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Vegan Carrot Cupcakes

These delightful Vegan Carrot Cupcakes are a healthy and satisfying dessert option, featuring grated carrots and warm spices, making them perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 2 1/4 cups all-purpose flour Can use whole wheat for added nutrition.
  • 2 teaspoons baking soda Ensure it’s fresh.
  • 2 teaspoons baking powder Always check expiration dates.
  • 1 teaspoon sea salt Enhances flavor.
  • ½ tablespoon ground cinnamon Can substitute with mixed spice.
  • ½ teaspoon ground ginger Optional if you prefer fewer spices.
  • ¼ teaspoon ground nutmeg Can be left out if desired.
  • ⅛ teaspoon ground cloves Adjust to your taste.
  • 1 cup solid refined coconut oil Can replace with vegetable oil.
  • 1 ½ cups brown sugar Can substitute with coconut sugar for a healthier option.
  • 1 cup unsweetened applesauce Acts as a sweetener and binder.
  • 2 teaspoons vanilla extract Use pure extract for quality.
  • 3 cups finely grated carrots About 3 large carrots.
  • 1 cup chopped walnuts Can replace with pecans or omit for nut allergies.
Frosting
  • 8 ounces vegan cream cheese Choose a brand you love.
  • ½ cup vegan butter Ensure it’s softened for easy mixing.
  • 1 teaspoon vanilla extract Adds flavor.
  • pinch none salt Balances sweetness.
  • ¼ cup cornstarch Helps stabilize the frosting.
  • 2-3 cups powdered sugar Adjust to sweetness preference.
Garnish
  • 1 cup chopped walnuts For garnish, optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. Line muffin cups with cupcake liners or foil bake cups.
Mixing Ingredients
  1. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
  2. Melt the coconut oil in a microwave-safe bowl and stir in brown sugar, applesauce, and vanilla extract until combined.
  3. Pour the flour mixture into the wet mixture, then gently fold in the shredded carrots and nuts.
Baking
  1. Divide the batter evenly among the cupcake liners, filling them about ⅔ full.
  2. Tap the cupcake pan on the counter to remove any excess air bubbles.
  3. Bake for 20-22 minutes until a toothpick comes out clean.
  4. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting
  1. Frost the cooled cupcakes with vegan cream cheese frosting and garnish with walnuts if desired.

Notes

Avoid overmixing the batter to prevent dense cupcakes. Make sure to let them cool before frosting to maintain the texture.