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vegan carrot cake cupcakes with vegan cream cheese frosting on wooden cutting board
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5 from 4 votes

Vegan Carrot Cake Cupcakes

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: 24 cupcakes
Calories: 272kcal
Author: Anjali Shah


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


  • 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.



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!


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 | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg