These Vegan Carrot Cake Cupcakes are moist, perfectly spiced and topped with tangy cream cheese frosting. Unsweetened applesauce replaces the eggs in this recipe and vegan milk, cream cheese, and butter replace the dairy. So delicious, no one will be able to tell they're vegan! Let's learn how to make them.
These carrot cake cupcakes are based on our popular vegan carrot cake recipe! Seeing as not everyone always has use for a huge layer cake (or the time to make one), these cupcakes are a great option.
Our vegan vanilla cupcakes post contains great tips on how to make the perfect vegan cupcakes every time. Be sure to check that out if you're new to vegan baking. Also, if carrot cake isn't your fave, feel free to check out the other cupcake recipes on the blog.
If you're looking for a gluten-free and vegan carrot cake cupcake recipe, Loving it Vegan has a great one.
Cupcake ingredients and substitutions:
These are all of the ingredients you will need to make a moist, flavorful, vegan carrot cake:
- unsweetened applesauce: acts as an egg replacer, providing moisture and helping bind the ingredients together. It also adds a touch of natural sweetness. You can sub ½ cup mashed banana or unsweetened nondairy yogurt.
- nondairy milk: adds necessary moisture to the batter and helps create a smooth, even texture.
- canola oil: contributes to the cupcakes' richness and tenderness, keeping them moist. Sub vegetable oil or cooled, melted coconut oil if desired.
- vanilla extract: enhances the overall flavor, adding warmth and depth to the cupcakes.
- baking powder: a leavening agent that helps the cupcakes rise and become fluffy.
- baking soda: works alongside the baking powder to create lift, reacting with the acidity in the applesauce.
- salt: balances the sweetness and enhances the flavors of the other ingredients.
- ground cinnamon: adds warmth and spice, complementing the sweetness of the carrots.
- ground nutmeg: provides a slightly nutty and earthy spice that enhances the carrot cake flavor.
- granulated sugar: sweetens the cupcakes and contributes to their structure.
- all-purpose flour: forms the base of the cupcakes, providing structure and stability.
- freshly grated carrots: the star ingredient - adds natural sweetness, moisture, and a slightly chewy texture!
Vegan cream cheese frosting ingredients:
- vegan cream cheese: provides the signature tangy flavor and creamy texture of traditional cream cheese frosting.
- vegan butter: adds richness and helps create a smooth, spreadable consistency.
- non-hydrogenated shortening: stabilizes the frosting, making it firmer and more resistant to melting.
- powdered sugar: sweetens the frosting and helps achieve a thick, fluffy texture.
- vanilla extract: enhances the flavor with a warm, sweet note.
- salt: balances the sweetness and enhances the overall taste.
How to make vegan carrot cake cupcakes (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Start by whisking together the applesauce, nondairy milk, oil and vanilla in a large glass bowl. Add the leaveners, salt and spices and whisk until well-distributed. Add the sugar and flour and whisk mix until just combined. Do not over-mix. Fold in the grated carrots.
Distribute the batter evenly between 12 cupcake liners using a large cookie scoop. Bake in oven that has been preheated to 350 degrees F (175 C) for 18-22 minutes or until toothpick inserted into the center of a cupcake comes out clean.
Prepare the frosting while cupcakes cool. Beat together the vegan cream cheese, vegan butter and shortening until completely smooth. Sift in the powdered sugar and add the vanilla and salt. Beat until frosting comes together. Chill for 30 minutes.
Scoop the frosting into a piping bag fit with a round piping tip. Pipe the desired amount of frosting onto the top of each cupcake or spread it using an offset spatula. Sprinkle with chopped walnuts if desired.
Why you'll need to chill the frosting:
Chilling vegan cream cheese frosting before piping serves several important purposes:
- Firmness: Cream cheese frosting can be quite soft, especially at room temperature. Chilling the frosting firms it up, making it easier to work with and preventing it from becoming too runny or melting when piped onto the cupcakes.
- Stability: Chilled frosting holds its shape better when piped onto cupcakes or cakes. This ensures that your decorations, such as swirls or rosettes, maintain their form and definition, resulting in a more professional-looking presentation.
- Precision: Chilled frosting allows for more precise piping. It holds its shape well and allows you to create intricate designs or decorations on your cupcakes with greater accuracy and control.
- Flavor Infusion: Allowing the frosting to chill in the refrigerator for a period of time allows the flavors to meld together and develop.
Chilling vegan cream cheese frosting before piping helps ensure that your cupcakes are not only visually appealing but also hold up well during serving and storage.
Tips for Perfect Vegan Carrot Cake Cupcakes
- Mise en Place: Prior to starting on your cake batter, be sure your oven is preheating and your carrots have been grated. You don't want to leave your batter sitting while you grate.
- Use Fresh Carrots: Grate fresh carrots for the best flavor and texture. Avoid using pre-packaged shredded carrots, as they can be too dry and may not provide the same level of moisture and flavor.
- Don't Over-mix: Mix the batter until just combined. Over-mixing can lead to tough and dense cupcakes. Once you've added the dry ingredients to the wet ingredients, mix until there are no more streaks of flour visible.
- Use Room Temperature Ingredients: Allow your applesauce, nondairy milk, and canola oil to come to room temperature before adding them to the batter. Room temperature ingredients mix more evenly and create a smoother batter.
- Evenly Fill Cupcake Liners: Use a cookie scoop or spoon to evenly distribute the batter among the cupcake liners. This ensures that the cupcakes bake uniformly and rise evenly.
Recipe variations and flavor add-on's:
Here are a few Censored Baker-approved Vegan Carrot Cake Cupcake recipe variations and additions:
- Nutty Carrot Cake Cupcakes: Add ½ cup chopped nuts to the cupcake batter prior to baking.
- Pineapple Coconut Carrot Cupcakes: Add ½ cup of crushed pineapple (drained) and ¼ cup of shredded coconut to the batter. The pineapple adds sweetness and moisture, while the coconut adds flavor and texture reminiscent of a tropical carrot cake.
- Chai Spiced Carrot Cupcakes: Add 1 teaspoon of chai spice blend (a mixture of ground cinnamon, cardamom, ginger, cloves, and black pepper) to the batter for a fragrant and spicy twist. Top the cupcakes with a vegan vanilla chai frosting for extra flavor.
- Chocolate Chip Carrot Cupcakes: Fold in ½ cup of vegan chocolate chips into the batter for a decadent and indulgent treat. The combination of sweet carrots and rich chocolate creates a delightful flavor contrast.
Frequently asked questions:
Yes, you can usually substitute mashed banana for applesauce here. Keep in mind that bananas will impart a distinct flavor to the cupcakes, so adjust the amount to your taste preference.
Ensure you do not over-bake them. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Yes, you can bake vegan carrot cake cupcakes ahead of time and store them in an airtight container at room temperature for up to 2-3 days. Alternatively, you can freeze them for longer storage. Wait to frost them until just before serving to maintain freshness.
Make sure the vegan cream cheese and butter are slightly softened before mixing. Use a hand mixer or stand mixer to beat the ingredients together until smooth. If the frosting is too thin, add more powdered sugar, and if it's too thick, add a splash of nondairy milk to reach the desired consistency. Chill frosting to firm up.
Storage instructions:
To store vegan carrot cake cupcakes and keep them fresh for as long as possible, follow these steps:
- Cool Completely:
Allow the cupcakes to cool completely on a wire rack after baking. This prevents condensation from forming inside the storage container.
- Choose an Airtight Container:
Transfer the cooled cupcakes to an airtight container. This can be a cupcake carrier, a resealable plastic container, or a glass storage container with a tight-fitting lid.
- Store in the Refrigerator:
As these cupcakes are topped with cream cheese frosting, they need to be stored in the refrigerator. This will keep them fresh for 3-4 days and the frosting firm.
- Freeze for Longer Storage:
If you want to store the cupcakes for an extended period, you can freeze them unfrosted. Place the cooled cupcakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or resealable plastic bag. Frozen cupcakes can be enjoyed for up to a month. To thaw, simply leave them at room temperature for a few hours or overnight.
By following these storage tips, you can enjoy your vegan carrot cake cupcakes at their best for days or even weeks after baking.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Carrot Cake Cupcakes
Moist, perfectly spiced vegan carrot cake cupcakes topped with tangy cream cheese frosting.
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 Cupcakes 1x
- Category: Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cupcakes
½ cup unsweetened applesauce
⅔ cup nondairy milk
¼ cup canola oil
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup granulated sugar
1 ½ cups all purpose flour
1 ½ cups freshly grated carrots*
For the Frosting
8 oz vegan cream cheese, softened
½ cup vegan butter, softened
½ cup non-hydrogenated shortening
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
pinch of salt
½ cup chopped walnuts or pecans to top (optional)
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a standard cupcake pan with paper liners. Set aside.
- Batter: Whisk together the applesauce, nondairy milk, canola oil and vanilla extract. Add the baking powder, baking soda, salt, cinnamon and nutmeg to the bowl and whisk until the ingredients are evenly distributed. Add sugar and flour and whisk until just combined. Do not over-mix. Fold in the grated carrots.
- Bake: Grab the prepared cupcake pan and fill each paper liner about ⅔ to ¾ of the way full. Place cupcakes on center rack of preheated oven and bake for 18-22 minutes or until toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to cool in the baking pan for 5 minutes before transferring to a wire rack to cool completely.
- Frosting: Prepare the frosting while the cupcakes cool. Place the softened vegan cream cheese in a large bowl and beat with an electric hand mixer or stand mixer until completely smooth and no chunks are visible. Add vegan butter and shortening to the bowl and beat again until smooth. Sift in the powdered sugar and pour in the vanilla and salt. Beat once more until a creamy frosting comes together. Cover the bowl and place in the refrigerator to chill and firm up for at least 30 minutes.
- Decorate: Transfer the frosting to a piping bag fit with a round piping tip. Pipe your desired amount of frosting onto the top of each cupcake. You can also spread the frosting using an offset spatula. Top each cupcake with extra grated carrot or some chopped walnuts if desired. Store cupcakes in the refrigerator to keep frosting firm.
Equipment
Notes
*Cupcakes will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cupcakes can be frozen for up to 1 month.
*The easiest way to grate carrots is against a stainless steel box grater. Larger carrots are typically easier to handle.
*Vegan cream cheese frosting must have time to chill prior to piping or spreading. If you find the frosting too soft to handle when decorating, place it back in the fridge for 15-30 minutes to firm up again before returning to piping. Frosted cupcakes must be stored in the refrigerator. Remove from the fridge 15-30 minutes prior to serving.
More vegan cupcake recipes:
- Vegan Apple Cinnamon Cupcakes
- Vegan Strawberry Tiramisu Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Hostess Cupcakes
- Vegan Vanilla Cupcakes
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