Carrot Cupcakes

Harvest season is upon us, friends! To celebrate the Hamilton Farmers’ Market’s upcoming Harvest Festival, here’s a tasty recipe to inspire you for Thanksgiving and Harvest Season. Recipe and image are courtesy of That Planted Fork from their e-cookbook.


Cake Batter

1 cup flour

3/4 cup sugar

1 tsp cinnamon

1/2 tsp ground ginger

1 tsp baking soda

1 1/2 cup grated carrots

2/3 cup oil

1/2 cup unsweetened applesauce

Optional: Fold in 1/2 cup of raisins

Buttercream Icing

4 tbsp vegan butter of choice

2+ cups powdered sugar

1 tsp vanilla

1 tbsp plant-based milk


1. Preheat the oven to 350F. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.

2. In a separate bowl, combine the grated carrots, applesauce, and oil. Slowly add the flour mixture, stirring until just mixed.

3. Grease a muffin tin. Scoop the batter, filling each muffin tin about 2/3 of the way up the side. Bake for 13 minutes, check them and bake 2-5 minutes more until a toothpick comes out clean and the tops are slightly golden. Allow the cupcakes to cool completely. 4. For the frosting, combine the butter, milk, and vanilla, and using a hand mixer, blend until smooth. Slowly beat in the 2 cups of powdered sugar until smooth. Add more sugar if needed, so that the icing forms stiff peaks when lifted with a spoon. Transfer to a piping bag or similar tool for piping the frosting evenly on the cupcakes.