Vegan Carrot Cupcakes with Vegan Cream Cheese Frosting



1 1/2 C. all purpose flour

1 C.  whole wheat flour

3 tsp. baking powder

1  tsp.  baking soda

3 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp.  salt

8 oz. can crushed pineapple (undrained)

1 C.  oat milk  (could use any plant based milk)

2 tsp. vanilla

1 C. sugar (try mixing 1/2 white and 1/2 brown if you want)

1/2 C. oil

2 lg. carrots, grated (about 2 cups)

1/2 C. chopped walnuts (opt.)

1/2 C. raisins (opt.)

Cream Cheese Frosting(swap out the butter and cream cheese with vegan butter and cream cheese in the recipe)


Preheat oven to 350 degrees.  Prepare muffin  pan.

In bowl, combine flours, baking powder, baking soda, spices and salt.

In separate bowl, whisk together crushed pineapple, oat milk, vanilla,  sugar, and oil.

Add wet ingredients to dry ingredients.  Stir to combine.  Fold in carrots, nuts and raisins.

Fill muffin cups and bake for about 20 minutes… until toothpick inserted in middle comes out clean.

Cool cupcakes.  Frost with cream cheese frosting.