Dairy-free carrot cupcakes

Dairy-free carrot cupcakes
Dairy-free carrot cupcakes
Serves 24


  • 115g spelt flour
  • 200g sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • 60ml grape seed oil
  • 240ml milk substitute, e.g. almond milk
  • 1 tsp vanilla
  • 2 large eggs
  • 4 small carrots, grated

For the icing:

  • 400g icing sugar
  • 120ml coconut oil, at room temperature
  • 1 tsp vanilla
  • Pinch of salt
  • ½ tbsp apple cider vinegar
  • 1 tbsp milk substitute, as required
  • ½ a carrot


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line two 12-hole muffin tins with paper cases.
  2. In a large bowl, mix all dry ingredients together with a spoon.
  3. In a separate bowl, whisk the wet ingredients together until frothy.
  4. Add the wet ingredients to the dry ingredients and stir until mixed, then fold in the grated carrots. Stir until well combined.
  5. Pour the batter into the paper cases, leaving a 1-2cm space at the top of each case. Bake for 15 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Allow to cool for 30 minutes.
  6. Cream the icing sugar, coconut oil, vanilla and salt together. Add the apple cider vinegar and mix. Slowly add the milk substitute until the desired consistency is reached.
  7. Spread the icing on the cooled cupcakes using a knife or piping bag.
  8. To make the sprinkles, whizz half of a carrot in the bowl of a food processor until fine, then sprinkle over the iced cupcakes.

Nutritional information:

Per serving: 489kcals, 42.7g fat (8.9g saturated), 30.5g carbs, 25.7g sugars, 1.5g protein, 1.2g fibre, 0.051g sodium