Carrot cupcakes on the table. On a light background stands a round wooden tray. In the center of the frame on a tray is a cupcake with a crispy top. Cupcakes are also on the countertop. There are some crumbs on the counter between the cupcakes.

Muffins

Carrot VEGAN cupcakes

Prep Time: 10 min / Cook Time: 25 min / Total Time: 35 min

These vegan carrot cupcakes are moist and rich and packed with flavor.

Author and photographs: Olga

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These delicious cupcakes can be made "out of nothing" ... Or you can make it a little more interesting if you have the opportunity ...

They're good for fasting, they're good for kids... They're good, just because they're delicious!

Carrot VEGAN cupcakes

Yield: 15 pieces

Ingredients

Dry ingredients

360 gr flour
240 gr sugar
2 tsp baking powder
1/2 tsp soda
1 tsp cinnamon
1/2 tsp Indian walnut
1/2 tsp ginger
1/2 tsp salt

Wet Ingredients

250 g peeled carrots - grate

( these are 3 medium carrots)
250 gr milk

(I have coconut, you can replace it with juice or even water)
120 gr vegetable oil
80 g of chopped nuts

(it is better to take nuts with a pronounced taste, or you can not add at all or replace them with 40 g of oatmeal)
vanilla

Crumble (crunchy top)

60 gr flour
30 gr nut flour

(can be replaced with starch or flour)
45 gr vegetable oil
25 gr sugar
cinnamon

Instructions

Preheat oven to 180°C. Line a 15-muffin tin with liners.

For muffins:

Add all dry ingredients to a large bowl. Send carrots there. Add all wet ingredients and stir until combined.

Use an ice cream scoop to ensure all cupcakes are the same size.

Muffin dough should reach almost to the edge of the mold

Ingredients for the carrot muffins on the table. There are muffin ingredients on the table. In a large glass container are the ingredients for the muffin - sugar, flour, and carrots. Nearby stands cups with milk, nuts, spices and vegetable oil. Separately, on top of the photo is a container with ingredients for a crispy top - nut flour, butter, flour and brown sugar.

To make a crumble

Using the same container, add all the crumb ingredients. Mix with a spoon or your fingertips. Sprinkle crumbs generously over the muffins.

Mixed ingredients for the carrot muffins on the table. Mixed ingredients for muffins are on the table. Muffin batter is placed in a large glass container. On a small plate - mixed the crumble. Separately, there is a spoon for ice cream - so that it is more convenient to make cupcakes of the same size.

Baking muffins:

Bake cupcakes for 25 minutes or until toothpick dry. Let the cupcakes cool in the pan for 10 minutes. Then place them on a cooling rack.

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. If the crumb softens over time, you can reheat it in the oven for 10 minutes at 160°C.

The cupcakes are ready for further baking. The cake batter is in a baking dish and sprinkled with crumble. The cupcakes are ready for further baking.

These cute little Vegan Carrot Cupcakes are light, moist, and fluffy. They are studded with nuts and you can rich their flavor with raisins or some dried fruits.

They are deliciously spiced with ginger and cinnamon.