Vegan Carrot Cupcakes with Orange and Cinnamon Fluttercream

The guys were up working in the attic all afternoon so I was on keep-an-eye-on-the-children duty. Bound to the house, it was a good opportunity to try to perfect my vegan carrot cupcake recipe as I am making them for a wedding in August. These are based on a well baked Delia Smith recipe I’ve been making for years. I have tried veganising it a few times, some with egg-replacer others without, this recipe uses ‘flax eggs’ and I’m very happy with it. They are moist, lightly spiced buns, studded with juicy sultanas and topped with orange scented, cinnamon fluttercream {fluffy vegan buttercream},  now you want one, eh?

oven 170 / gas 3

12 hole muffin pan lined with paper cases

  • 2 flax eggs {2 tbsp of ground flaxseed, mixed with 4 tbsp hot water, see below}
  • 175 g soft light brown sugar
  • 125 ml sunflower oil
  • 2 tbsp orange juice
  • finely grated zest of one orange
  • 200 g wholemeal self-raising flour
  • 1 tsp bicarbonate of soda
  • 3 tsp mixed spice
  • 200 g finely grated carrot
  • 150 g sultanas

Firstly, make your flax eggs in a small bowl and let them stand for 10 minutes while you measure everything out. This allows the flax to become gelatinous.

Place the sugar, oil and orange juice into a large bowl and beat well with a wooden spoon, add the now jellied flax egg and the orange zest and beat again.

Mix the flour with the bicarb and the mixed spice then sift into the sugar/oil mix. Tip any bran left in the sieve into the bowl as well. Stir it all in then add the grated carrots and the sultanas. Give it a good stir to ensure the grated carrot is well distributed into the batter.

Fill your cake cases 3/4s full and bake for 20 mins, until a cake tester inserted into one of the cakes comes out clean. Cool on a wire rack. Now to ice them…

For the Fluttercream.

  • 200 g non-hydrogenated vegan spread, I used ‘Pure dairy-free Sunflower’ at room temperature
  • 400 g golden, unrefined icing sugar {I only had the regular sort for this batch I’m afraid}
  • finely grated zest of one orange
  • 2 tsp cinnamon, or to taste plus extra to dust

Beat the vegan spread for a minute or so until pale and whipped using an electric mixer. Sift in a third of the icing sugar and beat on a low speed at first, increasing the speed until it’s well combined. Repeat this step until all the sugar is used. Add the orange zest and the cinnamon and beat again. Fill your icing bag, if using, and pop in the fridge for 15 mins or so to cool down and stiffen a little bit. Ice the cakes and dust with a light sprinkle of cinnamon.

* Vegan ‘Flax Eggs’

1 tbsp flax + 2 tbsp water replaces one egg. It replaces the moisture and the binding qualities of the egg. The lift comes from the raising agents in the flour and the bicarb xx

12 Responses

  1. Looks delicious! (and really visually appealing, too!) I wish I had the patience to make my cupcakes look so pretty 🙂

    • I find stuffing the frosting into a piping bag the quickest way to decorate them. I do it dead quick- swirl, swirl, swirl! Spooning/palette knifing it on takes much longer {for me any way} xx

  2. This looks delicious! I have only attempted to make cupcakes once in my life, but it was a lot of fun. These look 100 times healthier, I would love to try these!

  3. Jorie says:

    Good to know! My boyfriend loves carrot cupcakes, and I really like that this is a healthier alternative!

  4. Christine says:

    I’ve always been curious about flax eggs — do you buy them pre-ready to be hydrated or do you make them yourself out of whole flax?

    Brilliant cupcakes, of course! I love carrot cake. 🙂

    • no, i just buy ground flax, measure out a tbsp per egg then add 2 tbsp hot water for each tbsp of flax. whisk it briefly with a fork, then let it sit for 10 mins. that’s it. I have ground flax in anyway, i have it in my porridge and stir it into other recipes- it’s very good for you!

  5. donnadoll74 says:

    Wow. I’ve just had a look over your blog and your food looks so beautiful. I need to learn how to take a good photo, and not just plonk things on a plate. Well done

  6. These look delicious! I don’t eat desserts anymore but these are so tempting. And Walt will love them.

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