• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Speedbump Kitchen logo

  • About
  • Recipes
    • Dessert
    • Bread
    • Main Dish
    • Sauces and Dressings
  • Allergy Baking 101
menu icon
go to homepage
search icon
Homepage link
  • About Speedbump Kitchen
  • Dessert Recipes
  • Main Dish Recipes
  • Allergy Baking 101
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dessert » Spring Carrot Cupcakes

    Mar 26, 2014 · Updated: Feb 11, 2020 · This post may contain affiliate links · 7 Comments ·

    Spring Carrot Cupcakes

    Jump to Recipe·Print Recipe
    Carrot cupcakes with green grass frosting and jellybeans on a stand.

    For about one day last week, I saw the most amazing thing: Lawn.

    This year, we’re 3rd in the nation for snowfall, clocking in at 108 inches so far. The number of snow days for kids…well, let’s just say I heard actual whoops of joy from parents dropping their kids off at school one morning after a particularly brutal stretch of snow days.

    The calendar says it’s spring now, so despite all the white evidence to the contrary, I’m just going will it so: It’s Spring.

    These Spring Carrot Cupcakes are a variation of my Morning Glory muffins, sugared up with some cream cheese frosting and a few jelly beans pulled early from the Easter basket stash.

    Carrot cupcake batter in a muffin with liners.
    Baked carrot cupcakes in a muffin pan.

     To bump up the goodness in my muffins, I add in some flax and chia seeds. Totally optional of course, I source mine from Gerbs. Generally speaking, these muffins are just awesome. They freeze beautifully, frosting and all. Perfect for packing in lunches. I suspect the huge amount of oil accounts for their keeping ability. You can cut the amount down if you’d like, let me know how it works out.

    Oh, and if you don’t have some fun Wilton decorating tips yet, go to Hobby Lobby or online to Amazon and buy a set. I used the grass/fur tip, Wilton has a nice little video on how to do this.  It doesn’t take much longer to pipe grass than simply frosting with a knife…but the wow factor for the kids is totally worth it.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Spring Carrot Cupcakes with Cream Cheese Frosting


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Total Time: 35 minutes
    • Yield: 18 1x
    Print Recipe
    Pin Recipe

    Description

    The carrot cupcakes are dairy-free, egg-free, and nut-free. The dairy-free cream cheese frosting can be decorated however you want. Have fun. 


    Ingredients

    Scale
    • 2 cups grated carrots
    • 1 apple, cored and grated
    • 1 cup crushed pineapple, drained
    • 1/2 cup golden raisins (or regular raisins)
    • 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 ( I use Silk PureCoconut)
    • 2 1/4 cups flour
    • 2 teaspoons baking soda
    • 2 teaspoons cinnamon
    • 1/2 teaspoon salt
    • Optional Mix-Ins ( 2 T. chia seeds, 2 T. flax Seeds, 1/2 cup pumpkin seeds)

    Instructions

    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.

    Equipment

    Muffin Liners

    Buy Now →

    Muffin Pan

    Buy Now →

    Box Grater

    Buy Now →

    Notes

    If you have a food processor with a grating disk, now is the time to use it.

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

    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Dessert
    • Method: Baked
    • Cuisine: American

    Did you make this recipe?

    Tag @megedison on Instagram and hashtag it #speedbumpkitchen

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Dairy-Free Cream Cheese Frosting


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Total Time: 5 minutes
    • Yield: 3 cups 1x
    Print Recipe
    Pin Recipe

    Description

    This is my basic dairy-free cream cheese frosting, it goes perfectly with carrot cupcakes!


    Ingredients

    Scale
    • 1/4 cup dairy-free cream cheese, I used Tofutti 
    • 1/4 cup dairy-free margarine, softened. 
    • 1 t. vanilla extract
    • 2–2 1/2 cups powdered sugar
    • 1–2 T. dairy-free milk

    Instructions

    1. Cream the cream cheese and margarine together with a mixer.
    2. Add the vanilla and powdered sugar.
    3. At this point, I just add some milk and then some powdered sugar, messing around trying to get the perfect “pipe-able” consistency. To make grass, the frosting needs to be fairly thick or your grass will turn to puddles.

    Equipment

    Hand Mixer

    Buy Now →

    Mixing Bowls

    Buy Now →

    Wilton Decorating Tips

    Buy Now →

    Notes

    This makes enough to frost generously with a knife, if you’re planning to pipe on piles of frosting, you might want to double this recipe.

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

    • Prep Time: 5 minutes
    • Category: Dessert
    • Method: Mixed
    • Cuisine: American

    Did you make this recipe?

    Tag @megedison on Instagram and hashtag it #speedbumpkitchen

    Carrot cupcakes with green grass frosting and jellybeans on a cake stand.

    Happy Spring. Please. I’m begging.

    « Mickey Ice Cream Sandwiches
    Oreo Butter »

    About Meg

    Hi there! I ♡ cooking , I ♡ being a pediatrician, and I ♡ camping in our Airstream. All the Speedbump recipes are dairy-free, egg-free, and nut-free for the food allergic kids here. 🚫🥛🥚🥜

    Please leave a comment, rate the recipe, let me know what you think!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Reader Interactions

    Comments

    1. Judy Siler says

      March 26, 2014 at 2:13 pm

      How do you make it look like grass. Is it a type of cake decorating nozzle?

      Reply
      • Meg says

        March 26, 2014 at 2:19 pm

        Yes! It’s a grass/fur tip. I updated the post, because I didn’t do a good job explaining how the grass happens!

        http://www.wilton.com/technique/Grass

        Reply
    2. youngmarriedmom says

      March 26, 2014 at 11:07 pm

      You can thicken dairy-free milk?! Does this work to substitute for buttermilk?

      You always have good ideas and I’m so grateful for the research you do and the work you put into sharing. Thank you!

      Reply
      • Meg says

        March 27, 2014 at 11:50 am

        Sure can! It works for both soy and coconut milk, not so great with rice milk, but I don’t bake with rice milk anyway.

        Reply
        • youngmarriedmom says

          March 27, 2014 at 11:51 am

          Oh my goodness. You just opened up a whole new set of options for me–again! Thank you!

          Reply
        • Judy Siler says

          March 27, 2014 at 4:27 pm

          I make cream sauces and frosting with soy milk all the time. Add vinegar to make buttermilk. You can Google how much vinegar to add. Add dairy free margerine and flour for cream sauce!

          Reply
    3. April says

      March 28, 2014 at 5:40 pm

      I’ve never made egg-less carrot anything, I can’t wait to try this recipe. Thanks

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Welcome to Speedbump Kitchen. Everything here is dairy, egg and nut-free. We're not vegan or much about health food. Sugar, chocolate, & bacon are on tap. This is fun food for the coolest allergic kids out there. In my spare time I'm a pediatrician and expert level Airstreamer.
    Read More…

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Categories

    Subscribe to New Posts

    Buy this eBook, it will help, I promise.

    Tasty Food Photography

    Need Food Blog Help? Start here!

    Learn how to start and grow your food blog with Food Blogger Pro.

    Seasonal Recipes

    Irish Soda Bread

    Chocolate Pretzel Rice Krispie Treats

    Shamrock Shakes

    Valentine’s Day Cookies

    Noodles in Olio

    Homemade Cadbury Creme Eggs

    Strawberry Napoleons

    Herbed Focaccia

    Oreo Butter

    Spring Carrot Cupcakes

    Mickey Mouse Ice Cream Sandwiches: Dairy & Egg Free | speedbumpkitchen.com

    Mickey Ice Cream Sandwiches

    Camper Cookies

    Footer

    Subscribe to Speedbump Kitchen

    • Bloglovin
    • Email
    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2025 Speedbump Kitchen