Vegan Carrot Cake Cupcakes

Simply delicious vegan carrot cake cupcakes topped with a vegan buttercream.

2 tsp baking soda

1 1/4 cup vegetable oil


2 tsp baking powder

1/2 tsp salt

1 cup coconut sugar

2 cups white whole wheat flour

1 cup applesauce

2 tsp cinnamon

3 cups shredded carrots

1 cup walnuts

Vegan  Carrot Cake Cupcakes


24 cupcakes


45 minutes

Step 1

Whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Step 2

Beat together the vegetable oil and sugar until well combined. Add the applesauce and vanilla and mix until combined.

Step 3

Add the dry ingredients to the oil mixture and mix until smooth.

Step 4

Fold in the grated carrots and chopped walnuts.

Step 5

Fill each cupcake liner 2/3 full of batter. Bake in the preheated oven for 25 to 30 minutes.

Step 6

Beat together vegan butter, cream cheese, and powdered sugar until fluffy. Frost cupcakes when cooled.

Top with shredded carrot and chopped walnuts.

Hi! I'm Anjali!

A board certified health coach, author, wife, mom and food lover with a passion for delicious food and a desire to make healthy eating easy, tasty, and fun!