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vegan carrot cake cupcakes

Vegan Carrot Cake Cupcakes

  • Author: Kris
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegan


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.


Units Scale
  • 1 1/2 cups all-purpose flour (200 g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1/3 cup applesauce
  • 2/3 cup non-dairy milk
  • 1 tsp vanilla
  • 2/3 cup sugar
  • 1/3 cup coconut oil, melted
  • 1 1/3 cup carrots, grated


  1. Preheat oven to 350 degrees and prepare a muffin tin with cupcake liners
  2. In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl stir together the applesauce, plant milk, vanilla, sugar, and coconut oil.
  4. Stir the wet ingredients into the flour mixture until well combined.
  5. Fold in the carrots until incorporated.  The mixture will be very thick.
  6. Divide the batter between 12 cupcake liners and bake for 20 minutes until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 5 minutes and then transfer to a cooling rack.
  8. Make sure to cool completely before frosting.  We like to pair these with a vegan cream cheese frosting.


  • 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


  • Serving Size: 1 cupcake
  • Calories: 165
  • Fat: 6.4
  • Saturated Fat: 5.3
  • Carbohydrates: 26.2
  • Fiber: 1
  • Protein: 1.8

Keywords: cupcakes, carrot cake, vegan, dessert