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Carrot Cupcakes

  • Yield: 18 1x


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


  • 2 cups grated carrots
  • 1 apple, cored and grated
  • 1 cup crushed pineapple, drained
  • 1/2 cup golden raisins (or regular)
  • 1/2 cup shredded sweetened coconut
  • 1 1/4 cups brown sugar
  • 1 cup oil
  • 1/4 cup dairy-free milk thickened with 1 t. cider vinegar 
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 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 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.
  8. Makes about 18.


I used Silk Coconut Milk as my milk substitute in this recipe. See my post on dairy-free milk alternatives if you need ideas.