Vegan Carrot Cake Cupcakes


  • 1 ½ cups all-purpose flour
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2/3 cup vegetable oil
  • ½ cup soy milk
  • ½ cup water
  • 2 level tbsp Follow Your Heart VeganEgg Powder
  • 1 ½ teaspoons vanilla extract
  • 1 cup grated carrots
  • ½ cup finely chopped walnuts

Cream Cheese Icing:


  1. Preheat oven to 350°F and line a 12-count muffin pan with paper liners.
  2. In a large mixing bowl, whisk together flour, sugars, baking soda, baking powder, cinnamon and salt.
  3. In a separate bowl, mix together the vegetable oil, soy milk, water and vegan egg powder.
  4. Add wet ingredients to the dry ingredients and mix. Add the grated carrots and chopped walnuts. Mix.
  5. Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full.  Transfer to oven and bake on 350°F for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  6. To make icing, mix all ingredients
  7. with a hand mixer and set aside
  8. Allow to cool before decorating with frosting.



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Follow Your Heart believes that a better world begins with better food choices. We make Vegenaise, the best vegan cheeses, and other delicious and innovative plant-based alternatives.

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