Vegan Carrot Cupcakes

Savor the delectable taste of our vegan carrot cupcakes—filled with wholesome goodness and irresistible flavor!

Nutritional Values 

*per serving

Energy 200.0 kcal
Fat 13.0 g
Carbohydrate 25.0 g
Fibre 3.5 g
Protein 3.8 g

*values are estimated and subject to change


Carrot Cake

  • 100 g carrots finely grated
  • 160 g flour
  • 1 walnut carrot (after processed by Milky Plant)
  • 50 g sugar
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 2 tbsp vegetable oil
  • 80 ml walnut carrot milk (freshly made with Milky Plant)


  • 100 g vegan cream cheese
  • 80 g powdered sugar
  • 50 g vegan butter softened


  • Vegan Marzipan Carrots
  • Pistachios chopped


  1. Make walnut carrot Milk. Add the ingredients to the blending compartment, ensuring not to exceed the Max line. Fill the water tank with clean water. Press the start button and wait a couple of minutes for Milky Plant to work its magic.
  2. Combine all ingredients in a mixing bowl.
  3. Preheat the oven to 180°C (350°F) and prepare muffin tins by lining them with paper liners
  4. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  5. Bake the cupcakes in the preheated oven for 20-25 minutes, or until they are golden on top and a toothpick inserted into the center comes out clean.
  6. Make the Frosting: Combine all ingredients in a mixing bowl. Continue beating until the cream becomes smooth
  7. When the cupcakes have cooled, apply the prepared frosting to the top of each cupcake! And decorate as desired. In our case, it's marzipan carrots and pistachios.

Vegan Carrot Cupcakes Recipe Video

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