These light and fluffy vegan carrot cake cupcakes are topped with a luscious vegan cream cheese frosting and dusted with walnuts. They’re a simple dessert perfect for birthdays, spring, and Easter!
Carrot cake and chocolate cake are my two favorite cakes! The two really tie for best, because it totally depends on my mood which one I go for. I just love the tang of a cream cheese frosting!
This year, I wanted to make my own vegan carrot cake cupcakes for our Easter brunch. I figured I’d give it a try before the big day! This recipe is not only easy to make, but it’s also healthy!
Made with white whole wheat flour or spelt flour, it’s high in fiber and oil-free. These cupcakes are lower in fat and calories and use less sugar.
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💗 Why You’ll Love This Recipe
- A healthy plant-based dessert recipe.
- Uses high fiber white whole wheat flour.
- Refined sugar-free option (use coconut sugar).
- Oil-Free (No Vegan Butter, or Vegetable Oil)
- Moist and fluffy!
- Non-Dairy Cream Cheese Frosting!
- Soy Free
- Quick and easy to make!
- Pairs perfectly with cream cheese frosting!
🥣 Ingredients and Notes
White Whole Wheat Flour: To increase the fiber and keep these cupcakes whole grains, I used white whole wheat flour. It is made from a lighter and milder form of wheat. The color and the flavor exchange well for subbing for all-purpose flour. You can also use spelt flour, a 1:1 gluten-free flour mix, or oat flour to make this recipe gluten-free.
Organic Cane Sugar: With this recipe, I recommend using organic cane sugar. You could also substitute coconut sugar for a refined sugar-free option. If you live in the United States, always use organic sugar to be sure it is vegan. Be aware that coconut sugar will alter the color of cupcakes. This recipe calls for less sugar than most. For a more moist cake, use organic brown sugar.
Spices: Warm spices give this cake batter a complexity of flavors and fragrant taste. I add cinnamon, nutmeg, and cloves.
Unsweetened Applesauce: Instead of using oil this recipe calls for applesauce. It gives the cake moisture without the added fat and calories.
Shredded Carrots: You’ll need one cup of grated carrot packed. I use the food processor to quickly shred my carrots!
Walnuts and Raisins (optional): I like a little added crunch in my carrot cake so I add chopped walnuts. You could also add ⅓ cup of raisins if you like.
📋 Step by Step Instructions
For the Cupcakes:
Step 1: Preheat oven to 350 F. Line muffin tin with 9-12 liners.
Step 2: In a large mixing bowl whisk together flour, organic cane sugar, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: In a medium mixing bowl, whisk together applesauce, almond milk, apple cider vinegar, vanilla extract, and shredded carrots.
Step 4: Pour wet ingredients into dry ingredients. Fold together until just combined.
Step 5: Add walnuts, and gently fold them into the batter.
Step 6: Add the batter to the muffin cups about ¾ of the way full. Bake for 20 minutes.
Step 7: Allow cupcakes to cool for 10 minutes in the muffin tin, then remove and allow to cool completely on a wire rack.
For the Cream Cheese Frosting:
Step 1: Prepare the vegan cream cheese frosting.
Step 2: Place the frosting in a piping bag, and pipe frosting on top of cooled cupcakes.
Be sure cupcakes are completely cool. Keep frosting in the refrigerator until ready to pipe. Top with a few finely chopped walnuts. Enjoy!
❓FAQS
Don’t like cream cheese frosting? No problem! You can use a vegan vanilla buttercream. This particular recipe uses coconut cream, and powdered sugar to achieve a good texture.
Skip the frosting! You can leave the frosting off altogether if you’re not a fan or are looking for a healthier treat.
A lighter topping…Top with whipped coconut cream if you want something lighter on top.
You sure can use this cupcake recipe to make a cake. It will make a small 8-inch cake. If you want to make a layered cake, double the recipe. Bake at 350 F for 45 minutes or until a toothpick inserted comes out clean, and the cake is golden brown on top.
Yes, you can freeze these homemade Carrot Cake Cupcakes in a freezer-safe bag or storage container for up to 3 months. You can freeze with or without the frosting. Remove from the freezer to let thaw at room temperature before enjoying.
👩🍳 Serving Suggestions
These would go great with many other cupcakes on a dessert table. Sit them next to these beautiful Vegan Lemon Cupcakes and Vegan Chocolate Cupcakes to really set the dessert bar high.
❄️ Storage
Store leftover cupcakes in the refrigerator. Since this recipe uses cream cheese frosting it is best to keep them cold. They will keep at room temperature for a few hours, but leftovers should be transferred and kept cool.
I use a cupcake container to keep the cupcakes from getting squashed in a regular glass container. These are also great for when you are taking cupcakes or muffins to a party!
Cupcakes will keep refrigerated for 3-4 days, but I doubt they will last that long!
💭 Expert Tips
- For a light and fluffy bake sift flour, baking powder, salt, and spices. This also allows for the baking powder and spices to be evenly distributed throughout the flour.
- Spoon the flour into measuring cups rather than scooping the flour out of the bag. Flour gets packed down in the bag, spooning the flour helps to ensure that you get the correct amount of flour you need.
- Finely grate your carrots.
- Don’t over mix the batter.
- If the batter seems a little dry, add a tablespoon or two of applesauce.
- Fill the cupcake liners ¾ of the way full and even up the top so that the cupcakes bake evenly. You can also use a measuring cup to ensure they are filled evenly.
- Make sure cupcakes are completely cooled before frosting.
- Prepare the frosting in advance. Keep in the refrigerator, and don’t add to the piping bag until you’re ready to pipe the cupcakes. Leaving the frosting at room temperature will soften the frosting making it more difficult to pipe.
- Leave out the nuts. If you don’t like nuts or have an allergy, feel free to leave the walnuts out.
- Add raisins. If you like the added sweetness of raisins in your carrot cake, fold in ⅓ cup of raisins before transferring the batter to the muffin tin.
😋 More Healthy Vegan Dessert Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Vegan Carrot Cake Cupcakes
Equipment
- food processor used to help shred the carrots, or you can use a grater
Ingredients
Dry Ingredients
- 1 ½ cups white whole wheat flour or spelt flour
- ½ cup organic cane sugar or coconut sugar
- ½ teaspoon baking soda
- ½ tsp cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
Wet Ingredients
- ½ cup applesauce
- ⅓ cup unsweetened almond milk or other plant milk
- 2 teaspoon apple cider vinegar
- 2 teaspoon vanilla extract
- 1 cup shredded carrots packed
Optional
- ⅓ cup chopped walnuts plus more for topping
Frosting
- 1 batch vegan cream cheese frosting
Instructions
- Preheat oven to 350 F. Line muffin tin with 9-12 liners.
- In a large mixing bowl whisk together flour, baking soda, cinnamon, nutmeg, cloves, organic cane sugar, and salt. Set aside.
- In a medium mixing bowl, whisk together applesauce, almond milk, apple cider vinegar, vanilla extract, and carrots.
- Pour wet ingredients into dry ingredients. Fold together until just combined.
- Add walnuts, and gently fold into the batter.
- Add the batter to the muffin cups about ¾ of the way full. Bake for 20 minutes.
- Allow cupcakes to cool for 10 minutes in the muffin tin, then remove and allow to cool completely on a wire rack.
Frosting the Cupcakes
- While cupcakes are cooling prepare the frosting.
- Place the frosting in a piping bag, and pipe frosting on top of cooled cupcakes. Top with a few finely chopped walnuts.
Video
Notes
- For a light and fluffy bake sift flour, baking powder, salt and spices. This also allows for the baking powder and spices to evenly distribute throughout the flour.
- Spoon the flour into measuring cups rather than scooping the flour out of the bag. Flour gets packed down in the bag, spooning the flour helps to ensure that you get the correct amount of flour you need.
- Finely grate your carrots.
- Don’t over mix the batter.
- If the batter seems a little dry, add a tablespoon or two of applesauce.
- Fill the cupcake liners ¾ of the way full and even up the top so that the cupcakes bake evenly. You can also use a measuring cup to ensure they are filled evenly.
- Make sure cupcakes are completely cooled before frosting.
- Prepare the frosting in advance. Keep in the refrigerator, and don’t add to the piping bag until you’re ready to pipe the cupcakes. Leaving the frosting at room temperature will soften the frosting making it more difficult to pipe.
- Nutritional information is an estimate and does not include frosting.
- Store in the refrigerator for 3-4 days.
- Cupcakes will keep at room temperature for a couple of hours. If they don’t have the cream cheese frosting on top they will keep it for longer.
Taylor
Is the applesauce sweetened or unsweetened?
Alison Corey
It is unsweetened.
Sue
In the directions you mention ginger. It’s not in the ingredients list. Would you just add the cinnamon and cloves in place of the ginger?
Alison Corey
Thanks, Sue! I meant to write nutmeg and cloves, not ginger. I made the change. Thanks for letting me know.
Biana
Carrot cake is one of my favorites, and it is even better as a cupcake! The cupcakes look adorable.
Ashley
Carrot Cake is my favorite cake flavor and you’ve made it lovely in a vegan cupcake! Thanks for sharing!
Beth Sachs
What cute looking cupcakes and carrot is my favourite cake flavour. Delicious!
Courtney
I loved that these cupcakes were made from healthier ingredients and the rest of the family loved to eat them! Thank you!
Andrea
Carrot cake is my favorite cake. I believe these are now my favorite cupcake as I get my carrot cake and all the frosting too!