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Carrot Cupcakes with Orange Cream Cheese Frosting
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Carrot Cupcakes with Orange Cream Cheese Frosting

Carrot Cupcakes with Orange Cream Cheese Frosting are made without dairy, eggs, or raisins. The sweetness of pineapple helps cut the sugar and citrus adds fresh flavor.
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 16 people

Ingredients

  • 2 cups All Purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Kosher Salt
  • 1/2 cup brown sugar
  • 1/4 cup Sugar
  • 2 tsp. ground cinnamon
  • 3/4 cup Crushed Pineapple without the juice
  • 1/2 cup olive oil
  • 2 Flax Eggs 2 tbsp. ground flax seed mixed with 6 tbsp. of water. Let it sit for 5 minutes.
  • 1/3 cup Chopped Pecans
  • 1.5 cups Fine Shredded Carrots
  • 1/4 cup Almond Milk Unsweetened Vanilla
  • 8 ounces Vegan Cream Cheese I use Tofutti Brand.
  • 1/4 cup Vegan Butter I use Earth Balance Sticks. Do not use spread.
  • 5-6 cups Powdered Sugar
  • 1/2 tsp. vanilla
  • Juice of 1 Orange
  • Zest of 1 Orange

Instructions

  • Preheat Oven to 350 degrees. In a large mixing bowl mix together the flour, baking powder, baking soda, cinnamon and salt.
  • In a medium size mixing bowl mix together the sugars, flax eggs, pineapple and olive oil. Slowly add the wet ingredients to the dry.
  • The batter will be thick. Add the 1/4 cup of unsweetened vanilla almond milk to loosen the batter a bit. Depending on the brand of flour used, it may soak in more liquid. Add another tablespoon or two as needed. I generally use close to the quarter cup. Fold in the carrots and pecans.
  • Scoop the cupcakes into muffin liners sprayed with coconut oil spray and bake at 350 degrees for 21-23 minutes. A cake tester or tooth pick should come out perfectly clean. Allow the cupcakes to cool.
  • FROSTING: This frosting recipe makes enough for 32 cupcakes. Leftovers can be refrigerated for 1 week. Make sure you soften the cream cheese and vegan butter to room temp. Add them to a stand mixer or use a bowl and a hand mixer. Whip the cream cheese and butter together. Add in the orange juice and vanilla.
  • Add the powdered sugar 1/2 cup at a time until the icing stands up well and is not pourable. Add 3/4 of the zest and mix together. Reserve some zest for garnish. Spread on the cooled cupcakes or add it to an icing bag and use a large tip to pipe it on.
  • Refrigerate the left over icing. Refrigerate the iced cupcakes as they do contain perishable items in the frosting.
  • The nutrition information is calculated using 2 tbsp. of frosting. Please note that how much you spread or pipe on will determine how many cupcakes it covers and nutrition information.

Notes

If you are not vegan you can replace the flax eggs with one regular large egg.  You may also use regular cream cheese and butter.  I have not tested this recipe with gluten free flour.  If you try it , I recommend a 1:1 gluten free flour replacement like Bob's Red Mill.