Vegan Carrot Cake Cupcakes

These delicious vegan carrot cake cupcakes are so fluffy and moist! Easily whip them up with fresh carrots and a few kitchen staples in just 40 minutes. They are perfect for holidays, parties, or just because!

I don’t know about you, but I always start to crave carrot cake around this time of year. These delicious vegan carrot cake cupcakes are so easy to make and never fail to hit the spot!

It seems to be one of those desserts that’s equally comforting in the Fall as it is welcoming to the Spring season. They are great to bake for Easter, birthdays, the holidays, as a gift, or anytime your heart desires them! 

Just like with my Zucchini Banana Bread, I love the idea of using nutritious veggies in my homemade baked recipes. Fresh carrots add the best flavor, moisture, structure, and texture here.

You can change up the recipe by adding warm spices such as ginger and cloves or give the cupcakes a tropical hint with coconut shavings and pineapple. Yum!

I like to sprinkle in cinnamon and nutmeg because I find those spices perfect for enhancing the naturally sweet carrot flavor. Other simple ingredients such as applesauce and oil help create the ultimate moist crumb with a light airiness.

We make this the ultimate dessert by topping it with a rich and decadent vegan cream cheese frosting that has a hint of almond flavor. Chef’s kiss!

Although, you can certainly just enjoy them as carrot cake muffins to keep things a little healthier. The fresh carrots, walnuts, and low amounts of sugar make them a great breakfast to kickstart your day!

This dairy free recipe makes 12 cupcakes, but you can easily halve the ingredients to create a small batch. Either way, they store really well in the refrigerator or freezer whether they’re frosted or not.

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Ingredient Notes and Substitutions

• Flour – I use all-purpose flour, but a 1-to-1 gluten-free replacement would work.
• Spices – Ground cinnamon and ground nutmeg add to the delicious flavor. The nutmeg is optional and you can certainly add ginger, cloves, and allspice if you want more of the warmer Fall flavors.
• Applesauce – Applesauce helps bind the ingredients to keep them eggless, as well as provides an acidic element that activates the baking soda. It also has a natural sweetness and gives added moisture to the cupcakes. Crushed pineapple is a great replacement.
• Oil – Similar to applesauce, oil such as light tasting olive or canola adds moisture to the cupcakes.
• Plant-Based Milk – Use whichever kind you have on hand.
• Carrots – Three medium-sized carrots are peeled and finely grated here. You can shred them if you want, but I think finely grating them provides a better texture.
• Walnuts – Nuts are completely optional here, although I will say that they add a lovely, subtle crunch. Walnuts, pecans, almonds, or any favorite will work.
• Other Dairy Replacements – Vegan cream cheese and salted vegan butter are combined with powdered sugar and almond extract to form the frosting. I like Kite Hill, Trader Joe’s, or Miyokos for cream cheese because they blend well. For butter, I like Miyokos or Earth Balance because they aren’t as soft as others. 
• Almond Extract – A hint of almond makes the cream cheese frosting incredibly delicious. However, if you don’t have this ingredient, you can omit it, use vanilla extract, lemon juice, or even a squeeze of orange juice.

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven. Then, peel and finely grate the carrots. You’ll want to use freshly grated carrots because their moisture helps the batter come together. 

Whisk the dry ingredients, except the walnuts, in a large mixing bowl.

Create a well in the center of the bowl and pour the wet ingredients into it, except the grated carrots. Mix everything with just a few stirs so you don’t overwork the batter. It’s okay if you still see some streaks of flour.

Gently fold in the carrots and walnuts. The batter will seem a bit dry at first, but the moisture from the carrots will help everything come together nicely.

Line the cupcake pan and divide the batter evenly. Each liner should be about ¾ full or 2 scoops of a tablespoon-sized cookie scoop.

Bake the cupcakes in the oven for 20-25 minutes. They are done when a toothpick inserted into the middle of one of them comes out clean. 

You can either enjoy these as warm muffins or let them cool down completely while making the frosting.

Frosting Instructions

Mix the softened vegan butter and vegan cream cheese with a hand or stand mixer. You can also mix everything by hand using a spoon.

Once this mixture is lump-free, add the powdered sugar one cup at a time. Working it through a sifter will help break up the clumps. Pause occasionally to scrape the walls of the bowl. 

Add the almond extract when the frosting is smooth. Mix for a few more seconds until it’s spread throughout. Cover the bowl and place it in the refrigerator for at least 20 minutes so it can firm up.

Frost the cupcakes after they’ve cooled down for at least 20 minutes. You can pipe the frosting on or simply spread it on top with a butter knife. Sprinkle chopped nuts on top (optional).

Store them in a closed container in the refrigerator so the frosting holds its shape if you aren’t going to eat them right away.

Recipe Variation Ideas

• Fold in ¼ to ½ cup raisins or dried cranberries.
• Add ¼ cup shredded coconut and replace the applesauce with crushed pineapple for more of a tropical dessert flavor.

Make Ahead

These carrot cake cupcakes can be made 5 days ahead of time. Either frost them and store them in a dish with a lid or wait to add the frosting before you are ready to enjoy them.

Storage

Store the frosted cupcakes in a sealed container, in the refrigerator for 5 days or in the freezer for 3 months. If they are in the form of carrot cake muffins, without icing, they will be good at room temperature for 3 days (covered).

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.