Dig into moist and flavorful vegan carrot cake cupcakes, topped with a fluffy, and sweet vegan buttercream frosting. These cupcakes will be a favorite wherever you serve them. Perfect for little hands, as well!
I like cupcakes over a cake. They're easy to share, easy to transport, and easy to handle! Plus, you don't need an extra plate or utensils to eat them, you just pick one up and enjoy, which makes it equally perfect for small hands, like kids, and for people with disabilities involving their hands. Cupcakes are just easier.
I love having these cupcakes for dessert after indulging in my plant-based potato casserole, or my meatless shepherd's pie!
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Recipe
Easy Vegan Carrot Cake Cupcakes
Equipment
- 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
Ingredients
- 2 ½ cups all purpose flour
- 1 ½ cups brown sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ⅛ 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
Instructions
- 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.2 ½ cups all purpose flour, 1 ½ cups brown sugar, 1 teaspoon baking soda, 2 teaspoons cinnamon, ⅛ teaspoon salt
- Next add all wet ingredients and mix until well combined with a spoon or spatula. Do not over mix.½ cup oil, 2 servings bobs red mill egg replacer, ¾ cup plant-based milk, 1 teaspoon vanilla, 3 cups carrots, 1 cup walnuts
- 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.1 recipe vegan buttercream frosting
Notes
- For Gluten-free - Replace with all purpose GF flour. I have not tested this, so please let me know if you have success.
- 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.
- 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.
Nutrition
All Ingredients Needed
All Ingredients Pictured
Shredded carrots, All purpose flour, Olive oil, Plant milk, Egg substitute, Baking soda, Ground cinnamon, Brown sugar.
Ingredient Notes & Substitutions
- Flour - If you need gluten free, use an all purpose gluten-free 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.
- While this recipe works best if you use fresh grated carrots because of the moisture content, you can use pre-shredded carrots. If you find the batter needs a little more moisture, add a tiny bit more plant-milk. No one will know the difference.
- Egg Replacer - This can be substituted for ½ cup of apple sauce, or equal amounts in flax or chia seed eggs. Make sure you get the powder/ground form of flax or chia.
- Add in walnuts or pecans.
See recipe card for specific measurements.
Extra Tips For Success
- Be sure to let your cupcakes cool entirely before frosting them so that the icing doesn't run. A good 24 hours is a safe bet. But no less than 2-4 hours.
- 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.
How Can I Store These Cupcakes For Later?
- Refrigerator - Store for up to 5 days. They start to dry out and get stale after that.
- Freezer - These cupcakes will store amazingly in the freezer for up to 3 months with or without frosting. If you store with icing, be sure to defrost naturally in the refrigerator.
- Reheat - If no icing, warm it up a bit in the microwave at 15-30 seconds.
Be aware that after freezing with icing, the icing may not look the same. So they're definitely just for enjoying at home beyond that point.
❓Frequently Asked Questions
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!
This recipe was first posted in April 2020 and was updated March 2024.
What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Pinterest, or Get to know more about me and this site if you'd like. Thanks, bud!
VEGGIEIB
Lovely looking Carrot Cake Cupcakes! I have a bag of carrots just a calling to be baked up! Where is the Frosting recipe? Thanks.
Bree
Hello VeggieB!
Thank you so much! I hope you enjoy them! You can find the icing recipe right here https://plantyofeats.com/vegan-buttercream-frosting/
Happy baking!!
Bree Khid