Moist Vegan Carrot Cake Cupcakes With Cream Cheese Frosting

I made these vegan carrot cake cupcakes for my mom’s birthday last weekend. The grated carrots and cinnamon made the kitchen smell warm, and she said they were better than the dairy version she grew up with.

Delicious Vegan Carrot Cake Cupcakes

These vegan carrot cake cupcakes feature grated carrots and warm spices, providing a rich flavor profile. The recipe yields 12 cupcakes and takes about an hour from start to finish, making it an excellent choice for gatherings or special occasions.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts or pecans optional

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine Wet Ingredients: In another bowl, mix the sugars, oil, applesauce, and vanilla extract until well combined.
4. Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring until just incorporated. Fold in the grated carrots and nuts if using.
5. Fill and Bake: Fill each cupcake liner about 2/3 full with batter. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
6. Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Prepare Frosting: In a bowl, mix vegan cream cheese with powdered sugar and a splash of vanilla extract until smooth and creamy.
8. Frost the Cupcakes: Once cooled, frost each cupcake with the cream cheese frosting and garnish with additional chopped nuts or carrot decorations if desired.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 12 cupcakes
• Calories: 180kcal
• Fat: 7g
• Protein: 2g
• Carbohydrates: 27g

I keep the cupcakes covered in the fridge for up to four days. The frosting sets firm, and I let cupcakes sit out for ten minutes before serving.