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Close up, one Carrot Cake Cupcakes with Coconut Macadamia Nut Frosting with a bite out of it with two other cupcakes in the background.

Carrot Cake Cupcakes with Coconut Macadamia Nut Frosting

This healthier take on the traditional Carrot Cake Cupcakes is satisfyingly sweet yet vegan, refined sugar and oil free. You can literally have your cake and eat it too! Breakfast cupcakes anyone?
Prep Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine Vegan
Servings 12 cupcakes


  • 1 ¼ cup all-purpose flour
  • 1 cup coconut sugar
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¾ cup unsweetened applesauce
  • 2 flax eggs (2 tbsp. ground flax+5 tbsp. water)
  • 1 ½ tsp. vanilla extract
  • 2 tbsp. plant milk (I used almond milk)
  • 1 ½ cups finely grated carrot
  • ½ cup chopped pecans or walnuts (optional)
  • ½ cup raisins (optional)

Coconut Macadamia Nut Frosting

  • 1 cup unsalted macadamia nuts
  • 2 cups unsweetened shredded coconut
  • 2-3 tbsp. pure maple syrup
  • 3-4 tbsp. plant milk (I used almond milk)


  • Preheat your oven to 350 degrees. Lightly grease or line a cupcake pan with cupcake liners.
  • Finely shred your carrots using a standing grater or food processor and chop your nuts if adding them in.
  • In a medium sized bowl make your flax egg by adding your ground flax seed and water together. Set aside to allow the flax egg to gel for five minutes.
  • In a large bowl add you flour, baking powder, baking soda, cinnamon, nutmeg and salt and stir until incorporated together.
  • Now add your coconut sugar, vanilla and applesauce to the bowl with the flax egg and stir until combined.
  • To your dry ingredients add your wet ingredients and stir together. Add you plant milk and stir until combined. Do not over mix your batter only stir until incorporated together.
  • Add the carrots and gently fold them into your batter.
  • Add the raisins and chopped nuts and fold them into your batter as well.
  • Into your greased cupcake pan evenly distribute the batter.
  • Bake for 15-20 minutes until a toothpick comes out clean.
  • While your cupcakes are baking make your frosting. To a food processor add your shredded coconut and macadamia nuts and process until thick and creamy. This process can take some time, expect about 5-7 minutes depending on the quality of your food processor.
  • Now add your maple syrup and plant milk one tablespoon at a time. The maple syrup is to add sweetness and the plant milk is to thin out your frosting. Add until you find the desired consistency and sweetness. I used 2 1/2 tablespoons of maple syrup and 3 tablespoons of almond milk.
  • Once your cupcakes are out of the oven allow them to completely cool before frosting.
  • Frost and top with extra coconut or chopped nuts if desired.
  • Enjoy!


  • Make sure to allow your cupcakes to cool completely before removing the liners. This will allow them to set up and hold together better. 
  • I like to store these in the refrigerator and enjoy them cold. They are great at room temperature as well. There is just something about cold cake that I love.
  • If you would like to reduce the coconut sugar  you could go down to 3/4 cup without any issues.


Calories: 371kcalCarbohydrates: 43gProtein: 4gFat: 22gSaturated Fat: 11gSodium: 281mgPotassium: 284mgFiber: 6gSugar: 19gVitamin A: 2677IUVitamin C: 2mgCalcium: 55mgIron: 2mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens