Best Vegan Carrot Cake Cupcakes
Best Vegan Carrot Cake Cupcakes- Soft and perfectly spiced cupcakes topped with vegan cream cheese icing.
![](https://gina-michele.com/wp-content/uploads/2021/03/VeganCarrotCakeCupcakes-869x1024.jpg)
Carrot cake is the ultimate spring treat, and it’s even more fun in cupcake form! These cupcakes are light, soft, and filled with grated carrots and walnuts for a hint of crunch. These perfectly spiced cupcakes are topped with a vegan cream cheese frosting. You’ll never guess that these cupcakes are dairy and egg-free!
This mixture is made in one bowl and I used a food processor to chop the carrots and walnuts (separately) which is a big time-saver!
![Best Vegan Carrot Cake Cupcakes](https://gina-michele.com/wp-content/uploads/2021/03/VeganCarrotCakeCupcakes4.jpg)
Best Vegan Carrot Cake Cupcakes
Best Vegan Carrot Cake Cupcakes
![Best Vegan Carrot Cake Cupcakes](https://gina-michele.com/wp-content/uploads/2021/03/VeganCarrotCakeCupcakes-735x866.jpg)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup coconut oil (melted)
- 1 cup applesauce
- 3/4 cup almond milk
- 1 tablespoon pure vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- For the Vegan Cream Cheese Frosting
- 1/2 cup vegan butter, slightly softened to room temperature
- 8 ounces vegan cream cheese
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar (more if needed)
Instructions
- Preheat oven to 350 degrees and place liners in cupcake pan.
- Add all the dry ingredients to a bowl and whisk.
- Add the melted coconut oil, applesauce, almond milk, and vanilla and combine using a spoon.
- Grate the carrots or chop them up in a food processor. Fold them into the batter.
- Chop the walnuts by hand or using a food processor. Fold them into the batter.
- Pour the batter into the cupcakes liners until they are 3/4 full. Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean. Let cool thoroughly before frosting.
To make the frosting:
In a medium bowl, add the vegan butter, vegan cream cheese, and vanilla extract. Beat using a hand or stand mixer. Add the powdered sugar 1 cup at a time, mixing as you go.
Spread or pipe onto the cupcakes. Top with crushed walnuts.
Preheat the oven to 350 degrees and line a cupcake pan. In a large bowl, whisk together all the dry ingredients. Add the melted coconut oil, applesauce, non-dairy milk, and vanilla extract and stir.
Shred the carrots using either a grater or a food processor. Fold the carrots into the batter. Chop the walnuts by hand or using a food processor. Fold into the batter.
Pour the batter into the lined cupcake pan until they are 3/4 full. Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 20 minutes before removing from the pan.
![Best Vegan Carrot Cake Cupcakes](https://gina-michele.com/wp-content/uploads/2021/03/VeganCarrotCakeCupcakes2.jpg)
Once the cupcakes are thoroughly cooled, it’s time to frost them! In a medium bowl, add the softened vegan butter, cream cheese, and pure vanilla extract. Beat using a stand or hand mixer until creamy. Add the powdered sugar one cup at a time, mixing as you go. Once all the sugar is incorporated, apply the frosting using a piping bag, or simply spread it on. Top with a sprinkle of chopped walnuts.
![Best Vegan Carrot Cake Cupcakes](https://gina-michele.com/wp-content/uploads/2021/03/VeganCarrotCakeCupcakes3.jpg)
Looking for more Vegan Dessert Recipes?
Vegan and Gluten-Free Strawberry Shortcake Trifle
![Best Vegan Carrot Cake Cupcakes](https://gina-michele.com/wp-content/uploads/2021/03/VeganCarrotCakeCupcakes1.jpg)
For more Vegan recipes please visit my cooking blog, 10 Ingredient Vegan.