Vegan Carrot Cupcakes & Cream Cheese Frosting - The Vegan Eskimo

Vegan Carrot Cupcakes & Cream Cheese Frosting - The Vegan Eskimo

Fluffy cupcakes with warm autumnal and wintery spices, pecans and raisins and topped with a vegan cream cheese frosting. Perfect little cupcakes for a special occasion, birthday, holiday or any other special occasion.

Makes 16 cupcakes


Dry ingredients

  • 190g flour (1½ cups)
  • 100g brown sugar (½ cup)
  • 100g sugar (½ cup)
  • 3 teaspoons chia seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg or mace
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • Pinch of ground cloves

Wet ingredients

  • 240ml plant milk of choice (1 cup)
  • 120ml neutral tasting oil, sunflower or canola (½ cup)


  • 2.4 dl grated carrots (1 cup)
  • 80ml yellow raisins (1/3 cup)
  • 80ml chopped pecans (1/3 cup)

Vegan cream cheese frosting

  • 400g vegan cream cheese (14.1 oz)
  • 3-10 tablespoons powdered sugar - to taste and texture
  • ½ teaspoon freshly squeezed lime juice or lemon juice
  • ½ teaspoon vanilla sugar
  • Pecan nuts as garnish (optional)

What you will need

  • 2 bowls
  • A whisk + spatula + fork
  • Measuring cups and spoons or a scale
  • Vegetable peeler and grater
  • Cutting board and knife
  • 16 cupcake molds and liners
  • 1 lined oven rack
  • Piping bag + nozzle of choice


  1. Measure all the dry ingredients, put into a big bowl and whisk until well combined.
  2. Measure all the wet ingredients and put into the bowl, and mix well until everything is combined.

  3. Peel the carrots, chop off the ends and grate them, measure the right amount and add to the bowl along with the raisins and chopped pecan nuts. Fold everything with a spatula.
  4. Line 16 or so cupcake molds with paper. Fill up the cups just below the egde with the batter until there’s no more left.
  5. Bake in a preheated oven at 180c (350 F) in the middle of the oven on normal setting for about 20-25 minutes, or until a toothpick comes out clean they’re fully baked. Take out and let cool down completely before frosting them.
  6. Put all the frosting ingredients in a bowl and mix with a fork until blended. Transfer to a piping bag with a nozzle of choice. Refrigerate to stiffen until the cupcakes are cooled down.

  7. Store the cooled down cupcakes sealed in a bag on the counter, keep the frosting in the piping bag in the fridge and just pipe the cupcakes as you eat them. Serve with a pecan on top.

Enjoy !

 Vegan Carrot Cupcakes & Cream Cheese Frosting - The Vegan Eskimo