These Vegan Carrot Cake Cupcakes are a delicious and healthy twist on a classic dessert. They’re moist, fluffy, and bursting with flavor, thanks to the perfect blend of spices and fresh carrots.
Why You’ll Love These Vegan Carrot Cake Cupcakes
Carrot cake is a beloved dessert for a reason. It’s comforting, flavorful, and always a crowd-pleaser. But traditional carrot cake recipes often rely heavily on butter, eggs, and cream cheese frosting, making them unsuitable for those following a vegan lifestyle.
This recipe for vegan carrot cake cupcakes offers a delicious and guilt-free way to enjoy this classic treat. You won’t believe how easy it is to create moist, fluffy, and flavorful cupcakes without using any animal products!
A flat lay image of the ingredients needed to make vegan carrot cake cupcakes
Ingredients You’ll Need
Here’s what you’ll need to whip up a batch of these delightful vegan carrot cake cupcakes:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- ½ cup almond milk
- 2 tablespoons vanilla extract
- ½ cup vegetable oil
- 2 cups grated carrots
For the Vegan Cream Cheese Frosting:
- 1 cup vegan cream cheese, softened
- ½ cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
A bowl of wet ingredients for vegan carrot cake cupcakes being mixed with a whisk
How to Make Vegan Carrot Cake Cupcakes
Making these vegan carrot cake cupcakes is a breeze! Here’s a step-by-step guide:
- Preheat and prep: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set it aside.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix wet ingredients: In a separate bowl, whisk together the applesauce, almond milk, vanilla extract, and oil until well combined.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in carrots: Gently fold in the grated carrots.
A bowl of vegan carrot cake batter with a spatula
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Vegan carrot cake cupcakes baking in a muffin tin in the oven
Making the Vegan Cream Cheese Frosting
While the cupcakes are cooling, prepare the vegan cream cheese frosting:
- Beat cream cheese and butter: In a large bowl, beat together the vegan cream cheese and vegan butter until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar, beating until the frosting is light and fluffy.
- Stir in vanilla: Stir in the vanilla extract.
A hand using a piping bag to frost vegan carrot cake cupcakes
Assembling Your Vegan Carrot Cake Cupcakes
Once the cupcakes are completely cool, frost them with the vegan cream cheese frosting. You can get creative with decorating! Use a piping bag for a professional look, or simply spread the frosting with a knife.
Tips for the Best Vegan Carrot Cake Cupcakes
- Don’t overmix the batter: Overmixing can lead to tough cupcakes. Mix the batter just until the ingredients are combined.
- Use fresh carrots: Freshly grated carrots will give your cupcakes the best flavor and texture.
- Let the cupcakes cool completely before frosting: If you frost the cupcakes while they’re still warm, the frosting will melt.
- Get creative with toppings: Chopped walnuts, pecans, or shredded coconut make delicious toppings for these cupcakes. You can also drizzle them with a simple glaze made from powdered sugar and plant-based milk.
FAQs About Vegan Carrot Cake Cupcakes
Q: Can I use a different type of milk in this recipe?
A: Yes, you can use any type of plant-based milk you like, such as soy milk, oat milk, or cashew milk.
Q: Can I make these cupcakes gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
Q: How do I store leftover cupcakes?
A: Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Enjoy Your Vegan Carrot Cake Cupcakes!
These vegan carrot cake cupcakes are a delightful treat that everyone will love, whether they follow a vegan diet or not. They’re perfect for birthdays, holidays, or any occasion when you’re craving a sweet and satisfying dessert. So grab your ingredients and get baking!
