Moist Vegan Carrot Cake Cupcakes

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READY IN: 40mins
Recipe by PrudenceWichett

This is modified from's, "Carrot Cupcakes with Ginger-Cream Cheese Icing", and "veganized" with the use of flax seeds to replace the eggs....super moist and dense! *Note: add 1/4-1/2 cup raisins for a more classic carrot cake flavor

Ingredients Nutrition


  1. Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
  2. Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
  3. Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
  4. Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
  5. Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.

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