Like clockwork, as the weather warms and thoughts turn to garden parties, alfresco brunches, and spring celebrations, carrot cake is invariably waiting in the wings. Despite being one of the few omnipresent produce options all year round, they’re inextricably linked with spring. Maybe it’s the vibrant orange color of carrots that helps shake off the doldrums of winter, its perceived lightness and freshness to combat months of heavy stews, or simply the associations with Easter. Regardless, if you don’t have a solid carrot cake recipe in your repertoire, you’re liable to get left out in the cold.

Carrots’ Glow Up

Curiously, the traits that we prize most in carrots today were nonexistent in their earliest ancestors. Once a thin, spindly, and bitter white root, they bear almost no resemblance to the golden-hued, sweet vegetables we know today. Centuries of selective breeding transformed it into one of the world’s most popular edible plants across all cultures. Medieval European cooks first incorporated them in simple puddings that laid the groundwork for the evolution of carrot-based desserts. As refined sugar was a rare luxury, carrots provided a naturally sweet alternative for the everyday worker.

Icing On The Cake

Contrary to my photographic evidence (or lack thereof), I would never support sending out naked carrot cake. Especially when we’re talking about cupcakes, without any buttercream addition, those are simply muffins, no matter how you try to sell it. I just don’t see the need to reinvent the wheel, when so many marvelous frosting formulas are already available. My top recommendations, in order:

• Cream Cheese Frosting
• Sour Cream Frosting
• White Chocolate Frosting

Building A Better Carrot Cake

There’s no lack of options for vegan carrot cake recipes out there, and yet I’d still like to throw my hat into the ring. What sets mine apart is the inclusion of finely ground almond flour, adding a satisfying density and subtly nutty flavor. That taste resonates with the generous addition of toasted pecans, which also introduce a toothsome textural contrast. To that end, I fully endorse raisins as well, for their chewy bites of concentrated sweetness. For staunch raisin-haters, I’d implore you to replace them with diced dried pineapple instead of outright omission.

Most importantly, there’s enough actual carrot content to live up to the name, not just a few token shreds for aesthetics. While this is solidly a dessert, not a health food nor full serving of vegetables, it should at least pay tribute to the supposed star of the show. Woven throughout the lightly spiced crumb, the taproot becomes tender and almost silky after baking, adding richness and moisture, just like the historical uses intended.

Yield: Makes 18 Cupcakes

Carrot Cake Cupcakes

Print

Never settle for another boring carrot cake. These cupcakes are lightly spiced, just sweet enough, and delightfully nutty. Just add frosting and you've got a garden party waiting to happen.

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

• 2 Cups All-Purpose Flour
• 1 Cup Blanched Almond Flour
• 2 Tablespoons Ground Flaxseeds
• 2 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 1/2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Ground Ginger
• 3 Cups Shredded Carrots
• 1 Cup Toasted Pecans, Roughly Chopped
• 1/2 Cup Raisins or Diced, Dried Pineapple
• 1 Cup Plain Non-Dairy Milk
• 2/3 Cup Neutral Oil (Such as Avocado, Rice Bran, or Grapeseed Oil)
• 2/3 Cup Dark Brown Sugar, Firmly Packed
• 1/2 Cup Granulated Sugar
• 2 Tablespoons Lemon Juice
• 2 Teaspoons Vanilla Extract

Instructions

1. Preheat your oven to 350 degrees and line 18 muffin tins with papers; set aside.
   
   
2. In a large mixing bowl, whisk together the all purpose flour, almond flour, flaxseeds, baking powder and soda, salt, cinnamon, and ginger. Once thoroughly combined, add the shredded carrots, dried fruit, and pecans, tossing to coat.
   
   
3. Separately, whisk the non-dairy milk, oil, brown sugar, granulated sugar, lemon juice, and vanilla. Pour the liquid ingredients into the bowl of dry and use a wide spatula to combine. Stir just enough to bring the batter together; a few errant lumps are just fine.
   
   
4. Divide the batter between your prepared 18 tins, filling them about 3/4 of the way to the top. Baking in the center of you oven for 20 - 24 minutes, until golden brown on top and a toothpick inserted into the centers come out clean.
   
   
5. Let cool completely.

Notes

To make this recipe into a layer cake, divide the batter equally between two greased 9-inch round cake pans. Bake for 30 - 35 minutes, until a toothpick inserted into the center comes out clean.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• La Tourangelle Avocado Oil 16.9 Fl Oz
• Frontier Natural Products, Organic Ceylon Cinnamon, 1.76 oz (50 g)
• Bob's Red Mill, Super-Fine Almond Flour, 16 oz (453 g)

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 282Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 1mgSodium: 205mgCarbohydrates: 32gFiber: 3gSugar: 18gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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