Updated: Oct 4, 2021

Most of my life, I was not into the idea of combining Vegetables + Dessert in one. But as I've gotten older my love for carrot cakes & zucchini breads has blossomed! Especially after adding ginger cream cheese frosting, this carrot cake is taken to the next level! To include fun homemade decorations I sweetened carrots, twisted them into spirals and used the leftover simple syrup to create shattered carrot candy. These few additional steps went a long way and came out looking very vibrant and colorful! Happy Baking! :)

Carrot Cupcake w/ Ginger Cream Cheese Frosting Recipe

Serves 12



  • 1 1/4 Cup Flour

  • 1/2 tsp Baking Powder

  • 1/2 tsp Baking Soda

  • 1/2 tsp Salt

  • 1/2 tsp Ground Cinnamon

  • 1/4 tsp Ground Ginger

  • 1/4 tsp Allspice or Pumpkin Spice

  • 1 Stick Plant Based Butter

  • 1/2 Cup Sugar

  • 1/2 Cup Brown Sugar

  • 1/2 Cup Plant Based Sour Cream

  • 1/2 Cup Applesauce

  • 1/2 tsp Vanilla

  • 1 1/4 Cup Grated Carrots

Ginger Cream Cheese Frosting:

  • 12 oz Plant Based Cream Cheese

  • 1 Stick Plant Based Butter

  • 1 tsp Fresh Grated Ginger

  • 4 Cups Powdered Sugar (15 oz)

  • 1/4 tsp Salt

  • 1 tsp Vanilla

  • 1/2 Tbsp Plant Based Milk


Preheat oven to 350ºF

Using cupcake liners, line the cupcake pan with 12 liners

1. Combine dry ingredients (flour, baking powder, baking soda, salt, and spices) in a medium sized bowl & set aside

2. In a large bowl or stand mixture beat softened plant based butter and plant based cream cheese for 30 seconds

3. Add sugars and beat for an additional 3-4 minutes until light and fluffy

4. Add plant based sour cream, applesauce and vanilla to sugar mixture until combined

5. Add flour mixture until fully combined then stir in carrots

6. Distribute the cupcake batter evenly into all 12 tins

7. Bake cupcakes for 18-20 minutes

8. Remove cupcakes from oven and place onto cooling rack. Once removed, wrap in plastic wrap to refrigerate until frosting or freeze for up to 1 month!

Ginger Cream Cheese Frosting:

1. Using a mixer, beat plant based cream cheese, plant based butter and ginger for 30 seconds until creamy.

2. Continuing on low speed add the powdered sugar and plant based milk to the plant based cream cheese mixture alternating with 2 increments of each.

3. Add salt and vanilla to the mixture & beat for 5 minutes on low

If you find your buttercream to thick, adding a tsp of plant based milk at a time will thin it out. If you find your buttercream too thin, add 1/4 cup of powdered sugar at a time until desired consistency is achieved.

If you'd like to make the same toppings as me see below!

Carrot Spirals:

1. Bring (1 Cup Water, 1 Cup Sugar, 2 Large Carrots peeled into strips) to a boil and simmer for 15 minutes.

2. Spray a baking sheet and place carrot strips on evenly. Bake on 225ºF for an additional 30 minutes.

3. Once removed from the oven, spiral the carrot strips and allow to cool

Carrot Candy:

1. Take the remaining simple syrup after the carrots are boiled and place back onto stove.

2. Add 2 Tbsp of corn syrup and bring liquid to 300ºF

3. Pour contents onto parchment paper until cool. Once mixture has hardened, break apart into small pieces

Take decorations and place onto cupcakes. I also cut pieces of candied carrot up smaller to fill more space on the cupcakes. I can't wait to see how you all decorate so don't forget to tag me!



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Hey, I'm Tay!

I love to eat, travel & bake delicious plant based recipes while my pup Oatie waits for the crumbs.

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