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.
Add the flour mixture to the oil mixture and mix until smooth.
Fold in the grated carrots and chopped walnuts.
Fill Cupcake Pan:
Fill each cupcake liner 2/3 full of cake batter.
Swipe up to get the full recipe!
Healthier Red Velvet Cupcakes with Natural Food Coloring
Cheesecake Bites (Healthy + Easy + Delicious!)
Healthy Chocolate Cupcakes with Honey Avocado Frosting
For more delicious recipes, visit The Picky Eater
Visit For More