Vegan Carrot Cake Cupcakes

Recipe by
10 Mins


For the sponge 

  • 155g All-Purpose Flour 
  • 1 Tsp Baking Powder 
  • 1/2 Tsp Baking Soda 
  • 1/2 Tsp Salt 
  • 1 Tsp Ground Cinnamon 
  • 3/4 Tsp Ground Ginger 
  • 1/4 Tsp Ground Nutmeg   
  • 122g Crackd The No-Egg Egg
  • 200g Brown Sugar  
  • 120ml Oil
  • 75g Dairy Free Yoghurt 
  • 1 tsp Vanilla Extract 
  • 160g Raisins (optional) 
  • 130g Grated Carrots 

For the frosting  

  • 115g Dairy-Free Butter  
  • 390g Icing Sugar  
  • 230g Vegan Creamy Spread  
  • 1 Tsp Vanilla Extract  
  • Pinch of Salt  

Marzipan carrots (optional)  

  • 200g Marzipan  
  • A few drops of Orange & Green Food Colouring  
  • 2 Tsp Lemon Juice  


1. Preheat the oven to 170 °C Fan. Line a cupcake pan with cupcake cases. 

2. Whisk the flour, baking powder, baking soda, salt, and spices together and set aside.

3. Whisk the oil, brown sugar, Crackd The No-Egg Egg, yoghurt, and vanilla together until smooth and combined. Whisk in the raisins and carrots. 

4. Pour the wet ingredients into the dry ingredients and mix until completely combined.  

5. Pour the batter into the cases – only filling two thirds of the way to avoid spilling over the sides. 

6. Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean.

Icing & decor

1. Mix the butter and the icing sugar until smooth and no pieces of butter remain. 

2. Add the vegan creamy spread, salt and vanilla and mix until smooth. 

3. Pipe or spread onto the cooled cupcakes.

4. Shape the marzipan so they look like carrots. In a small bowl, add 1-2 drops of orange food colouring and 1 teaspoon of lemon juice and mix. Use this to paint the carrots. In a separate bowl, repeat with the green food colouring. Use this for the carrot tops.  

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