These carrot cake cupcakes are super moist and seriously easy to make! With simple, every day ingredients, you can't go wrong!
Cupcakes can be labeled as a lazy food, I think. They're just easier to deal with when it comes to clean up, time, and mobility if you're on the go or want something easy to bring to a party, gathering, holiday, or any celebration.
Also the fact that when I started testing this recipe, I intended to make a cake but I had a sudden lazy spell and decided to make cupcakes instead!
If you feel like having something sweet but not in the mood for carrot cake? No problem, I've got a great vanilla cupcake recipe right here!
Enough keeping you waiting, let's get to making these fluffy little cakes!
Flour - If you need gluten free, use an all purpose GF flour. Stand alone flours, like almond or oat will not work for this recipe as they will not rise properly. Additionally, you can also use other flours like Spelt, white whole wheat, or even whole wheat should you not have all purpose flour available.
This recipe works best if you use fresh grated carrots because of the moisture content, however, you can use pre-shredded carrots. If you find the batter needs a little more moisture, add a tiny bit of plant-milk.
For the frosting ingredients, please check out my deliciously perfect buttercream!
See recipe card for specific measurements.
Start by sifting the flour and baking soda into a medium bowl and then add the rest of the dry ingredients: brown sugar, salt, and cinnamon, and whisk until well combined.
Next, add in all wet ingredients: oil, egg replacer, plant milk, and vanilla.
Mix the dry and wet ingredients together until everything is well combined.
Then, chop up your walnuts into tiny pieces. You can skip this step if you are not using walnuts.
You may choose to grate your carrots via a hand grater or a food processor, whichever is easiest for you.
Finally, add your shredded carrots and chopped walnuts to the batter mix and fold everything in!
In a lightly oiled 12 cup muffin tin, scoop enough batter into each hole to fill ¾'s of the hole. Feel free to use cupcake liners as well if you don't want to use more oil.
Bake and cool as directed from the recipe card below! You should end up with perfectly browned, beautiful cupcakes.
Be sure to let the cupcakes cool entirely before frosting them! Otherwise, the icing will become a little runny.
Be sure to store these cupcakes in an airtight container or bag. They store very well in reusable bags!
Store in the refrigerator for up to 5 days, they will start to become stale after.
Can be stored in the freezer for up to 4 months with or without frosting. Defrost naturally in the refrigerator if icing was left on, or if no icing, warm up a few seconds in the microwave. Be aware that if freezing with frosting on, once thawed, the cupcakes may not look the same, but they will still be edible!
These vegan cupcakes are super versatile in that you can add or take away whatever you want.
- Add some pecans instead of walnuts
- Add fruit
- Add other spices like nutmeg or allspice
You sure can! These carrot cake cupcakes freeze perfectly in the freezer for up to 4 months!
Absolutely! You can add just about anything you want to your cupcakes! Raisins and pineapple are amazing additions to these!
Simple Carrot Cupcakes [Vegan]
- 1 Medium-size bowl
- 1 Whisk
- 1 Muffin tin May need 2 depending on size.
- 1 spoon or spatula
- 1 cookie scoop optional
- 1 strainer or sifter
- 2 ½ cups all purpose flour
- 1 ½ cups brown sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- ½ cup oil
- 2 servings bobs red mill egg replacer - read package instructions for replacing 2 eggs.
- ¾ cup plant-based milk - + ¼ cup
- 1 teaspoon vanilla
- 3 cups carrots - shredded
- 1 cup walnuts - optional
- 1 recipe vegan buttercream frosting
- Preheat oven to 350° F or 180° C.
- In a medium bowl sift/strain the flour, and baking soda, then add the rest of the dry ingredients and whisk until mixed.
- Next add all wet ingredients and mix until well combined with a spoon or spatula. Do not over mix.
- Next, lightly oil a muffin tin, and using a cookie scoop, fill each muffin hole ¾ of the way full.
- Place into the oven on the middle rack and bake for 30-40 minutes or until a toothpick comes out dry.
- Cool completely (2+ hours) before adding any frosting or icing.
- For Gluten-free - Replace with all purpose GF flour
- Allow cupcakes to cool for 2 hours or more before frosting.
- Substitute egg replacer with several options: unsweetened applesauce, flax or chia seed (6 tablespoons mix with water and set 5 minutes), 1 mashed banana, or plain vegan yogurt.
- Using alternative sweeteners may change the texture or color, but you can still use them.
- If you use maple syrup or agave, use a little less plant milk.
- For Nut-free, leave out the walnuts, but replace with ½ cup more flour or 1 tablespoon more of oil to replace the fat content.
- 1 teaspoon of baking soda can be replaced by 2 teaspoons baking powder or vice versa.
- Baking time may vary depending on oven, altitude, etc. Use a toothpick to test for doneness and bake in few minute intervals towards the end if needed.
Need an idea of what to share in a comment? Share any substitutions you made that worked well so that anyone else reading can gain some knowledge in case they run into issues. Comment just to say you've tried it and if you liked it, or If you did not enjoy, or had an issue. Other readers can benefit from you! You can also leave a comment just to tell me you plan on trying it, I don't mind! Be sure to also leave a rating with your comment. Every little bit helps me bring you more delicious vegan recipes! Any rude, non-constructive comments will not be accepted. Thank you.