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.
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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.
Vegan Carrot Cake Ingredients
Dry Ingredients
- All-purpose flour: All-purpose flour serves as the base of the cupcake batter, providing structure and stability. This flour is best as it keeps the cupcakes light and fluffy.
- Granulated sugar: Granulated sugar adds sweetness to the cupcakes, balancing the flavors of the other ingredients. It also contributes to the tenderness and moisture of the cupcakes.
- Baking powder: Baking powder is a leavening agent that helps the cupcakes rise and become light and fluffy. It reacts with the other ingredients to create carbon dioxide gas, which expands during baking, resulting in a soft and airy texture.
- Baking soda: Baking soda is another leavening agent that reacts with acidic ingredients like applesauce and nondairy milk to help the cupcakes rise.
- Salt: Salt enhances the flavors of the cupcakes and balances the sweetness of the sugar. It also strengthens the gluten structure in the flour, resulting in a better texture.
- Ground cinnamon and ground nutmeg: These spices add warmth and depth of flavor to the cupcakes. They complement the sweetness of the carrots and enhance the overall taste of the cupcakes.
Wet Ingredients
- Applesauce: Applesauce helps to keep the cupcakes moist, and acts as a binder in place of eggs.
- Nondairy milk: Nondairy milk adds moisture to the cupcake batter and helps to achieve the desired consistency.
- Canola oil: Canola oil adds moisture to the cupcakes and helps to keep them tender. It also provides fat, which contributes to the texture and flavor of the cupcakes.
- Vanilla extract: Vanilla extract enhances the flavor of the cupcakes, adding a sweet and aromatic note. It rounds out the overall taste of the cupcakes and complements the other ingredients.
- Grated carrots: Grated carrots are the star ingredient in carrot cake cupcakes. They add natural sweetness, moisture, and texture to the cupcakes, as well as a vibrant orange color.
Vegan Cream Cheese Frosting Ingredients
- Vegan cream cheese: Vegan cream cheese serves as the base of the frosting, providing a creamy and tangy flavor. It adds richness and depth to the frosting and pairs well with the other ingredients.
- Vegan butter and non-hydrogenated shortening: These fats provide structure and stability to the frosting as well as richness and creaminess.
- Powdered sugar: Powdered sugar is the main sweetener in the frosting, providing sweetness and texture. It helps to thicken the frosting and create a smooth consistency.
- Vanilla extract: Vanilla extract adds flavor to the frosting, enhancing its overall taste.
- Pinch of salt: A pinch of salt helps to balance the sweetness of the frosting and enhance its flavor.
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 all of the dry ingredients in a large glass bowl. You want to make sure that all of the leaveners and spices are well distributed. Add the applesauce, nondairy milk, canola oil and vanilla extract to the bowl and mix until just combined. Do not over-mix. Fold in the grated carrots.
Line a cupcake pan with 12 paper liners. Distribute the batter evenly between the 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 with an electric hand mixer or stand mixer 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 to Chill Vegan Cream Cheese 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. This can result in a more balanced and flavorful frosting, as the ingredients have time to marry and enhance each other's flavors.
Overall, chilling vegan cream cheese frosting before piping helps ensure that your cupcakes are not only visually appealing but also taste delicious and 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
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 in vegan baking recipes, including carrot cake cupcakes. Keep in mind that bananas will impart a distinct flavor to the cupcakes, so adjust the amount to your taste preference.
To prevent vegan carrot cake cupcakes from becoming dry, ensure you do not overbake them. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, consider adding ingredients like applesauce or shredded coconut for added moisture.
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.
To ensure smooth and creamy vegan cream cheese frosting, make sure the vegan cream cheese is slightly softened and the vegan butter is still cold before mixing. Use a hand mixer or stand mixer to beat the ingredients together until smooth, scraping down the sides of the bowl as needed. 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.
How to Store Vegan Carrot Cake Cupcakes
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, which can make the cupcakes soggy.
- 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, removing as much air as possible before sealing. 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: 20 minutes
- Bake Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 Cupcakes 1x
- Category: Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cupcakes
1 ½ c all purpose flour
¾ c granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ c applesauce
⅔ c nondairy milk
¼ c canola oil
1 tsp vanilla extract
1 ½ c grated carrots
For the Frosting
8 oz vegan cream cheese
½ c vegan butter
½ c non-hydrogenated shortening
4 c powdered sugar
1 tsp vanilla extract
pinch of salt
½ c chopped walnuts 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 all purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Add in the applesauce, nondairy milk, canola oil and vanilla 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. Add the vegan cream cheese, vegan butter and shortening to a large bowl and beat together with an electric hand mixer or stand mixer until smooth. Sift in the powdered sugar and pour in the vanilla and salt. Beat again until a creamy frosting comes together. Cover the bowl and place in the refrigerator to chill and firm up for 30 minutes.
- Frost: 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 finely chopped walnuts if desired.
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.
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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