Ginger Carrot Raisin Cupcakes that are Real Dairy-free & Nut-free Treat


Switch things up with these Ginger Carrot Raisin Cupcakes. They’re a delicious after-school treat as is, but can easily be party-ready or Easter-worthy with a dairy-free cream cheese frosting. I also love how they merge the seasons, with the warm flavors of ginger, the zest of winter orange, and the bounty of freshly grated carrots.

Ginger Carrot Raisin Cupcakes Recipe - Dairy-free and Nut-free! A great anytime recipe

Ginger Carrot Raisin Cupcakes that are Real Dairy-free & Nut-free Treat

This recipe was originally shared with us by Beth Bader via Kids Cuisine back in 2007. Beth hasn’t been actively writing in a few years, but her blog remains up at Expatriate’s Kitchen. Today, we’re giving her recipe and this post a big update!

Beth’s original recipe uses whole wheat flour for a healthier cupcake with a muffin-life finish. If you are craving a pure indulgence, I recommend swapping in all-purpose flour. That will give them a more cake-like texture and less dense crumb.

Ginger Carrot Cupcakes Recipe - Dairy-free and Nut-free! A great anytime recipe

Special Diet Notes: Ginger Carrot Raisin Cupcakes

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

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.

Key Pantry Supplies: Ginger Carrot Raisin Cupcakes

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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