Vegan Easter Carrot Cupcakes


As seen in my recent vlog!

These are good, if you have some time you gotta try them! Vegan or non-vegan yore gonna love them!



Here is the proper recipe (adapted from wallflower

Cupcake Ingredients:

Dry Ingredients:

  • 1 cup of brown rice flour
  • 3/4 cup of gram flour (chick pea flour/ garbanzo bean flour/ I used soy bean flour)
  • 1 cup of gluten free flour (or regular flour if you don’t want to make them gluten free!)
  • 2 tsp of ground cinnamon
  • 1/2 tsp nutmeg

Wet Ingredients 

  • 1/2 cup of coconut oil, melted (or you can use olive oil)
  • 1/2 cup of maple syrup
  • 1 cup of water
  • 1 tsp Vanilla extract
  • 2 carrots, grated
  • 1 cup of desiccated coconut
  • 1 cup of pecans or walnuts (I used walnuts)
  • 1/4 cup of raisins

Cake Directions:


1. Preheat the oven to 170ºC/350ºF and lone your muffin tins with the cupcake paper things

2. Combine all the dry ingredients into a large bowl and mix them well together so that there’s no clumps

3. In another bowl combine all the wet ingredients together.

4. Pour the wet ingredients into the dry and mix them together well.

4. Pour the batter into your muffin tins and bake for 25-30 minutes.

(You know it’s done when you can stick a toothpick or fork it it and it comes out clean)

Allow them to cool fully before adding the frosting.

Coconut Cream Cheese Frosting

(by the way, it also tastes really good without frosting, try both!)


  • 1 cup of cashew nuts (soaked in 2 cups of water overnight, then drained)
  • 2 tbsp of coconut flour
  • 1/4 cup of coconut milk
  • 1 tsp coconut oil
  • 1/4 cup of maple syrup
  • 1/2 tsp vanilla extract
  • 1 tbsp of lemon juice


1. Drain out your stoked cashews

2. Place all the ingredients into a blender and blend until smooth

3. Place your frosting into a bowl, then into the fridge to stay thick and cold until the cupcakes are ready to be frosted.

Carrot Decorations


  • 3 heaped tbsp of almond flour (ground almonds)
  • 1 tbsp of maple syrup
  • natural orange food colouring
  • parsley leaves


1. Mix the almond flour and the maple syrup together well until they become a solid sort of paste

2. Add the orange food colouring until it becomes your desired colour

3. Grab a little ball of your batter and roll it out with your hands then form a carrot shape

4. take a knife with a bit of ground cinnamon on it and make little slits in the carrots

5. Sprinkle some cinnamon on top

6. Take a piece of parsley and insert it in the top of the carrot to be the carrot stem

7. Enjoy!

If you try these out be sure to show me and tag me #LookTay & let me know how you liked them! ♡



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