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side view of a vegan carrot cake cupcake with a bite taken out of it.
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5 stars (5 ratings)

Vegan Carrot Cake Cupcakes

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.
Prep Time20 minutes
Cook Time25 minutes
Chilling time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 353kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. Mini-cupcakes - Use a mini-muffin pan with liners and bake for 12-13 minutes.
  2. The cupcakes can be frozen for up to 3 months, either frosted or unfrosted.
  3. Make sure to grate your own fresh carrots; store-bought pre-shredded carrots don't work well.

Nutrition

Serving: 1of 12 cupcakes | Calories: 353kcal | Carbohydrates: 61g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 286mg | Potassium: 93mg | Fiber: 2g | Sugar: 49g | Vitamin A: 377IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg