I Accept

We use cookies to ensure you get the best experience on our website. By continuing to browse the site you accept the use of cookies as outlined in our Privacy Policy.

You are here: Recipes > Vegan Carrot and Orange Cupcakes by Mr. Baker’s Cakes

Vegan Carrot and Orange Cupcakes by Mr. Baker’s Cakes

These deliciously spiced vegan cupcakes are delightfully soft and, with the inclusion of plenty of chunky grated carrot, almost feel quite virtuous. If you are planning on making them for a party or celebration, why not omit the chopped nuts and decorate your cupcakes using our huge range of Renshaw Ready-to-Roll Icings instead?


This recipe has been provided by Renshaw Academy Ambassador Rob Baker-Gall (Mr. Baker’s Cakes).


Makes 12 large cupcakes.

Uploaded by

Baking ingredients

  • 175 g Light Brown Sugar
  • 100 g Wholemeal Self Raising Flour
  • 100 g Self Raising Flour
  • 1 tsp Bicarbonate of Soda
  • 2 tsp Mixed Spice
  • Zest of 1 Orange
  • 70 ml Sunflower Oil
  • 200 g Grated Carrot
  • 250 ml Almond Milk
  • 1 tbsp Apple Cider Vinegar

Decorating ingredients

  • For the Vegan Buttercream:
  • 150 g Flora Plant Butter
  • 300 g Icing Sugar
  • Zest of 1 Orange
  • To Decorate:
  • Chopped Walnuts or Pecans


Step 1

Begin by preheating your oven to 180°C/160°C fan/Gas Mark 4 and lining a 12-hole muffin tin with large cupcake cases.

Step 2

Grate your carrots using a large hole grater, before wrapping the grated carrot in some food-grade muslin and squeezing out as much of the excess moisture as you can.

Step 3

In a large mixing bowl or stand mixer, combine your dry ingredients (sugar, flours, bicarbonate of soda, mixed spice and orange zest) and mix thoroughly.

Step 4

In a separate jug or bowl, combine the almond milk and the apple cider vinegar and leave the mixture to sit for around five minutes until curdled.

Step 5

Add the milk mixture, the oil and the grated carrot to your dry ingredients, mixing by hand until thoroughly combined.

Step 6

Divide the mixture between your cupcake cases and bake at the top of the oven for around 25-27 minutes (until the mixture stops bubbling or ‘singing’).

Step 7

Allow the cupcakes to cool in the tin for around five minutes, before transferring to a wire rack to cool completely.

Step 8

While your cakes are cooling, make your vegan buttercream. Begin by creaming your Flora Plant Butter until pale and smooth.

Step 9

Add in the icing sugar, a little at a time, ensuring each addition is fully incorporated before adding the next.

Step 10

Finally, add the orange zest and mix through thoroughly.

Step 11

When your cakes are fully cooled, use a piping bag with a closed star tip to pipe a swirl of buttercream onto each cupcake, before decorating with a sprinkle of freshly chopped nuts.