Vegan Carrot Cupcakes 纯素胡萝卜杯子蛋糕

These cupcakes are specially designed for individuals who are fond of low fat, low sugar, gluten-free and healthy cupcakes. If you are viewing this recipe and celebrating your birthday today, Happy Birthday to you!

The vegan recipe for Vegan Carrot Cupcakes:

servings – 16 vegan cupcakes


  • 200 g carrot (dice)
  • 2 1/2 cups rice flour
  • 1 cup sweetened soy milk
  • 1 tbsp ground golden flax seeds (mix with 3 tbsp hot water, stir well and soak for 15 minutes)
  • 1 tsp baking soda
  • 1/4 cup vegetable shortening
  • 3 tbsp sugar


  1. Place carrot, golden flax seed paste, sweetened soy milk and sugar in a blender; pulse until smooth.
  2. Transfer the carrot puree to a pot, bring to a boil, add baking soda, cook for a while, turn off the heat and let cool.
  3. Add vegetable shortening and rice flour; mix evenly.
  4. Place paper cup cake cases in the metal cupcake molds and pour the batter into the cases.
  5. Bake in a preheated oven at 170°c for about 35 minutes.
  6. Remove, let cool and garnish the cupcakes with shredded carrot.
  7. Serve.