Carrot Cake Cupcakes with Cream Cheese Frosting


  • 1½ c. unbleached flour
  • 1 Tbsp. baking powder, aluminum free
  • ½ tsp. salt
  • 1 c. soy or almond milk
  • 1 Tbsp. lemon juice
  • ½ tsp. cinnamon, optional
  • 1 c. carrots, finely shredded
  • ¼ c. raisins, soaked in water and drained
  • ¼ c. walnuts, finely diced
  • ½ cup Earth Balance margarine, soft


  • 2 c. organic powdered sugar
  • ½ c. Tofutti cream cheese, cold
  • ½ c. Earth Balance margarine, cold
  • 1 tsp. vanilla


  1. Preheat oven to 350° F.
  2. In a medium mixing bowl add flour, baking powder and salt. Mix with spoon or wire whisk, set aside.
  3. In separate bowl add carrots, soy or almond milk, lemon juice, margarine, walnuts, raisins, cinnamon, and vanilla. Mix well.
  4. Add liquid ingredients to dry ingredients until all is combined well. Spray cupcake liners with baking spray. Fill to about 2/3 full.
  5. Bake for 20 minutes or until cupcakes spring back when lightly touched in the center. Remove from oven and let stand for about 5 minutes. Remove cupcakes and place on wire rack until cool.
  6. For frosting, combine soy cream cheese, powdered sugar, margarine and vanilla. Beat on high speed with electric hand mixer until creamy. Frost cupcakes to your liking; store in airtight container.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.