Spring Carrot Cupcakes

If you have a food processor that can grate…now would be the time to use it!




  1. Preheat the oven to 350.
  2. Mix the shredded carrots, apple, pineapple, coconut, raisins, sugar, oil and the dairy-free milk/vinegar mixture 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 3/4 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.


See my posts on dairy-free butter and dairy-free milk alternatives if you need sources.