Mouth-watering Carrot Cake Cupcakes

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.

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Step-by-step instructions!

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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.

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

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Add the flour mixture to the oil mixture and mix until smooth.

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Fold in the grated carrots and chopped walnuts.

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To avoid overmixing: Overmixed batter equals tough cupcakes, and nobody wants that. So just mix until combined and smooth. Don’t over-beat or fluff.

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Swipe up for full recipe!

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Mouth-watering Carrot Cake Cupcakes

pickyeaterblog.com

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.

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

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 Dry Ingredients:

1

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

Combine Wet Ingredients:

2

Add the flour mixture to the oil mixture and mix until smooth.

Mix Batter:

3

Fold in the grated carrots and chopped walnuts.

Add Carrots:

4

To avoid overmixing: Overmixed batter equals tough cupcakes, and nobody wants that. So just mix until combined and smooth. Don’t over-beat or fluff.

NOTES

Swipe up for full recipe!

More Recipes

pickyeaterblog.com