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Carrot Cake Cupcakes

Carrot cake is not only a household favorite for us at the Vegan Knife -- it's also a great way to add a healthy twist to your dessert! Below is a simple and vegan-friendly option for carrot cake cupcakes that'll have you coming back for seconds (and thirds...). Don't forget to add a vegan "cream cheese" icing on top! 



  • 1 package of The Vegan Knife Vanilla Spice Cupcake/Cake Mix
  • Additional ingredients to prepare cupcake/cake mix per package instructions using non-dairy milk, oil and vanilla.
  • ¾ Cup finely shredded carrots

Preparation Directions:

  • Heat oven to 350 degrees (internal temperature). Line a cupcake baking pan with 12 cupcake liners.
  • Prepare the cupcake mix according to package directions using non-dairy milk, oil and vanilla to make 12 cupcakes. Add finely shredded carrots to the mix and stir until combined.
  • Finish the cupcake mix preparation according to the package instructions.
  • Let the cupcakes cool completely and decorate as desired.

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