Crumbly Vegan Carrot Cupcakes© (Makes 24)


Cupcake Mix
  • 5.2oz-150g vegan margarine
  • 5.2oz-150g light brown soft sugar
  • 12.6oz-360g wholemeal self-raising flour (sifted)
  • 3 teaspoons mixed spice
  • 3.3fl oz-100ml sunflower oil
  • 2 teaspoons baking powder
  • Zest of 1 orange
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 8.8oz-250g grated carrot
  • 1.7oz-50g desiccated coconut
  • 3.5oz-100g sultanas
  • 1.7oz-50g chopped hazelnuts
  • 3.3fl oz-100ml almond milk
  • 2 teaspoons vanilla essence
  • 1 teaspoon ground ginger
Fake Buttercream
  • 7.9oz-225g vegan margarine (room temperature)
  • 15.8oz-450g icing sugar
  • 1 tablespoons coconut cream
  • 1 ½ teaspoons vanilla essence
  • ¾ teaspoon ground cinnamon
  • Icing carrots (optional)
  • Chopped hazelnuts


  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Paper case two 12-hole cupcake tins and set to one side
  2. Start by making the cupcake mix by creaming the margarine and brown sugar together in a large mixing bowl until thoroughly combined
  3. Add the oil, cinnamon, ginger, vanilla essence, almond milk, mixed spice and orange zest and combine again
  4. Add the sifted flour, bicarbonate of soda and baking powder and combine again. Follow by adding the hazelnuts, sultanas, coconut and carrot and mix thoroughly. Spoon equally into the pre-prepared cases
  5. Pop into the oven for 20-25 minutes. Remove and check with a skewer in the center of a cake, if it comes out clean- they are ready, although, they will feel soft to the touch and will not have that ‘bounce back’ feel of regular cupcakes. Allow to cool completely before moving onto the next step
  6. Once the cupcakes have cooled, make the fake buttercream that will be used for the topping. In a large mixing bowl, add the vegan margarine and mix into a paste. Add the icing sugar and coconut cream and mix again until thoroughly combined. Finally, add the vanilla essence and cinnamon and mix until you have a smooth buttercream
  7. Using a piping bag and a nozzle of your choice, decorate with the buttercream on top of the cupcakes to a design of your preference. Sprinkle the tops alternatively with the decorative icing carrots (if using) and chopped hazelnuts
  8. Serve and enjoy!

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