1 Bowl Vegan Carrot Cake Cupcakes

Easy 1 Bowl Vegan Carrot Cake Cupcakes with a rich vegan cream cheese frosting, a light crumb, and lots of texture. Healthier than most cupcakes too!

For the Cupcakes:
1 cup light spelt flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fine grain sea salt
1/2 cup coconut sugar
1/2 cup full-fat coconut milk
1/3 cup melted coconut oil
1 teaspoon pure vanilla extract
1 cup finely grated carrots
2/3 cup crushed pineapple, drained
1/2 cup shredded dried coconut
1/4 cup chopped walnuts, plus additional for decorating
1/4 cup raisins

For the Frosting:
5 tablespoons vegan cream cheese (pour off any liquid on top before measuring)
5 tablespoons vegan buttery spread
2 cups vegan powdered sugar, sifted
3/4 teaspoon pure vanilla extract

View the full recipe at Pickles & Honey →