Vegan Carrot Cake Cupcakes | The Picky Eater

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I absolutely love making these vegan carrot cake cupcakes for my family. They are made with grated carrots, coconut sugar, cinnamon, and vanilla. I like that they bake up soft and moist in just 45 minutes and pair perfectly with creamy frosting. Plus, they are great to serve on Easter holidays and birthday celebrations.

Like so many people, I love carrot cake. It combines warm spices with the natural sweetness from carrots and is completed with a delectable frosting. I like switching between these cupcakes and my vegan lemon poppy seed muffins during school vacations. My kids love having an easy-to-grab snack around. The cupcakes are great for the Easter season, as they fill your home with a rich cinnamon scent. You have to try it! 

I created this vegan version after being totally unimpressed by all the store-bought options. I wanted carrot cake, with the convenience of a cupcake. Sometimes I do not even have a second to waste on slicing. Ha! After a few trials and errors, I finally got this recipe just right. But that was not exactly a good thing for my husband. I thought I loved carrot cake, but he certainly outdid me this time. After a solid week of a packed carrot cake in his work lunch, I had to put a not-so-strict ban on cupcakes. Just for a while, though. In the interim, we had vegan chocolate lava cake instead. Ha! Yay for balance. 

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🥘 Ingredients

This recipe uses fresh carrots and pantry staples to create these moist vegan cupcakes.

White whole wheat flour: I use this to retain the structure of the cupcakes and for added fiber.

Baking soda and baking powder: These are my raising agents, responsible for the lift and airy texture. 

Salt and cinnamon: I keep the spices simple in this recipe. Salt and cinnamon enhance and complement the natural flavor and sweetness of the carrots. 

Vegetable or coconut oil: This adds moisture to my cupcakes.

Coconut sugar: I use this in place of refined sugar for a healthier, natural sweetener.

Unsweetened applesauce: The applesauce binds the batter, in place of eggs, in this vegan recipe. 

Vanilla extract: I add this to round out my flavors and give that bakery quality finish.

Grated carrots: I fold the carrots in for texture and an earthy sweetness. 

Walnuts: These give my cupcake a crunch, but can be left out if preferred.

Vegan butter: I use this for the base of my frosting.

Vegan cream cheese: Cream cheese is a classic frosting for carrot cake, and for this recipe, I use a vegan alternative.

Powdered sugar: I use this to sweeten my frosting. 

🔪 How To Make

I follow a simple step-by-step process to create soft cupcakes and a smooth frosting. Here is how to do it:

Combine dry ingredients: I preheat the oven to 350F and line a muffin tin with paper liners. Then I whisk together my flour, baking soda, baking powder, salt, and cinnamon. I set this mixture aside.

Combine wet ingredients: Next, I combine my oil and sugar in a large bowl. Once they are well mixed, I add the applesauce and vanilla and mix again. 

Mix batter: I add the flour mixture to the oil mixture and mix gently until smooth.

Add carrots: Then I fold in my grated carrots and chopped walnuts.

Fill cupcake liners: I fill each cupcake liner until it is 2/3  full of batter.

Bake cupcakes: I bake my cupcakes in a preheated oven for 25-30 minutes, until an inserted toothpick comes out clean. Then I remove them from the tin and allow them to cool on a wire rack.

Make frosting: While the cupcakes cool completely, I make my frosting. I beat the vegan butter, vegan cream cheese, and vanilla with a mixer until smooth. Then I add in my powdered sugar and beat until silky.

Frost the cupcakes: I fill a piping bag with my frosting and use a star nozzle to create frilly swirls on the cupcakes. 

Garnish: I garnish my cupcakes with grated carrots, shredded coconut, and walnuts. 

📖 Variations

This is a simple recipe, and it can be easily adapted to suit everyone’s tastes. These are some of the ways I have made them:

Different vegan frosting: Instead of using vegan cream cheese and vegan butter, I make my homemade vegan cream cheese frosting that uses cashews. I like this variation for a richer alternative. 

Pineapple boost: I add 1/2  cup of drained crushed pineapple to the batter for extra moisture and a softer tropical flavor. It is a bit sweeter this way, which is probably why my kids love this one.

Go gluten-free: For a gluten-free version, I replace the flour with 1 cup of gluten free 1 to 1 baking flour that contains xanthan gum.

🍽 Serving Suggestions

For celebrations, I like serving these vegan carrot cake cupcakes with other vegan sweet treats. For Mother’s day I made sure to include a variety of flavors and types of desserts that were all tasty but also all vegan. I had a bowl of my homemade vegan Ferrero Rocher balls for the chocolate lovers, and a vegan olive oil cake for the moms who prefer a simple, understated cake. Next time you are catering to a large crowd, try this trio and make everyone happy. 

There is something about orange vegetables and cinnamon that just says “Fall has arrived” to me. I love all seasons, but Fall has a special place in every girl’s heart. Last year, I decided to welcome the new season with an intimate high tea, dedicated to the Autumnal colors and flavors. I served these cupcakes alongside my vegan pumpkin banana bread and my delicious vegan coffee cake. We sat outside with our cakes and hot drinks, enjoying the crisp air. 

🧊 Storage Directions

Refrigeration: I keep my frosted cupcakes in an airtight container and store them in the refrigerator for up to 1 week.

Freezing: I freeze the cupcake without icing for up to 3 months. I make sure to thaw them in the fridge overnight before decorating and serving.

Reheating: These cupcakes are best at room temperature. I allow them to sit for about 20 minutes before serving, if they have been in the fridge. 

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