• Skip to main content
  • Skip to primary sidebar

Carrots and Flowers

Make Art. Have Fun. Eat Plants.

  • About
  • Cookbook
  • Recipes
  • Lifestyle
    • Mom Life
    • Bold Living
    • 30 Day Fun Challenge
  • Work With Us

Vegan Carrot Cupcakes with Pumpkin Cream Cheese Frosting (Naturally Sweetened)

November 19, 2018 By Carrots and Flowers

DELICIOUS secretly healthy vegan carrot cupcakes! Whole-wheat, naturally sweetened with fruit, this easy dessert recipe is kid-friendly and perfect for holidays

This blog is sponsored by Dole Packaged Foods.

Vegan Carrot Cupcakes, made with wholesome ingredients and naturally sweetened for an easy, healthy dessert recipe everyone will love!

DELICIOUS secretly healthy vegan carrot cupcakes! Whole-wheat, naturally sweetened with fruit, this easy dessert recipe is kid-friendly and perfect for holidays

Who’s ready for fall baking that won’t leave you feeling like total crap after eating one (ok, three) cupcakes? Let me introduce you to these amazing Vegan Carrot Cupcakes with Pumpkin Cream Cheese Frosting!

If you’re anything like me, you know that vegan carrot cupcakes are seriously underrated! Maybe it’s because many people don’t put enough carrot in the mix, which leads to dry, bland vaguely spiced cupcakes that are a total bummer to eat.

Well friends, I have good news for you! These vegan carrot cupcakes will far exceed your expectations! They’re packed full of veggies AND fruit, making them healthy enough for breakfast and delicious enough to scarf down three cupcakes without batting an eye.

DELICIOUS secretly healthy vegan carrot cupcakes! Whole-wheat, naturally sweetened with fruit, this easy dessert recipe is kid-friendly and perfect for holidays

The secret ingredient in these secretly good-for-you vegan carrot cupcakes is crushed Dole crushed pineapple! The pineapple pulls double duty in these fluffy vegan carrot cupcakes, by acting as a natural sweetener and making them super moist and delicious.

I’m absolutely in love with these cupcakes. Seriously, vegan carrot cupcakes have always been my favorite but the addition of crushed pineapple and the pumpkin cream cheese frosting take these babies to the next level!

DELICIOUS secretly healthy vegan carrot cupcakes! Whole-wheat, naturally sweetened with fruit, this easy dessert recipe is kid-friendly and perfect for holidays

Plus, the frosting is made with pumpkins, cashews, and dates, all wholesome plant-based ingredients. My one-year old loves them and because they’re so healthy, I don’t mind letting her have dessert.

DELICIOUS secretly healthy vegan carrot cupcakes! Whole-wheat, naturally sweetened with fruit, this easy dessert recipe is kid-friendly and perfect for holidays

You’re going to love these vegan carrot cupcakes! They’re:

Wholesome

Scrumptious

Generously Spiced

Fluffy

Nutty

Moist

Kid-friendly

and Easy to make!

If you want to save this recipe, pin the photo below! If you try these vegan carrot cupcakes, be sure to rate them in the comments so I know how yours turned out! Don’t forget to post a photo to Instagram with the tag #carrotsandflowers! I love seeing your creations. 🙂

For more delicious vegan dessert recipes like this, check out my Vegan Chocolate Lava Cake and my Vegan Apple Pie Snickerdoodles!

DELICIOUS secretly healthy vegan carrot cupcakes! Whole-wheat and naturally sweetened with Dole Sunshine crushed pineapple, this easy dessert recipe is kid-friendly and perfect for holidays! #ad

Vegan Carrot Cupcakes with Pumpkin Cream Cheese Frosting (Naturally Sweetened!)
 
Save Print
Prep time
30 mins
Cook time
22 mins
Total time
52 mins
 
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!
Author: Carrots and Flowers
Recipe type: Dessert
Cuisine: Vegan, Healthy, Holiday
Serves: 18 cupcakes
Ingredients
  • 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
Instructions
  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.
Notes
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!)
3.5.3226

 

Related

Share the love
451.4K   
1.5K
Shares

Tagged With: carrot, cupcakes, Healthy, Holiday, kid-friendly, muffins, Naturally Sweetened, pineapple, Pumpkin, Whole Wheat

Previous Post: « Vegan Sausage Biscuits with Maple Chipotle Aioli
Next Post: Vegan & Eco-Friendly Gift Guide 2018 »

Reader Interactions

Want More?

Sign up for email updates & get one 1 free BONUS recipe per month!

Comments

  1. Monie says

    November 21, 2018 at 3:09 am

    Is it at 350°? I didnt see that on this post. And also how do you store them, in the fridge because of the cream right? Lol

    Reply
    • Carrots and Flowers says

      November 21, 2018 at 3:31 am

      Yes, Monie thank you so much for pointing that out. 🙂

      Reply
  2. Sarah Cummings says

    November 22, 2018 at 3:12 pm

    Oh my! These sound incredible. Carrot cake is my favourite!

    Reply

QUESTION OR COMMENT? LET'S TALK! Cancel reply

Primary Sidebar

Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

more about us →

  • Instagram
  • Facebook
  • Pinterest
  • YouTube
  • Twitter

Subscribe For More

Join over 270K Fans!

Join over 270K Fans!
DELICIOUS secretly healthy vegan carrot cupcakes! Whole-wheat, naturally sweetened with fruit, this easy dessert recipe is kid-friendly and perfect for holidays

Copyright © 2023 · carrotsandflowers.com