Carrot Cake Cupcakes

These healthy and dairy-free carrot cake cupcakes are easy, delicious, and oh so sweet. Traditionally carrot cake is served in a cake pan however, I wanted an individual and easy alternative for this classic recipe.

This Easter I hosted an afternoon lunch at my house for my family. The week before Easter my mother was struggling to find a recipe that met my dietary needs of being dairy-free. So, instead of my mother trying to find something to make I told her that I would whip up a dairy free dessert. So I wanted something quick and easy but also to show my family that dairy-free desserts can be delicious, easy, and full of flavor.

So here’s how to make quick and easy carrot cake cupcakes with cream cheese frosting. First preheat your oven to 350 degrees (F). You will need a standard 12 cup size muffin pan lined with liners.

In a bowl, combine your dry ingredients including whole wheat flour, baking powder, baking soda, salt, cinnamon, clove, allspice, and nutmeg. Mix together until well combined. In a separate bowl, I used my kitchenaid stand mixer and mixed together my wet ingredients including almond milk, maple syrup, and crushed pineapple.

Once your wet ingredients are fully combined add your dry ingredients. Next, add shredded carrots, chopped pecans, and raisins. Pour batter into lined muffin pan. It is important to pour the mixture to the top of the liners to have a domed affect while baking.

Bake for 20 to 25 minutes or until a toothpick is inserted in the middle and comes out clean. Cool cupcakes for at least 5 muffins before transferring them to a cooling rack. Store cupcakes in the fridge or place them in a container and freeze them for later.

Once your cupcakes have fully cooled start on your dairy-free cream cheese frosting. Let me tell you my parents who consume dairy did not realize that my cream cheese frosting was dairy-free. Start by mixing together your dairy-free butter and dairy-free cream cheese. It is important to note that these ingredients must be at room temperature. This helps to fully mix together and have a creamy consistency. After your butter and cream cheese is fully combined add your vanilla extract. Next, working in batches add one cup at a time of powdered sugar. Mix until fully combined. Pipe your frosting onto your cupcakes and store in the fridge until you are ready to serve.

Carrot Cake Cupcakes

These quick and easy carrot cake cupcakes are ready to go in under 30 minutes.

Yield: 12

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 30 minutes

Ingredients

1 cup almond milk

⅛ cup maple syrup

8 oz can of crushed pineapple

2 cups whole wheat flour

2 tsp baking powder

2 tsp baking soda

½ tsp salt

2 tsp cinnamon

½ tsp clove

½ tsp allspice

½ tsp nutmeg

2 cups packed shredded carrots

½ cup pecans, chopped

½ cup raisins

Dairy-Free Cream Cheese Frosting

6 tbsp dairy-free butter

8 oz dairy-free cream cheese*

1 tsp vanilla extract

4 cups of powdered sugar

Instructions

Preheat oven to 350 degrees (F).
In a bowl mix together dry ingredients including whole wheat flour, baking soda, baking powder, salt, cinnamon, clove, allspice, and nutmeg until well combined.
In a mixer, combine milk, maple syrup, and crushed pineapple.
Add your dry mixture to your liquid mixture. Next, add shredded carrots, raisins, and pecans. Do not overmix the batter.
Divide batter evenly into prepared muffin pan. Fill each muffin tin all the way to the top with mixture.
Bake for 20-25 minutes or until a toothpick is inserted in the middle and comes out clean. Cool cupcakes at least 5 minutes before transferring them to a cooling rack.
After your cupcakes have completely cooled begin working on your cream cheese frosting.
Start by mixing together your dairy-free butter and dairy-free cream cheese. Make sure both of these items are at room temperature before mixing together.
Once, the butter and cream cheese are fully incorporated add your vanilla extract. Working one cup at a time, mix in your powdered sugar.
After the mixture is fully combined, pipe your frosting onto your cupcakes. Store in the fridge after completed.

*I used toffutti cream cream as a dairy free alternative. You can find this brand in most grocery stores.