This is by far one of my absolute favourite recipes! I adapted it from Dan Lepard’s recipe for Carrot cake cupcakes on the BBC website and I’m still completely in love. Instead of eggs, I’m using unsweetened apple sauce, which brings out the fruity carrot flavour and I like to use walnuts for this recipe, as they also really complement the overall flavour. The original recipe calls for a lot of icing sugar (275g), which results in a seriously sweet frosting. I like to make the frosting less sweet, as the cupcakes themselves are already quite sweet.
Vegan Carrot cake cupcakes with vegan frosting (makes 16)
- 275g brown sugar
- 200ml sunflower oil
- 1 cup unsweetened apple sauce
- 300g carrots, grated
- 150g walnuts, chopped
- 225g plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1 tbsp cocoa
- 60g vegan butter
- 60g vegan “cream cheese”
- icing sugar
- some lemon juice
Regular cream cheese frosting
- 60g Butter
- 60g cream cheese
- icing sugar
Mix sugar, oil and apple sauce until smooth, then add grated carrots and chopped walnuts. Mix flour, baking powder, spices and cocoa, then add to the mixture.
Bake at 180C/350F for about 25 minutes.
Let cupcakes cool completely on a wire rack before decorating with frosting.
For the vegan frosting, add vegan butter and vegan “cream cheese” into a mixing bowl and beat until combined. Then add icing sugar until it’s sweet enough for your taste. Add a little lemon juice, to make it taste more like real cream cheese.
For the cream cheese frosting, add butter and cream cheese into a mixing bowl and beat until combined. Add some icing sugar until it’s sweet enough for you.
Put the frosting into a piping bag and pipe a small dollop (or a bigger one) onto each cupcake.