Warmly spiced, oh-so-fluffy, and decorated with vegan cream cheese frosting, these Vegan Carrot Cake Cupcakes are the best spring or Easter treat! Easy to make in one bowl.
Looking for more vegan cupcake recipes? You’ll also love these Vegan Red Velvet Cupcakes, these Funfetti Vegan Cupcakes, and these Vegan Strawberry Cupcakes!
Easter and spring in our house just wouldn’t be the same without the smell of my 1 Bowl Vegan Carrot Cake wafting through the kitchen. But, if I’m being honest, I don’t always have the time (or the patience!) to bake and decorate an entire layer cake.
That’s when I make these Vegan Carrot Cake Cupcakes instead! Just like the cake, they’re filled with cozy spices and shredded carrots, topped with a generous layer of my Vegan Cream Cheese Frosting, and are easy to make in one bowl. I love passing them out to my friends and family at our Easter lunch, though they’re just as perfect for a random sunny spring day.
Why you’ll love these carrot cake cupcakes
- Mini carrot cakes! Carrot cake cupcakes are just as scrumptious as carrot cake, with a sweet, carrot-studded crumb and a thick layer of cream cheese frosting on top.
- Spiced & moist – Each carrot cupcake is tender, moist, and infused with cinnamon, ginger, and nutmeg.
- One bowl – The batter is easy to make in one bowl, making cleanup a breeze.
How to make vegan carrot cake cupcakes
Find the complete recipe with measurements in the recipe card below.
Start by peeling and grating the carrots with a box grater. If the shreds are too large, roughly chop them with a knife.
Grate your own carrots
I tested this recipe with carrots I grated myself and store-bought pre-shredded carrots, and the freshly grated carrots won every time. They melted right into the cupcakes, while the store-bought shreds were really noticeable. Grating and then giving them a little chop to make them smaller is the way to go with carrot cake cupcakes!
Whisk the dry ingredients together in a large bowl. To the same bowl, add the vegetable oil, applesauce, milk, and vanilla and mix to combine. Fold in the grated carrots and walnuts/raisins, if using.
Spoon the batter into the cupcake liners and bake the cupcakes until a toothpick inserted in the middle comes out clean. Set the cupcakes aside to cool.
While you wait, make a batch of my Vegan Cream Cheese Frosting. Refrigerate it until you’re ready to decorate the cupcakes.
Pipe or spread the frosting onto the cooled cupcakes, then decorate the tops with a few finely chopped walnuts. Store the cupcakes in the fridge for later or enjoy them right away!
Frequently asked questions
I’ve only made these cupcakes with all-purpose flour, but a quality gluten-free flour mix, like King Arthur Measure for Measure Flour, should work well as a substitute. The cupcakes might be a little denser, but still very tasty.
Yes, absolutely! The nuts are completely optional and can either be left out or replaced with raisins or shredded coconut.
I haven’t tested it, but you could probably use a 50-50 blend of whole wheat flour and all-purpose flour. It will just make the cupcakes taste more rustic.
The frosted cupcakes will keep for up to 5 days in a covered container in the fridge. Try to avoid storing them on the kitchen counter—the frosting melts pretty easily!
Yes, the unfrosted cupcakes freeze very well. Keep them in a freezer-safe container or freezer bag and freeze for up to 3 months.
Vegan Carrot Cake Cupcakes
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/3 cup unsweetened soy milk or almond, oat
- 1 teaspoon pure vanilla extract
- 1 1/2 cups peeled, grated and chopped carrots
- optional add-ins: 1/2 cup chopped walnuts and/or raisins
Cream Cheese Frosting
- 1/2 cup vegan butter slightly softened to room temperature
- 8 ounces vegan cream cheese I like Tofutti brand, see Notes
- 1 teaspoon pure vanilla extract
- 3-4 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. I usually spray the liners with a little oil to prevent sticking as well. Grate the carrots and then chop them smaller with a large knife on a cutting board. Set aside.
- In a large bowl, add the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Whisk well to combine.
- To the bowl with the dry ingredients, add the vegetable oil, applesauce, milk and vanilla and mix with a large wooden spoon until combined. Next, fold in the grated carrots and optional walnuts/raisins, if using. Be careful not to over mix the batter, or the cupcakes will come out dense.
- Spoon the batter into the liners, filling 3/4 full. Bake for 20-25 minutes, or until a toothpick comes out clean. Cool the cupcakes completely before frosting.
- Make the cream cheese frosting: In a large bowl with a handheld or stand mixer using the paddle attachment, beat the vegan butter and cream cheese until smooth and creamy, about 1-2 minutes. Add the vanilla and powdered sugar and mix, starting on low speed and increasing to high, until creamy and thick. Refrigerate the frosting until ready to use, as it will firm up and be easier to pipe when cold.
- Pipe or spread the frosting onto the completely cooled cupcakes. Decorate with a few finely chopped walnuts, if desired. Store cupcakes in the refrigerator until ready to serve. They will keep in a covered container in the refrigerator for up to 5 days.
Notes
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Mini-cupcakes – Use a mini-muffin pan with liners and bake for 12-13 minutes.
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The cupcakes can be frozen for up to 3 months, either frosted or unfrosted.
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Make sure to grate your own fresh carrots; store-bought pre-shredded carrots don’t work well.
Would it work to substitute crushed pineapple for the applesauce? A coworker is allergic to apples!
Yes, you can! Enjoy!
Can I use more applesauce in place of the oil? Could I use white whole wheat flour instead of all purpose flour? Would these come out ok with those substitutions? Thank you, Nora! I make your recipes DAILY!!! I’m trying to make a healthier version of my favorites of your sweet treats.
You can try both of those things, but of course they will taste quite different. Oil free baked goods can come out gummy, and the whole wheat flour will make them more dense and wheaty tasting. But it should work! I’m so glad you are enjoying my recipes, thank you!! 🙂
such a fantastic carrot cake, reminds me of my gramma depression carrot cake, as she couldnt get diary , eggs,
I’m so glad that you loved the carrot cake, Margaret! Thanks for sharing your great review!
Hello, I’m from the UK – what is the equivalent to All Purpose Flour and also substitute for Apple Sauce? Thank you, can’t wait to try this recipe
I believe it’s called plain flour in the UK? If you don’t have applesauce, you could probably use some vegan yogurt, or 2 flax eggs (2 tbs ground flaxseeds mixed with 5 tbs water.) Hope that helps!
Thanks so much, yes i used plain flour which worked amazingly and also yoghurt instead of the applesauce. These were delicious!
can I make this a cake instead? How long to cook
You could, yes. The recipe will make one 8 or 9 inch round cake (or square) and will need about 35-45 minutes in the oven, depending on what pan you use. To make a double layer cake, double the recipe. Thanks!
I love your carrot cake. Have made it several times. Cupcakes are a great idea! Making some tonight. Happy Easter
Hi Kaila. I am so thrilled that you are loving the recipe! Thank you for taking time to share your amazing! Happy Easter to you, and happy cooking!
I like that your vegan carrot cake recipe has pineapple in it. Can I swap the applesauce for pineapple in this cupcake recipe?
Yes, you can! Enjoy!
So easy to make and came out perfectly.
My father said was the best cupcakes I did, my mother said would be difficult to top this since it was so delicious.
Even my mother in law that is so picky loved it and said I could keep doing this for her xD
Nora you truly changed the game for vegan desserts. Thank you so much.
Note: I didnt add the frosting, I did only the cupcakes.
Can the flour be swapped with a gluten free flour? Thank you!
Yes, you can use a gluten-free all-purpose flour. Thanks!
Hi Nora –
Another one of your fantastic recipes – thank you so much for sharing!
Could this be made as a cake versus individual cupcakes? If so, any adjustments? Thank you – going to make this weekend for Easter.
Hi Paula! Well, it could I suppose, but I really based these cupcakes off of my Vegan Carrot Cake Recipe, so you could just go make that instead. 🙂 You’d need to double the cupcake ingredients and bake in two 8 or 9-inch round cake pans for 35-45 minutes. The frosting should probably be enough to frost a double layer cake. Happy Easter and enjoy!