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Vegan Carrot Cake Cupcakes

Baruch Ellsworth
These cupcakes are scented with pumpkin pie spice for a fall treat anyone can enjoy.
Prep Time 45 minutes
Total Time 2 hours 25 minutes
Course Dessert, side
Cuisine vegan, vegetarian
Servings 12



  • 1/3 cup about 1 3/4 ounces flax meal
  • 1/2 cup hot water about 115°F
  • 3/4 cup packed light brown sugar
  • 3/4 cups granulated sugar
  • 1/4 cup 2 3/8 ounces unsweetened applesauce
  • 2 1/2 cups about 10 7/8 ounces all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 3 cups 12 ounces finely grated carrots (from 1 [1-pound] package fresh peeled carrots)

Vegan buttercream

  • 3/4 cup aquafaba
  • 1 3/4 cups granulated sugar
  • 3/4 teaspoon cream of tartar
  • 1/8 teaspoon xanthan gum
  • 2 cups vegan butter softened (about 1 pound)
  • 3/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract


  • Prepare the Cupcakes
  • Preheat oven to 325°F. Line a 12-cup muffin tray with 12 paper liners; set aside.
  • Whisk together flax meal and hot water in a medium bowl until combined. Add brown sugar, granulated sugar, and applesauce, and whisk until combined; set aside.
  • Combine flour, pumpkin pie spice, baking powder, and salt in a medium bowl. Add flour mixture to flax mixture, alternately with oil, stirring to combine after each addition. Fold in shredded carrots until evenly distributed. Spoon batter evenly into prepared liners; about 1/3 cup in each liner. Bake in preheated oven until a wooden pick inserted into centers of Cupcakes comes out clean, about 40 to 45 minutes. Transfer pan to a wire rack to let cool completely, about 1 hour.
  • Prepare the vegan buttercream
  • Stir together aquafaba, sugar, cream of tartar, and xanthan gum in a medium saucepan over medium-low heat until sugar is dissolved, stirring often, about 4 minutes. Transfer mixture to a stand mixer fitted with a whisk attachment and beat on medium-high speed until slightly thickened and cooled slightly (about 5 minutes). Reduce speed to low and gradually add softened butter, about 2 tablespoons at a time, until combined. With mixer still running on low speed, add salt, lemon juice, and vanilla. Increase mixer speed to medium-high and beat until mixture is thick, glossy, and holds its shape, about 10 to 15 minutes. ( Mixture may break or appear grainy after a couple of minutes; keep whisking and it will come together and become glossy.) Spoon or pipe buttercream onto cooled Cupcakes and serve.


This recipe is sponsored by Mediterranean Supermarket 
Keyword cupcakes, halloween cake, pumkin spice cupcakes, vegan, vegan dessert, vegetarian