Vegan carrot cake cupcakes
Miranda Adams 20 Aug 2026 Delicious vegan carrot cake cupcakes made with nutritious ingredients such as carrots, bananas and coconut yoghurt. Perfect for babies and loved by everyone.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
- Servings
- 4 servings
Ingredients
4 servings
4
Tap an ingredient or step to tick it off.
2 carrots 
2 bananas 
1 cup coconut yoghurt
Method
- Preheat your oven to 180°C.
- Grate the carrots and mash the bananas in a bowl.
- Mix the grated carrots, mashed bananas and coconut yoghurt until everything is well combined.
- Spoon the mixture into cupcake cases.
- Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
- Leave the cupcakes to cool before serving.
Nutrition (per serving)
- 150kcal
- Energy
- 2g
- Protein
- 30g
- Carbohydrates
- 3g
- Fat
Protein 5% Carbohydrates 77% Fat 18%
All nutrition values
- Calories
- 150 kcal
- Protein
- 2 g
- Carbohydrates
- 30 g
- of which sugars
- 15 g
- Fat
- 3 g
- of which saturated
- 2 g
- Fibre
- 4 g
- Salt
- 0.1 g
Values provided by the cook.
Allergens
No common allergens were found in the listed ingredients.
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
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