Vegan Carrot Cupcakes with Cream Cheese Frosting (Eggfree, Glutenfree)
Beautiful Vegan Carrot Cupcakes with Cream Cheese Frosting, easy to make and perfect for a Spring Sunday Afternoon Tea.
Great rainy day activity for kids and suitable for a range of dietary needs being dairy free, egg free, vegan & gluten free!
Egg Free Carrot CupCakes
I LOVE carrot cake.
Really LOVE carrot cake & I could literally eat it every day!
BUT since Elodie was born I REALLY can’t eat eggs.
I have always been allergic to them and whole eggs make me very sick but they’ve always been fine cooked into cakes, yorkies & meringues. Now I only have to touch a raw egg and I start to feel sick, my head hurts, I feel really dizzy and wheezy.
(Ironically Elodie is the most allergic to eggs – coincidence??)!
So began my quest to refine egg free baking – over the last year I have conquered vegan chocolate cake, perfected vegan coffee cake, even sorted vegan fruity muffins…
AND FINALLY today I have made completely freefrom carrot cake!
I cannot stress how excited I am!
Daddy Peacock’s verdict… Wow they actually taste like real carrot cake. I’m not a fan of carrot cake but these are ok!
I believe this is probably a compliment in a round about sort of way….
Gluten Free, Vegan Carrot Cake
This recipe states it is made with gluten free flour, as with all my vegan recipes, the nature of the cake batter lends itself perfectly to being made with gluten free flour.
It will of course work with normal wheat flour too. But I am not sure about a heavier flour like ground almonds or coconut flour. I definitely need to investigate!
Vegan Cream Cheese Frosting
So I make two versions of these little cupcakes. This more decadent version have a luxurious, dairy free cream cheese frosting.
I tend to use Koko dairy free cream cheese as it is much thicker and sets the icing to a thicker consisitency. However, I have had great results from using Violife creamy cheese too. Both are soya free!
Top Tip for smooth Cream Cheese Icing
Make sure your cream cheese and baking block are both at room temperature before you make the buttercream. If you don’t it will split and go really runny!
Storing & Freezing Gluten Free, Vegan Carrot Cakes
The other version of these little cupcakes I make are sprinkled with sugar & oats before they go in the oven to make a lovely crunchy breakfast muffin. These are amazing made in a big batch and individually frozen for a quick grab-n-go lunch or breakfast! Just blast in a microwave for 10 seconds at a time until warm and enjoy with a bucket of coffee!
If you are making these with gluten free flour, I would recommend freezing un iced if you want them to be around for any length of time as after a day or so gluten free cakes can go a little gluey.
The only downside to these is that the flour has rice flour in it which is really not good for mine or Elodie’s eczema but she is not great with gluten as it gives her horrible stomach ache. However these would be just as awesome with FreeFrom Fairy’s Wholegrain Glutenfree Flour which is completely Ricefree too!
Gluten Free Egg Replacer for vegan carrot cake
I use chia seeds as an egg replacer but I don’t make it into a ‘flax-egg’ type thing I just chuck the seeds in or grind them into a fine powder using a coffee grinder.
I actually really like the crunch they have and the contrast of that and the soft fluffy cake. (yep I am one of those who likes food to have texture – I don’t do mush, unless its mushy peas!!) They are also lovely left whole in my Vegan Lemon & Raspberry Cake as they mimic the crunch of poppy seeds in a lemon & poppy seed cake.
If you don’t like the crunch then grind them and add to the flour before stirring into the cake batter!
Pin Vegan Carrot Cupcakes with Cream Cheese Frosting for Later:
Recipe for Vegan Carrot Cupcakes with Cream Cheese Frosting (Glutenfree)
Carrot Cupcakes with Cream Cheese Frosting (Vegan Glutenfree)
Ingredients
Ingredients (Cupcakes)
- 300 g Gluten Free Self Raising Flour Sainsburys
- 150 g Dairy Free, Milk Alternative Koko, Oatly
- 30 g Golden Syrup
- 1 tbsp Whole Chia Seeds Whole or Ground
- 100 ml Vegetable Oil (Sunflower, Canola, Vegetable)
- 150 g Granulated sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Bicarbonate of Soda
- 100 g Sultanas
- 1 medium carrot finely grated
Ingredients (Cream Cheese Frosting)
- 50 g Dairy Free Cream Cheese room temperature
- 50 g Dairy Free Baking Block or Vegan Butter
- 250 g Icing Sugar
- 1/2 tsp Custard Powder or Cream of Tartar
- Wafer Daisies & small sprinkles I used waitrose primroses
Instructions
- Preheat oven to 180C.
- In a large bowl mix the dry ingredients (flour, bicarb, cinnamon, chia seeds & sugar) and give them a stir. Technically I think sugar counts as a wet ingredient but this is the way I make them and it works so this is the way it is done!
- In a mug add the golden syrup to the Koko dairy free and heat on low for 30secs in a microwave. You just want it warm enough for them to completely combine. Pour this into a jug and add the oil.
- Stir the wet ingredients INTO the dry and then fold in the carrots and sultanas. The batter will be soft but not runny!
- Share between the cupcake cases and bake for 15mins (longer for muffin sized cakes)
To decorate:
- Beat the cream cheese & butter together. Then sieve in the icing sugar and beat again. Add the lemon juice and beat again!
- Put in a piping bag with a star nozzle. Pipe slowly from the outside in holding the bag at 90degrees to the cake.
- Sprinkle over the tiny flowers and then place the daisy over the top of the pointy bit that is left where you stop piping!
- Stand back and admire!!
Linky Love
I am sending these over to #picknmix Fridays hosted by A Cornish Mum & Mummy and Monkeys! Hop over and have a read there is lots of different kinds of posts linked up every week!! AND I am going to link these up to #HowtoSundays at Monkey & Mouse! I will also add them to Recipe of the week (A Mummy Too), #YumTum (Mummy Toolbox) & #FreefromFridays over at Freefrom Farmhouse later in the week!!
Oh wow these look amazing! I’m off to check out the rest of your recipes as Ava has allergies and my partner is now vegan so baking has become rather tricky. Thanks for linking to #PickNMix
Thank you! Bless these little ones with allergies, there are a few of them around! There are a few vegan baking recipes on here its taken a bit of getting used to but we actually don’t notice the difference now! Let us know if I can help in anyway!
Just hopped over and read your post on going vegan – I’m with you occasional laspes for a roast dinner would be my problem I think!!
You can’t really beat a good carrot cake and the moistness of the carrot always makes sponge extra good. These look cute and tasty!
Thank you! Carrot cake is one of my favourites and Ive definitely missed it! x
We are big fans of carrot cake here. These look really pretty and I am sure they taste delicious too. Great that you have managed to come up with a free from version. Thanks for sharing 🙂 #YumTum
Thank you! its quite hard to choose but I think carrot cake is one of my favourites!
These look delicious. I’m going to have a good look round your site for different free from ideas, as I run a cookery club, and it’s my aim to be as inclusive as I possibly can.
I have seen an option for egg replacers using the juice from chickpeas (aquafaba or something or other I think). is this something that you have ever used?
#yumtum
Ah thank you! I have tried and spectacularly failed to use the aquafaba in meringues but I do know of some that have had success making meringue, macarons & yorkshire puddings with them! A lot of vegan blogs have recipes on them so its definitely worth having a look around!
These look amazing! I love carrot cake and even better if they are free from, I know how hard that makes it to get cakes tasting right. Thanks so much for linking up to #HowtoSunday 🙂 x
Thank you! They were surprisingly light & fluffy! Love reading all the different posts on #howtosundays! X
Well these look delicious! I have never made cream cheese frosting either so might have to give this a go! thanks so much for linking 🙂 x
Thank you! Ooh you should have a go they are fab! X
Ooh these sound lovely. I have always been intolerant to egg too but fine with it baked. We are trying to introduce baked egg to J but he hasn’t managed it yet and baby A is also allergic so good to have more egg free recipes up my sleeve! #freefromfridays
Its hard introducing things to the little ones, I really hate doing it – I think I worry too much! Hopefully though the allergies will become less severe as they both get older – the oldest Peachick is nearly 9 and she can tolerate a fair amount of dairy and eggs baked into things now which gives me some hope for the little ones! Good luck and yell if we can help! x
I also love carrot cake and these cupcakes look SO cute! And I love the expression of that little chick’s face:) Happy Easter Midge!
They are really cute! Millie wouldn’t leave them in the shop!
So gorgeous Midge! Happy Easter!
hope it was good Easter for you too! X
These sound delicious!
Would there be enough here to make two big sponges?
Hi! The cake in the photos was made with the recipe quantities. It’s a 6 inch diameter sponge. The recipe double easily though 🙂