Vegan Carrot Cupcakes with Pumpkin Cream Cheese Frosting (Naturally Sweetened!)
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You'll never believe these vegan carrot cupcakes are healthy! They're naturally sweetened with fruit and topped with pumpkin cream cheese frosting for a delicious seasonal twist on a classic dessert. Make a batch for Thanksgiving or leave the frosting off and have them for breakfast!
Recipe type: Dessert
Cuisine: Vegan, Healthy, Holiday
Serves: 18 cupcakes
  • 3 cups whole wheat pastry flour
  • 2 tbsp pumpkin pie spice
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp ground ginger
  • ¾ tsp salt
  • 1 cup maple syrup
  • ¾ cup melted coconut oil
  • ½ cup aquafaba
  • 2 tbsp molasses
  • 1 tsp vanilla
  • 3 cups shredded carrots
  • 1 cup Dole crushed pineapple
  • 1 cup chopped pecans, plus more for garnish
  • Pumpkin Cream Cheese Frosting
  • 12 oz vegan cream cheese
  • 1½ cups sticky Medjool dates
  • ¾ cup pumpkin puree
  • 1½ tbsp pumpkin pie spice
  1. Preheat the oven to 350 F. Combine the flour, pumpkin pie spice, baking soda, baking powder, and salt in a large mixing bowl. Combine the oil, syrup, aquafaba, molasses, and vanilla in a smaller mixing bowl. Pour the wet ingredients into the dry ingredients and mix until just combined.
  2. Stir in the carrots, pineapple, and pecans. Use an ice cream scoop to portion the batter in a muffin tin lined with baking cups. Bake for 20-24 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
  3. While the cupcakes bake, add the cream cheese, pitted dates, pumpkin, and pumpkin pie spice to a food processor. Process until smooth and creamy, about 3 minutes. Transfer to a piping bag and place in the freezer to chill.
  4. When the cupcakes are done, take them out of the oven. Wait 5 minutes then transfer them to a wire rack. Allow to cool before frosting. Place the rack in the fridge or freezer to speed the process.
  5. Pipe the frosting into a generous swirl on each cupcake. Top with crushed pecans.
If your dates aren't soft and sticky, soak them in hot water for 20 minutes before using.

Cover and store in the fridge for up to three days (although they won't last that long!)
Recipe by Carrots and Flowers at