Ginger Carrot Raisin Cupcakes
Prep time
Cook time
Total time
These anytime cupcakes are spiked with crystallized ginger for a little sweet heat. If you would like to frost them, try this Vegan Cream Cheese Frosting recipe.
Serves: 12 cupcakes
  • 1½ cups + 1 tablespoon whole wheat flour (use all-purpose flour for lighter cupcakes)
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup brown sugar
  • 3 large eggs
  • ½ cup non-GMO canola oil or your favorite baking oil
  • 1 teaspoon orange extract
  • 3½ cups shredded carrots
  • 1 cup raisins
  • 2 tablespoons finely chopped crystallized ginger
  1. Preheat your oven to 350ºF and grease or line 12 muffin cups. If using silicone, you don't need to grease, but place the muffin cup pan on a baking sheet to keep it level.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
  3. Add the brown sugar, eggs, canola oil, and orange extract to a mixing bowl. Beat with a hand mixer for 1 minute to cream.
  4. Add the dry ingredients to the wet mixture and stir just until combined.
  5. Fold in the carrots, raisins, and ginger.
  6. Spoon the batter into your prepared muffin cups.
  7. Bake for 30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  8. If you are planning to frost the cupcakes, let them cool completely first.
Recipe by Go Dairy Free at