Vegan Carrot Cake Cupcakes

5 from 4 votes

This is an easy vegan carrot cake cupcake recipe with an equally simple and delicious vegan buttercream frosting. Perfect for Easter or just a dessert for kids! Want carrot cake muffins? Just leave off the icing :)

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Baking, Brunch, Dessert

Cuisine: American, Vegan

Servings: cupcakes

Calories: 272kcal

Author: Anjali Shah

Ingredients

For The Carrot Cake Cupcakes:

2 cups white whole wheat flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
2 tsp cinnamon
1¼ cups vegetable oil
1 cup coconut sugar
1 cup unsweetened applesauce
1 tsp vanilla extract
3 cups grated carrots
1 cup chopped walnuts

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/xhJh2qiC4sg

Notes

Tips For Making The Best Vegan Carrot Cake Cupcakes

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