Carrot Ginger Cupcakes with Cashew Cream Cheese Frosting [Vegan and Gluten-free]

I am learning that life is like a box of chocolates; you never know what you’re going to get.


Some days call for a not-too-sweet muffin. A gluten-free whole grain muffin means business; packed with carrots, ginger zing, and omega-3 rich walnuts these muffins are a perfect breakfast, or a great snack to power you through your day.

Carrot Ginger Cupcakes- Vegan and Gluten free Other days might require you to disguise the muffin in delicious vegan Cashew Cream Cheese Frosting, qualifying it as a cupcake. We all have those days where nothing seems to be going right, and the only possible way to brighten it involves baked goods, with FROSTING no less. Good thing I’ve got you covered, no matter what kind of day you’re handed ;)

Carrot Ginger Cupcakes with Cashew Cream Cheese Frosting

by Suzanne

Prep Time: 15 minutes

Cook Time: 20-25 minutes


Ingredients (12-14 cupcakes)

    For cupcakes/muffins

    • 1 flax egg (1 tbsp. flax seed + 3 tbsp. water)
    • 1.5 c. oat flour (ground with GF oats, if required)
    • 1/2 c. rolled oats
    • 3 tsp. baking powder
    • 1 tsp cinnamon
    • 2 tsp ground ginger
    • 1/4 c. crystallized ginger, chopped
    • 1 c. grated carrots
    • 1 c. + 2 tbsp. soy milk
    • 2 tsp apple cider vinegar
    • 1/4 c. maple syrup
    • 2 tbsp. neutral flavoured oil
    • optional: 1/4 c. chopped walnuts

    For optional Cashew Cream Cheese frosting

    • 3/4 c. cashews soaked in water for 6-8 hours or boiling water for 30-45 minutes)
    • 1/4 c. water
    • 2 tbsp. soy milk
    • 1 tsp. lemon juice
    • 1 tbsp. maple syrup


    Soak cashews ahead of time if making frosting.

    Preheat oven to 350 degrees, and line a muffin tray with paper liners, or oil well.

    Mix flax egg and set aside.

    Combine flour, oats, baking soda, spices, and ginger in a large bowl.

    Combine soy milk and apple cider vinegar in a separate bowl, and let sit for 5 minutes.

    Add carrots, maple syrup, oil, and flax egg to soy milk mixture. Mix well, then stir into dry mixture until just combined. Mix in nuts if desired.

    Spoon batter into muffin tin and bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.

    Allow to cool, and prepare frosting by combining all the ingredients in a high-speed blender and blending until smooth.

    Refrigerate frosting for at least 2 hours for best results. Frost cooled cupcakes as desired.

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    Question of the Day: Is today a muffin or a cupcake kind of day?

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    About Suzanne Poldon

    runs on plants. eats out of mason jars. bends like a straw.

    08. November 2013 by Suzanne Poldon
    Categories: Food, Recipe, Vegan | Tags: , , , , , , , , , , | 7 comments

    Comments (7)

    1. Am I allowed for it to be a scone cone of day? Found a strwabwerry rhubarb scone I made buried at the bottom of my freezer and it’s officially made my day!

    2. Awww I hope your day wasn’t too terrible! But I agree, sometimes a delicious baked good can make all the difference :)
      Gabby @ the veggie nook recently posted…healthy vegan friday #68My Profile

    3. I love carrot cupcakes! I actually just had the most amazing vegan GF one from Kelly’s Bake Shoppe (we’ll have to go there too on December 21 – it’s right around the corner from Kindfood) last week. Definitely going to have to give this recipe a try!

    4. Most days are muffin days for me, but when the cupcake days to come this frosting sounds delicious. I haven’t baked with grated carrots in a long time!
      Sarah @ Feeeding the Brain and Body recently posted…A Soupy WIAW – with masterpieces and animal soundsMy Profile

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