These vegan carrot cake cupcakes are perfectly spiced, moist and fluffy! So basically all the deliciousness of carrot cake, but in a single serving size.
Mix them up by hand (no mixer required) and top them with a dollop of vegan cream cheese frosting for a perfect treat . Yum!
Table of Contents
Ingredient Notes
- All-purpose flour - this should also work with a gluten-free all purpose
- baking powder
- baking soda
- cinnamon
- ground ginger
- nutmeg
- salt
- applesauce - or could substitute with mashed banana, but this will impart a slight banana flavor
- plant milk
- vanilla
- sugar
- coconut oil - can substitute with vegetable oil
- grated carrots
- toasted coconut - this is optional, but can be sprinkled on top for decoration
Step By Step Instructions
Preheat your oven to 350 degrees and line a muffin tin with paper cupcake liners.
In a large bowl whisk together the dry ingredients - flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl stir together the applesauce, plant milk, vanilla, sugar, and oil.
Add the wet ingredients into the flour mixture and stir until combined.
Now fold in the carrots and mix to distribute thoroughly.
This batter will be quite thick. Divide evenly between the 12 cupcake liners.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes and then transfer to a wire cooling rack.
Make sure to cool completely before frosting. I know it's tempting to move on, but if you don't want the frosting to melt or slide off patience is key. I topped these with a vegan cream cheese frosting which is a match made in heaven!
Frequently Asked Questions
Measuring the flour correctly in baked goods is really important to the final outcome. For the most accuracy you'll want to weigh the flour. However, if you don't have a scale use the spoon method for this recipe.
You can replace the flour with and all-purpose gluten-free flour.
Storing and Freezing
These keep well in an air-tight container on the counter for 3 days, but make sure to cool completely before storing. If you frost with a vegan cream cheese frosting they will need to be refrigerated.
If you'd like to freeze these, I would do so before frosting them. Here is some helpful information on how to freeze cupcakes.
Related Recipes
Recipe
Vegan Carrot Cake Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegan
Description
These vegan carrot cake cupcakes are perfectly spiced, moist and fluffy! So basically all the deliciousness of carrot cake, but in a single serving size.
Ingredients
- 1 ½ cups all-purpose flour (200 g)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- ½ tsp salt
- ⅓ cup applesauce
- ⅔ cup non-dairy milk
- 1 tsp vanilla
- ⅔ cup sugar
- ⅓ cup coconut oil, melted
- 1 ⅓ cup carrots, grated
Instructions
- Preheat oven to 350 degrees and prepare a muffin tin with cupcake liners
- In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl stir together the applesauce, plant milk, vanilla, sugar, and coconut oil.
- Stir the wet ingredients into the flour mixture until well combined.
- Fold in the carrots until incorporated. The mixture will be very thick.
- Divide the batter between 12 cupcake liners and bake for 20 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes and then transfer to a cooling rack.
- Make sure to cool completely before frosting. We like to pair these with a vegan cream cheese frosting.
Notes
- For best results weigh the flour for accuracy. Or use the fluff and spoon method.
- You can substitute mashed banana for the applesauce, but you will get a banana flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Method: Baking
- Cuisine: american
Nutrition
- Serving Size: 1 cupcake
- Calories: 165
- Fat: 6.4
- Saturated Fat: 5.3
- Carbohydrates: 26.2
- Fiber: 1
- Protein: 1.8
Sue says
Wonderful! The only problem with carrot cake is I can't stop eating it. I must make this to have the individual servings of this healthier version!
Jeannie says
my fave breakfast after running, need to try and make my own cupcakes version. thanks for the vegan recipe 🙂
Cindy Mom the Lunch Lady says
Oh wow these vegan cupcakes look so delicious! I love everything about carrot cake, from the warm spices to the tangy cream cheese frosting 🙂
erik p says
I made these on Saturday and MAN were they good. Really moist and the frosting is spot on! Thank you soooo much.
Julia says
Such a lovely idea. Anything carrot cake is a winner with me. They look adorable too.