Description
Vegan Carrot Cake Cupcakes are moist, fluffy, and packed with warm spices and freshly grated carrots. These cupcakes bring all the comfort of traditional carrot cake with a plant-based twist and are topped with a creamy vegan cream cheese frosting. Ideal for spring celebrations, Easter, or a wholesome dessert any day.
Ingredients
Units
Scale
- For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup neutral oil (canola or vegetable)
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup crushed pineapple (optional, well-drained)
- 1/4 cup chopped walnuts or pecans (optional)
- For the frosting:
- 1/2 cup vegan butter, room temperature
- 4 oz vegan cream cheese, room temperature
- 2 1/2 to 3 cups powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with 10–12 liners.
- In a large bowl, whisk together the flour, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add applesauce, oil, and vanilla, stirring just until combined.
- Fold in the grated carrots, pineapple, and nuts (if using).
- Divide the batter evenly and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat vegan butter and cream cheese until smooth.
- Add vanilla and salt. Gradually add powdered sugar until the frosting is fluffy and pipeable.
- Frost cupcakes and top with chopped nuts or a sprinkle of cinnamon if desired.
Notes
- Use finely grated carrots for the best texture.
- These cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving.
Nutrition
- Calories: 295
- Sugar: 23g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
