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Spring Carrot Cupcakes with Cream Cheese Frosting

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 18 1x


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. 


  • 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)


  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.


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. 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: dairy free cupcakes, dairy free carrot cupcakes, morning glory muffins, vegan carrot cupcakes