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Proudly Australian

Vegan Carrot Cake Cupcakes

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!


150 g buckwheat flour

1 teaspoon cinnamon

0.25 teaspoon ginger

0.25 teaspoon nutmeg

1.5 teaspoon baking powder

80 mls coconut oil

3 ripe bananas

7 tablespoon maple

3 large carrots

0.25 cup chopped walnuts

250 g organic, dairy free spread / margarine

1 teaspoon vanilla extract

400 g Natvia

0.25 cup crushed walnuts


  1. Preheat the oven to 180 degrees and line a cupcake baking tray with cupcake liners.
  2. Peel and grate the carrots and leave to the side.
  3. In a large bowl mix the flour, baking powder and spices.
  4. In another bowl mash the bananas then mix in the coconut oil (melted but not hot) and maple.
  5. Add the wet ingredients to the dry, adding slowly and mixing as you go along. Once it is mixed, add the grated carrot and walnuts and mix again.
  6. Pour into the prepared tin and put in the oven for 18 minutes.
  7. Once it’s in the oven prepare the topping by mixing the ingredients really well then leaving in the fridge.
  8. Remove the cake from the oven and wait until it is completely cool before adding the topping. The topping will need to come out the fridge 5 minutes before you’re going to start adding it to the cakes.
  9. Add some more chopped walnuts to the top.
No nutritional info supplied

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