Recipe

Carrot Cake Cupcakes With Dairy-Free Cream Cheese Frosting

By Allison Curley at Wake Forest University

This recipe for carrot cake cupcakes with dairy-free cream cheese frosting is something that I never thought I would be able to eat again. However, thanks to the brand Daiya that makes vegan (and therefore, dairy-free) cream cheese, this recipe is possible to make seamlessly with substitutions. The carrot cake cupcakes can be eaten alone as a muffin or topped with the vegan frosting. See how delicious dairy-free baking can be through the application of this classic. 

#SpoonTip: Carrot cake recipe inspired by Inspired Taste.

Dairy-Free Carrot Cake Cupcakes

  • Prep Time: 20 mins
  • Cook Time: 27 mins
  • Total Time: 47 mins
  • Servings: 24
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups vegetable oil
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups grated or shredded carrots
  • 1 cup golden raisins
  • 1 cup chopped pecans

Allison Curley

Step 1

Preheat the oven to 350°F and line a cupcake baking sheet with paper holders.

Allison Curley

Step 2

Mix the flour, baking soda, salt, cinnamon, and both sugars in a bowl.

Allison Curley

Step 3

Add the vegetable oil, eggs, and vanilla slowly. Mix well.

Allison Curley

Step 4

Add in the carrots, raisins, and pecans slowly.

Allison Curley

Step 5

Use an ice cream scooper to scoop the batter into each cupcake tin. Fill up 3/4 of the way. Bake for 25-27 minutes.

Allison Curley

These cupcakes are naturally dairy-free, which is great because there is no substituting necessary and they taste just like the classic recipe. The cake is super moist and hardy, which could double as the perfect breakfast muffin and the base for a great cupcake. Of course, this recipe could be used for a cake pan as well. To avoid confusion, the disclaimer is that these cupcakes are not vegan due to the eggs. Only the frosting that I made below is vegan.

Dairy-Free and Vegan Cream Cheese Frosting

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 24
Ingredients
  • 6 cups powdered sugar
  • 1 Tablespoon vanilla extract
  • 1/4 cup Daiya plain cream cheese spread
  • 1/4 cup coconut milk

Allison Curley

Step 1

Add the powdered sugar, vanilla, and cream cheese to a mixing bowl.

Allison Curley

Step 2

Slowly add in the milk drop by drop while the mixer is on low speed until all is combined and relatively stiff.

Allison Curley

This recipe tastes like dairy-free heaven, and no one would ever be able to tell that the frosting is vegan. All in all there are a lot of steps, but this is the perfect dessert to serve at a party or some sort of large gathering. Frost some of the cupcakes and leave some out just to snack on. They are delicious either way.