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Cream Cheese Frosted Carrot Cupcakes

Who said vegan, gluten-free Carrot Cake can't have it all; moist, sweet, flavorful and... in CUPCAKE form... dreams really do come true! Not to mention, we topped these bunnies off with smooth vegan cream cheese frosting, because don't we all need a little frosting in our lives? ;) Frosted or not, this recipe's a winner either way! 


2¼ cups all-purpose gluten-free flour (we used Bob's Red Mill)
3 teaspoons fresh baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup unsweetened, plain Almond Milk
2 teaspoons vanilla extract
1 cup coconut sugar
2/3 cup (melted) coconut oil (plus a little more if your dough is too thick)
2 cups grated carrots
1/2 cup mixed raisins (or more if you love raisins)
12 - 15 cupcake cups
Frosting: we used Plain Daiya Cream Cheese and made their recommended frosting recipe, which you can find here.
Toppings: the tip of a carrot, some carrot leaves, and crumbled Chocolate Coated Almond Spice Squares... i.e. a carrot in some delicious dirt. 


    1. Preheat the oven to 350°F and line a cupcake pan with cupcake cups.
    2. In a large medium bowl, whisk together dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, and salt).
    3. Next, in a large bowl, whisk together the almond milk, vanilla, coconut sugar, and melted coconut oil.
    4. Slowly add and mix the dry ingredients into the wet ingredients.
    5. Next fold in the carrots, Squares, and raisins, stir until just combined.
    6. Bake for 20 to 30 minutes, or until a toothpick/fork inserted comes out clean.
    7. Let cupcakes cool completely before frosting.
    8. Frost (or not) and ENJOY! p.s. store frosting and/or frosted cupcakes in fridge.

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