring. Soft, sweet, slightly spiced cakes topped with a light cloud of whipped cream, and healthy, gluten free, and fruit-sweetened.
Cupcakes are forever dessert perfection – (gasp) even without the chocolate!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!