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Vegan Easter Carrot Cupcakes Recipe

Vegan Easter Carrot Cupcakes Recipe

Photos of Vegan Easter Carrot Cupcakes Recipe

How To Make Vegan Easter Carrot Cupcakes Recipe

Fluffy cupcakes filled with shredded carrots, perfect for a vegan Easter dessert.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsweetened almond milk
  • 1/2 cup apple sauce
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup shredded carrots
  • 1/2 cup chopped walnuts (optional)


  1. Preheat the oven to 350°F and line 8 muffin cups with cupcake liners.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until combined.

  3. In a separate bowl, whisk together the almond milk, applesauce, maple syrup, and vanilla extract until smooth.

  4. Add the dry ingredients to the wet ingredients and stir until just combined.

  5. Fold in the shredded carrots and chopped walnuts (if using).

  6. Divide the batter evenly among the prepared muffin cups.

  7. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

  8. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.


  • Serving size : 1 cupcake
  • Calories : 232kcal
  • Total Fat : 4g
  • Saturated Fat : 0g
  • Cholesterol : 0mg
  • Sodium : 383mg
  • Total Carbohydrates : 47g
  • Dietary Fiber : 2g
  • Sugar : 19g
  • Protein : 4g
Hop on over to the Baking and Desserts section to share your experience making these delightful Vegan Easter Carrot Cupcakes and discuss any tweaks or variations you tried with the recipe.

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