Carrot Cupcakes

Dairy & Egg Free Carrot Cupcakes with Cream Cheese Frosting & "Starburst" Candy Carrots |

I saw my first urban rabbit munching on a fresh dandelion today, a sure sign of spring! In an attempt not to do everything myself, this is my first spring in 11 years that I’m not planting a vegetable garden, sniff. I’ve outsourced that work to a local CSA, which should be a fun adventure anyway! Somehow, I just can’t let the garden and my rainbow carrots go…so here’s a little garden swan song from my kitchen.

These carrot cupcakes are otherwise known as “Morning Glory” muffins around here. They freeze really well, thanks to the eye-popping amount of oil, I just close my eyes and dump it in. My kid is barely clinging to the 3rd percentile in weight, so I’m good with oil. You can try easing back if the amount freaks you out, and let me know what happens.

The dairy-free cream cheese frosting was a nice surprise. After sampling the Tofutti cream cheese straight, I was very doubtful the frosting would be palatable. Sugar does wonders, and the frosting is pretty close to the real thing.

The carrots are shaped Starburst candies with some chocolate cookie crumb dirt (or you could use some crushed Oreos). A few seconds in the microwave makes the Starburst easier to shape. Happy Spring!

Carrot Cupcakes
If you have a food processor that can would be the time to use it!
Serves: 18
  • 2 cups grated carrots
  • 1 apple, cored and grated
  • 1 cup crushed pineapple, drained
  • ½ cup golden raisins (or regular)
  • ½ cup shredded sweetened coconut
  • 1¼ cups brown sugar
  • 1 cup oil
  • ¼ cup dairy-free milk thickened with 1 t. cider vinegar *( I use PureCoconut)
  • 2¼ cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  1. Preheat the oven to 350.
  2. Mix the shredded carrots, the fruits, raisins, sugar, oil and dairy-free milk in a medium bowl.
  3. Measure the flour, soda, cinnamon and salt into a large mixing bowl and whisk together.
  4. Dump the wet ingredients into the dry ingredients and mix together carefully, until just blended.
  5. Scoop the batter into paper-lined muffin tins, about ¾ full.
  6. Bake for 20-25 minutes or until set on top and they start to smell good.
  7. Remove from muffin pan and cool on a rack before frosting.
  8. Makes about 18.

Dairy-Free Cream Cheese Frosting
  • ½ tub dairy-free cream cheese, Tofutti or other (4 ounces, or ½cup), softened
  • 4 T. dairy-free margarine, softened( I use Fleischmann's Unsalted Margarine)
  • 1 t. vanilla extract
  • 2-2½ cups powdered sugar
  • 1-2 T. dairy free milk to get the right thickness.
  1. Cream the cream cheese and margarine together with a mixer.
  2. Add the vanilla and powdered sugar.
  3. At this point, I just mess around with adding a little dairy-free milk and/or powdered sugar to get the right fluffy consistency.
  4. This makes enough to frost generously with a knife, if you're planning to pipe on piles of frosting, you might want to double the batch.


  1. Eagle Loft says

    These look divine! Your carrots are amazing. I may try to make the cupcakes gluten/soy free as well. I'll let you know how they turn out.

  2. Kristen says

    yum! I am so glad that I happened upon your blog it is such a challenge to bake without eggs and dairy!

    I am looking forward to trying this and some of your other recipes! Those thin mints are calling my name something fierce!

  3. elizabeth650 says

    Great looking cupcakes. I want to try these this weekend. Your daughter didn't have any reaction to the coconut? Thanks.

  4. Speedbump Kitchen says

    No coconut problems here, our allergist says that coconut is not related to nuts and that coconut allergies are relatively rare. Coconut oil is in soy formula, which she tolerated fine…so I didn't worry about trying regular coconut. She doesn't like the stringy-chewy texture very much, so I chop it up more finely with a food processor when baking.

  5. Eagle Loft says

    After a few trials and (delicious) errors, I have converted this to a gluten/soy free muffin recipe. No frosting on my muffins, but they are super delicious without it. Thanks for the inspiration — I LOVE these muffins!

    Gluten/soy-free recipe here: Eagle Loft Kitchen


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