Dieser Beitrag ist auch verfügbar auf:
Deutsch
These carrot cupcakes consist of fluffy, moist, nutty, slightly spicy muffins and the airy, creamy, fragrant coconut cream frosting. They are made without eggs, butter, milk or other animal products. The vegan carrot cake cupcakes are ideal for Easter, but taste just as good all year round. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Replace apple puree with banana
Apple puree makes the vegan carrot muffins particularly moist and fluffy in consistency. It also ensures good binding as the batter contains no eggs. The vegan applesauce cake is similar.
As an alternative, just like for the baby cookies, very ripe bananas are also suitable for the vegan carrot cake cupcakes. They also provide moistness and bind the batter, just like in the vegan syrniki recipe or the vegan banana muffins recipe. In this case, replace the apple puree in the recipe below with 1.5 mashed bananas.
Vegan carrot cake cupcakes with nuts and spices
I made the batter for the vegan carrot cake muffins with ground walnuts. Instead, you can use ground hazelnuts, as in the carrot cake cupcakes with lime sour cream frosting recipe, and ground almonds.
Cinnamon and ground aniseed make the vegan carrot cake cupcakes slightly spicy and incredibly fragrant. In addition or instead, spices such as ginger, nutmeg, cardamom and cloves are perfect for refining the muffin batter, just like the apple bread.
Winning coconut cream
The topping for my vegan carrot cake cupcakes is made from coconut cream, just like for the vegan carrot pound cake. It tastes light, airy and is very aromatic.
You can get the coconut cream from canned coconut milk or from homemade coconut milk. If you buy it, make sure it has a high coconut content and contains no additives.
Place coconut milk in the fridge for a few hours. The cream will then separate from the coconut water and settle on top. You can skim it off with a tablespoon.
Alternatively, you can also buy ready-made coconut whipped cream and use it for this recipe, as well as for the vegan Bird’s milk cake recipe.
These vegan carrot cupcakes are
- moist,
- creamy,
- fluffy,
- nutty,
- soft,
- spicy sweet,
- heavenly delicious,
- very aromatic, similar to the vegan coconut cake,
- with coconut cream frosting,
- without egg, butter and other animal ingredients,
- quick and easy to make,
- ideal for Easter.
How to make vegan carrot cake cupcakes: tips and tricks
- Instead of walnuts, you can use other nuts, for example ground hazelnuts or almonds.
- Refine the carrot batter with sweet spices of your choice.
- Never stir the batter for too long, only until it has a homogeneous consistency. Otherwise the muffins could taste tough and not fluffy.
- Do not bake the carrot cake muffins longer than necessary to ensure they taste moist. Test with a skewer to check whether they are done.
- To make the coconut cream, place the coconut milk in the fridge for a few hours. The cream will then separate from the coconut water and settle on top. Use store-bought coconut milk with a high coconut content or homemade coconut milk. Alternatively, you can also buy ready-made coconut whipped cream.
- You can adjust the amount of powdered sugar for the coconut cream frosting to taste.
- Instead of using a piping bag, you can simply use a tablespoon to apply the frosting to the carrot muffins.
Have you made vegan carrot cake cupcakes using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
These recipes are also perfect for vegan Easter:
- Braided Easter bread vegan – easy eggless sweet yeast bread recipe
- Vegan tangerine orange carrot cake – quick recipe
- Vegan egg liqueur – creamy eggless recipe
Vegan carrot cake cupcakes
Equipment
- muffin tin
- piping bag
Ingredients
for the batter
- 200 g carrots finely grated
- 180 g apple puree sugar free
- 100 g sugar
- 100 ml vegetable oil
- 1 pinch of salt
- 200 g flour
- 100 g ground walnuts
- 10 g baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground aniseed
- vegetable oil to grease the baking tin
for the frosting
- 400 g coconut cream (separated fat layer of canned coconut milk after cooling)
- 40 g powdered sugar or to taste
- 1 pinch of ground vanilla bean
to decorate (optional)
- sprinkles
- shredded coconut
Instructions
Preparation of the batter
- Grease the muffin tin thoroughly with vegetable oil or place cupcake liners.
- Mix finely grated carrots, apple puree, sugar, vegetable oil and salt in a mixing bowl.
- Stir together flour, ground walnuts, baking powder, cinnamon and aniseed.
- Add the flour mixture to the carrot mixture and mix briefly to form a thick batter.
- Fill the muffin tins about 2/3 full with the batter, bake the carrot cake muffins in a preheated oven at 338 °F (170 °C) for approx. 20 minutes and leave to cool completely.
Preparation of the frosting
- Briefly whip coconut cream, powdered sugar and vanilla to a creamy consistency.
Preparation of the vegan carrot cake cupcakes
- Pour the coconut cream frosting into the piping bag, pipe cream toppings onto the carrot cake muffins and chill for approx. 30 minutes.
- Sprinkle the vegan carrot cake cupcakes with sprinkles and shredded coconut and serve.
Notes
- Instead of walnuts, you can use other nuts, for example ground hazelnuts or almonds.
- Refine the carrot batter with sweet spices of your choice.
- Never stir the batter for too long, only until it has a homogeneous consistency. Otherwise the muffins could taste tough and not fluffy.
- Do not bake the carrot cake muffins longer than necessary to ensure they taste moist. Test with a skewer to check whether they are done.
- To make the coconut cream, place the coconut milk in the fridge for a few hours. The cream will then separate from the coconut water and settle on top. Use store-bought coconut milk with a high coconut content or homemade coconut milk. Alternatively, you can also buy ready-made coconut whipped cream.
- Instead of using a piping bag, you can simply use a tablespoon to apply the frosting to the carrot muffins.
- See the detailed tips and tricks for making the vegan carrot cake cupcakes at the top of the article.
If you are using Pinterest, you can pin the following picture:
