Halloween carrot cupcakes (allergy-free) Recipe
Halloween carrot cupcakes (allergy-free)
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 25 minutes

Difficulty: Easy
Chef's Note

These festive allergy-free treats do not contain any eggs, dairy or nuts, but have all the taste of a delicious, moist carrot cake! You’ll be a hit at your next Halloween party, and have no fear of upsetting your allergic friends. A tasty recipe by EpiPen, the auto-injector for severe allergic reaction.

For 18 cupcakes

- 2 ½ cups (625 mL) all purpose flour
- 1 cup (250 mL) granulated sugar
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) ground ginger
- 1 ½ tsp (7 mL) cinnamon
- ½ tsp (2 mL) nutmeg
- ½ tsp (2 ml) salt
- 1 ½ tsp (7 mL) baking powder
- ½ cup (125 mL) unsweetened apple sauce
- ½ cup (125 mL) canola oil
- 2 cups (500 mL) carrots, grated
- 3/4 cup (175 mL) apple juice
- 1 tbsp (15 mL) balsamic vinegar

- Icing
- 3 cups (750 ml) icing sugar
- 2 tablespoons (30 ml) unsweetened apple juice
- 2 tablespoons (30 ml) lemon juice
  1. Preheat oven to 180°C / 350°F. Line 18 muffin tins with muffin cups and set aside.
  2. Combine flour, sugar, baking soda, ginger, cinnamon, nutmeg and salt in a large bowl. Set aside.
  3. Mix together baking powder and apple sauce in a separate bowl to make a foamy mixture. Add oil, carrots, apple juice and balsamic vinegar. Add wet ingredients to dry ingredients and stir until well combined.
  4. Spoon into prepared muffin tins and bake for 25 minutes or until cupcakes are golden brown and a tester comes out clean.


  1. Place icing sugar in a large bowl and whisk in apple juice and lemon juice to make a thick white glaze.
  2. Scoop about 1 heaped tablespoon of icing on top of each cupcake and use a palette knife to spread it out. It will continue to run a little before it sets. If you wish to add a festive look, simply add food colouring to colour the icing.
Halloween carrot cupcakes (allergy-free) 1
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