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easy vegan carrot cake cupcakes recipe on a cupcake stand
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5 from 11 votes

Vegan Carrot Cake Cupcakes

Impress your family with these vegan carrot cake cupcakes that are sweet, moist, and bakery-beautiful! They're egg-free and milk-free with an easy vegan cream cheese frosting. Kid-friendly, great for a special occasion or any time of year! Want carrot cake muffins? Just leave off the icing!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Baking, Brunch, Dessert
Cuisine: American, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 24 cupcakes
Calories: 272kcal
Author: Anjali Shah

Ingredients

For The Carrot Cake Cupcakes

For The Vegan Icing

  • ½ cup vegan butter
  • 8 oz package vegan cream cheese
  • 1 tsp vanilla extract
  • 1 cup powdered sugar, sifted
  • Grated carrots, shredded coconut, and chopped walnuts for topping

Instructions

  • Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
  • Whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In a large bowl, beat together the vegetable oil and sugar until well combined. Add the applesauce and vanilla and mix until combined.
  • Add the dry ingredients to the oil mixture and mix until smooth.
  • Fold in the grated carrots and chopped walnuts.
  • Fill each cupcake liner 2/3 full of batter. Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
  • To make the icing, beat together the vegan butter, vegan cream cheese, and vanilla extract until smooth. Add the powdered sugar and beat until combined.
  • When the cupcakes are cooled completely, pipe the icing on top and garnish with grated carrots, shredded coconut, and walnuts.

Video

https://youtu.be/IgrpGbttLys

Notes

  • 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. 
  • To easily make these vegan cupcakes gluten-free: I suggest using a gluten-free baking flour that is pre-mixed to be a 1-to-1 substitute for all-purpose wheat flour.
  • To prevent sticking: Spray your muffin liners with a vegan cooking spray.
  • To test out different flours: I usually just use whole wheat pastry or white whole wheat flour. If you're strict about using only cake flour for baking (or I even know some people who swear by spelt flour for muffins), just play with your applesauce ratio. If it's too liquidy, add more flour. Likewise if it's too thick, add more applesauce. 
  • Try adding in different mix-ins - raisins would taste great!
  • Store in an airtight container in the fridge for up to 1 week, or in the freezer (without the icing added) for 3 months.
  • Make these into muffins just by removing the icing and serving right out of the oven!

Nutrition

Serving: 1cupcake | Calories: 272kcal | Carbohydrates: 22g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Sodium: 232mg | Potassium: 136mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2857IU