Easy Vegan Carrot Cake Cupcakes 

the picky eater

Impress your family with these easy vegan carrot cake cupcakes that are sweet, moist, and bakery-beautiful! They’re egg-free and milk-free with a simple vegan cream cheese frosting.

👩‍🍳 Why This Recipe Works

– Easy to find basic ingredients – Perfect treat with wholesome ingredients – Silky smooth cream cheese icing


How to make Vegan Carrot Cake Cupcakes


Combine Dry Ingredients: Preheat oven to 350 degrees and line a muffin tin with paper liners. Whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.


Combine Wet Ingredients: In a large bowl, beat together the vegetable oil and sugar until well combined. Add the applesauce and vanilla and mix again.


Mix Batter: Add the flour mixture to the oil mixture and mix until smooth. 


Add Carrots: Fold in the grated carrots and chopped walnuts.


Fill Cupcake Pan: Fill each cupcake liner 2/3 full of cake batter. 

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