Carrot cake has always felt like a classic—hearty, spiced, and never overly sweet. These mini dairy-free versions are perfect for everyday baking: simple ingredients, no mixer required, and they hold up beautifully for a few days. They’re naturally dairy-free, made with soy milk and olive oil, but still moist and tender thanks to the carrots and balanced wet-to-dry ratio.
This recipe works well for muffins, mini cakes, or even a loaf if you’re after a single bake. It’s also highly adaptable—swap pecans for walnuts, or keep it nut-free altogether.
As Easter rolls in and the weather cools, there’s something nostalgic about carrot cake. It’s the kind of bake that feels homey and grounding—warming spices, a golden crumb, and a touch of sweetness that’s not over the top. These mini cakes make a lovely addition to your Easter table, picnic basket, or as something thoughtful to gift to neighbours and friends. They’re just the right size, easy to frost (or leave plain), and feel festive without being fussy.
Carrot cake has long been associated with springtime celebrations. Maybe it’s the earthiness of the carrots or the natural sweetness they bring that pairs so well with the soft spices and lemony frosting. Traditionally, Easter baking leans into light, citrusy, and comforting flavours—and this recipe delivers all three. Whether you’re hosting a brunch or simply want something homemade for the long weekend, these are a no-fuss treat that feel a little bit special.
Even better, this recipe comes together with ingredients you probably already have at home. It’s dairy-free by default, but you’d never guess from the taste or texture. The cakes are fluffy but tender, lightly spiced, and just sweet enough. You can keep them rustic and unfrosted or dress them up with one of the two cream cheese frosting options below—one dairy-free, the other more traditional. Either way, they make a beautiful little centrepiece for this season’s baking.
Carrot Cakes
Perfectly spiced vegan carrot cake muffins with your choice of dairy-free cashew cream cheese frosting or classic cream cheese frosting.
- Tips:
- Use light/mild olive oil for a neutral flavor
- Carrots should be finely grated
- Make sure ingredients are at room temperature
- Can be made into a loaf or small cake instead of muffins
- Store unfrosted muffins in an airtight container for up to 3 days
Ingredients
- Muffins:
- 215g plain flour (all-purpose)
- 180g sugar (raw, caster, or coconut sugar)
- ½ tablespoon baking powder (8g)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¾ cup soy milk
- ⅓ cup light olive oil
- 3 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup grated carrot (about 2 medium carrots)
- 1 cup chopped pecans
- 150g raw cashews (blended to powder)
- ¼ cup icing sugar
- 2 tablespoons soy milk
- Water as needed for blending
- 1 teaspoon vanilla paste
- Zest of 1 lemon
- Juice of ½ lemon
- 250g cream cheese
- ¼ cup unsalted butter, softened
- ½ cup icing sugar
- Zest of 1 lemon
- Juice of ½ lemon
- 1 teaspoon vanilla paste
Dairy-Free Cashew Cream Cheese Frosting:
Classic Cream Cheese Frosting:
Directions
- For the Muffins:
- Preheat oven to 175°C (350°F)
- Line a muffin tin or lightly grease
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices
- In a separate jug, combine soy milk, olive oil, vinegar, and vanilla. Let sit for 1 minute
- Pour wet ingredients into dry and stir gently until just combined
- Fold in grated carrot and chopped pecans
- Fill muffin tin cavities ¾ full with batter
- Bake for 20-25 minutes or until golden and a skewer comes out clean
- Cool in tin for 10 minutes, then transfer to a rack to cool completely
- Blend cashews in a high-speed blender until fine and powdery
- Add remaining ingredients and blend until smooth and creamy
- Add water 1 teaspoon at a time if needed for consistency
- Chill briefly before spreading or piping onto cooled cakes
- Beat cream cheese and butter together until smooth and fluffy
- Add icing sugar, lemon zest, lemon juice, and vanilla
- Beat on medium-high until light and spreadable
- Use immediately or refrigerate until ready to frost
For Dairy-Free Cashew Frosting:
For Classic Cream Cheese Frosting:
Nutrition
These muffins can be made ahead and frozen unfrosted for up to 3 months. The dairy-free version is suitable for vegans. For a nut-free version, omit the pecans and choose the classic cream cheese frosting option.
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