Perfectly Moist & Spiced: Easy Vegan Carrot Cupcakes with Tangy Cream Cheese Frosting
These vegan carrot cupcakes are truly a revelation – perfectly spiced, wonderfully moist, and topped with a luxurious, tangy vegan cream cheese frosting. They capture everything you adore about the traditional recipe, but without any eggs or dairy! Get ready to impress everyone with these plant-based delights.
While I absolutely adore my vegan carrot cake recipe, there are times when a whole cake feels a bit much. Sometimes, you just crave that perfect, individually-portioned treat that’s easy to serve and delightful to devour. That’s where these incredible vegan carrot cupcakes come in!
If you’re dreaming of your favorite carrot cake in a convenient cupcake form, then you are in luck. I’ve meticulously converted my beloved classic carrot cake recipe into these irresistible cupcakes. They’re not just a fantastic addition to any party, gathering, or special celebration; they’re also perfect for making a batch for yourself. You can easily stash some in the freezer for whenever a sudden craving strikes. Trust me, they freeze beautifully and taste just as fresh once thawed!
Each cupcake begins with a rich, dense, and perfectly spiced carrot cake base. Traditional carrot cake often relies on oil for its characteristic density and moist crumb, making it an ideal candidate for a vegan transformation. By simply swapping out eggs for unsweetened applesauce, we achieve a texture that rivals, and perhaps even surpasses, its non-vegan counterpart. This is a far simpler substitution than in lighter cakes like a vanilla cake or chocolate cake, which depend heavily on egg protein for structure. Once baked, these delectable cupcakes are crowned with a generous swirl of homemade vegan cream cheese frosting. You might even recognize this frosting from my popular red velvet cupcakes recipe – it’s truly that good! For a rustic touch, feel free to spread the frosting on with an offset spatula. But if you’re aiming for that bakery-style appeal, piping it on creates a stunning presentation. Either way, ensure you apply a generous amount, because this tangy, creamy frosting is absolutely divine and the perfect complement to the spiced carrot cake.
For an added layer of texture and flavor, garnish each cupcake with a sprinkle of toasted walnuts. Or, if you’re feeling creative, use a small piping bag to create a delicate carrot design on top of the frosting for an extra charming touch!
Understanding Your Ingredients for Perfect Vegan Carrot Cupcakes
Before diving into the full recipe, let’s take a closer look at the key ingredients and why they are essential for achieving the best vegan carrot cupcakes. The complete recipe with precise measurements and detailed instructions can be found in the recipe card below.
For the Cupcakes:
- All-purpose flour – Sifting your flour after measuring it is crucial. This step ensures there are no lumps in your batter and helps create a lighter, more consistent crumb in your cupcakes.
- Baking soda – This leavening agent reacts with acidic ingredients (like applesauce and brown sugar) to create carbon dioxide, helping the cupcakes rise and become tender.
- Baking powder – Another leavening agent, baking powder provides an additional lift, ensuring your cupcakes are perfectly fluffy without being overly dense.
- Sea salt – A pinch of salt enhances all the flavors in the cake, balancing the sweetness and making the spices truly pop.
- Cinnamon, Ginger, Nutmeg, Cloves – This quartet of warm spices is the heart and soul of classic carrot cake. They create that signature cozy, aromatic flavor profile that we all love. Don’t skimp on these for the best taste!
- Solid refined coconut oil – This is key for the dense, moist texture similar to traditional oil-based carrot cakes. Ensure you measure the oil while it’s in its solid state. If your kitchen is warm and it has melted in the jar, simply pop it into the fridge for a short period until it solidifies again. Refined coconut oil has a neutral flavor, so it won’t impart any coconut taste to your cupcakes.
- Brown sugar – Beyond sweetness, brown sugar adds moisture and a wonderful depth of flavor with its subtle molasses notes, contributing to the rich hue and moistness of the cake.
- Unsweetened applesauce – Our star egg replacer! Applesauce provides moisture and acts as a binder, effectively replacing eggs without altering the flavor profile significantly. Using unsweetened ensures you control the overall sweetness.
- Vanilla extract – A must-have in almost any baked good, vanilla enhances the other flavors and adds a comforting aroma.
- Finely grated carrots – The star ingredient! Finely grated carrots disperse evenly throughout the batter, providing natural sweetness, moisture, and that beautiful orange speckle without creating large, chewy pieces. You’ll typically need about 3 medium to large carrots for the specified amount.
- Chopped walnuts – These add a delightful crunch and a nutty depth of flavor that complements the spices and carrots beautifully. Toasting the nuts beforehand significantly intensifies their flavor. Simply place them in a dry skillet over medium heat, stirring occasionally, until they become fragrant and slightly darker in color.
For the Vegan Cream Cheese Frosting:
- Vegan cream cheese – For the best results, use a high-quality vegan cream cheese that is firm when chilled. It’s crucial for it to be cold from the refrigerator to help achieve the correct frosting consistency.
- Vegan butter – In contrast to the cream cheese, your vegan butter should be at room temperature. This allows it to cream smoothly with the cream cheese, preventing lumps and ensuring a silky frosting.
- Vanilla extract – Essential for adding a classic sweet and aromatic note to the frosting.
- Salt – Just a pinch of salt helps to cut through the sweetness and balances the rich, tangy flavor of the cream cheese.
- Powdered sugar – Also known as confectioners’ sugar, this provides the bulk and sweetness of the frosting. Sifting it before adding is absolutely key to prevent any gritty lumps and ensure a perfectly smooth, pipeable frosting.
- Chopped walnuts – These are optional for garnishing the frosted cupcakes, providing an extra nutty crunch.
Do Raisins Belong in Carrot Cake?
The question of whether raisins belong in carrot cake is a classic culinary debate, firmly placing them in the “love-’em-or-hate-’em” category! Traditional carrot cake recipes often feature a variety of add-ins, and raisins are certainly among the most common. If you appreciate their chewy texture and concentrated sweetness in your cake, feel free to incorporate them into the batter. For those who aren’t fans, simply omit them or consider other additions like shredded coconut or crushed pineapple for different flavor dimensions.
What Can I Substitute for Eggs in Carrot Cake?
In this particular vegan carrot cupcake recipe, unsweetened applesauce is the chosen egg substitute. This works exceptionally well because carrot cake, by nature, is a denser cake that doesn’t rely on the significant rise provided by egg proteins, unlike lighter sponge cakes. Applesauce contributes moisture and acts as a binder, holding the ingredients together beautifully without adding an overpowering flavor. This makes it a fantastic and readily available option, saving you the trouble of finding specialized egg substitutes at the grocery store or making alternatives like flax eggs.
How to Make Irresistible Vegan Carrot Cupcakes
This recipe can be completed in a single baking session, or you can split the tasks: bake the cupcakes one day and frost them the next, allowing for flexibility in your schedule. Whichever approach you choose, the results will be wonderfully delicious!
Step 1: Prepare Your Workspace. Begin by preheating your oven to 350℉/180ºC. Next, line a 24-cup muffin/cupcake pan with paper or foil cupcake liners, ensuring they are ready to receive the batter. This preparation step helps prevent sticking and makes for easy cleanup.
Step 2: Combine the Dry Ingredients. In a large mixing bowl, thoroughly whisk together the sifted all-purpose flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves. Whisking ensures these ingredients are evenly distributed, which is vital for a consistent rise and flavor throughout your cupcakes.
Step 3: Prepare and Mix the Wet Ingredients. Place the solid refined coconut oil in a microwave-safe bowl. Melt the oil in the microwave using short 15-second bursts, stirring in between, until fully liquefied. Pour the melted oil into a separate large mixing bowl. Add the brown sugar, unsweetened applesauce, and vanilla extract. Stir these ingredients together thoroughly for about 2-3 minutes until the mixture is smooth, well combined, and the sugar has largely dissolved. This ensures proper emulsification and moisture in the batter.
Step 4: Combine and Finish the Cupcake Batter. Gradually pour the whisked dry ingredient mixture into the bowl containing the wet ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this can lead to tough cupcakes. Once the flour mixture is almost fully incorporated, gently fold in the finely shredded carrots and the toasted chopped walnuts. Mix just until everything is evenly distributed.
Step 5: Fill the Cupcake Pan. Work quickly to divide the batter evenly among the 24 prepared cupcake liners. Fill each liner approximately two-thirds of the way full. An ice cream scoop or cookie dough scoop can be very helpful here to ensure consistent portioning, leading to even baking. Once filled, gently tap the cupcake pan on the counter three times (lift and tap down slightly) to release any trapped air bubbles, which can prevent uneven baking.
Step 6: Bake. Carefully place the filled cupcake pan on the center of the middle rack in your preheated oven. Bake for 20-22 minutes. The cupcakes are done when a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached. Avoid overbaking to keep them perfectly moist.
Step 7: Cool. Once baked, remove the cupcakes from the oven. Allow them to cool in their pans for about 5 minutes. This brief cooling period helps them set before you transfer them. After 5 minutes, carefully transfer the cupcakes from the pan to a wire rack to cool completely. They must be entirely cool before frosting to prevent the frosting from melting.
Step 8: Make the Vegan Cream Cheese Frosting. In a large mixing bowl (preferably with an electric mixer), beat the room-temperature vegan butter and cold vegan cream cheese together for about 2 minutes until the mixture is light, fluffy, and fully incorporated. Scrape down the sides of the bowl as needed. Next, beat in the vanilla extract and a pinch of salt. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until smooth. Once the first cup is incorporated, add the next, and so on. Continue adding powdered sugar until the frosting reaches your desired sweetness and pipeable consistency. For a stiffer frosting suitable for piping, you’ll likely use closer to 3-4 cups of powdered sugar.
Step 9: Chill the Frosting. For the best results, especially if you plan to pipe the frosting, place the bowl of prepared frosting in the refrigerator for at least 15-20 minutes. This chilling period allows the frosting to firm up slightly, making it much easier to handle and pipe with precision.
Step 10: Frost and Garnish. Once the cupcakes are completely cool and the frosting has chilled, it’s time to decorate! Use a piping bag fitted with your favorite nozzle for an elegant swirl, or simply use an offset spatula to spread a generous layer of frosting onto each cupcake. If desired, sprinkle the tops with additional chopped toasted walnuts for garnish. Now, your beautiful vegan carrot cupcakes are ready to be enjoyed!
Expert Tips for Success
To ensure your vegan carrot cupcakes turn out perfectly every time, keep these helpful hints in mind:
- Achieve Perfect Portioning. For consistently sized and evenly baked cupcakes, use an ice cream scoop or a cookie dough scoop to portion out your batter into each liner. This simple trick ensures all your cupcakes are roughly the same size and will finish baking around the same time.
- Eliminate Air Bubbles. Before placing the muffin tin in the oven, gently tap the pan on your counter three times. Lift it slightly and tap it down to help release any trapped air bubbles from the batter. This results in a smoother, more uniform crumb structure.
- Ensure Pipeable Frosting Consistency. If your goal is to pipe intricate swirls or decorative patterns with your frosting, it needs to be sufficiently thick and stable. I highly recommend using the full 3-4 cups of powdered sugar indicated in the recipe and chilling the frosting thoroughly. This will give it the stiffness and stability necessary for beautiful piping work. Don’t be afraid to adjust the sugar to your desired consistency.
- Don’t Overmix. When combining the wet and dry ingredients, mix only until just combined. Overmixing can develop the gluten in the flour, leading to a tougher, chewier cupcake texture. A light hand will result in a tender, moist crumb.
- Optimal Ingredient Temperature (for frosting). Remember the golden rule for frosting: cold vegan cream cheese and room-temperature vegan butter. This contrast in temperatures allows them to cream together beautifully, creating a smooth and lump-free frosting.
- Grate Carrots Finely. The texture of your grated carrots matters. Fine grating ensures the carrots blend seamlessly into the batter, distributing moisture and flavor without creating chunky bits.
- Avoid Overbaking. Keep a close eye on your cupcakes during the last few minutes of baking. Overbaking can quickly dry them out. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.
How to Store Your Vegan Carrot Cupcakes
To keep your vegan carrot cupcakes fresh and delicious, store them in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting necessitates refrigeration to maintain its freshness and texture. For the best flavor and texture, allow the cupcakes to come to room temperature for about 30 minutes before serving.
Can This Recipe Be Frozen?
Absolutely! Vegan carrot cupcakes freeze beautifully, making them excellent for meal prep or saving for future treats. To freeze them, first place the frosted cupcakes (uncovered) on a baking sheet and pop them into the freezer. Once the frosting is completely solid (this prevents smudging), transfer the frozen cupcakes to an airtight storage container or a freezer-safe bag. They can be stored for up to 1 month. When you’re ready to enjoy them, thaw the cupcakes in the refrigerator overnight or for several hours before letting them come to room temperature prior to serving.
Enjoy these delightful vegan carrot cupcakes, friends! They are truly a treat for any occasion. If you make this vegan carrot cupcake recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating. Your feedback is greatly appreciated! Thanks so much!
Vegan Carrot Cupcakes
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Ingredients
For the cake:
- 2 1/4 cups all-purpose flour, sifted, 270g
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- ½ tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup solid refined coconut oil, 200g
- 1 ½ cups brown sugar, 300g
- 1 cup unsweetened applesauce, 250g
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots, about 3 large carrots (288g)
- 1 cup chopped walnuts, toasted (112g)
For the vegan cream cheese frosting:
- 8 ounces vegan cream cheese, cold from the fridge
- ½ cup vegan butter, room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- ¼ cup cornstarch, sifted (32g)
- 2-3 cups powdered sugar, sifted (480g)
- 1 cup chopped walnuts, for garnish (optional)
Instructions
- Preheat the oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and spices.
- Place the coconut oil in a microwave-safe bowl. Melt the oil in the microwave by heating in 15-second bursts, then stir in the sugar, applesauce and the vanilla extract until thoroughly combined, at least 2-3 minutes.
- Pour the flour mixture into the wet mixture, then fold in the shredded carrots, and nuts.
- Working quickly, divide the batter evenly between 24 cupcake liners (about ⅔ ‘s full). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let them cool in the pans for about 5 minutes, then remove onto a wire rack to cool completely.
- After cooled, frost with vegan cream cheese frosting and some walnuts. Enjoy!
To make the frosting and assemble:
- Beat the butter and cream cheese for about 2 minutes, or until fully incorporated. Beat in the vanilla extract and salt, followed by the sifted cornstarch and powdered sugar. Once the first cup is incorporated, add the next, then the next. If the frosting has reached your desired sweetness and consistency, stop there. If not, add the third cup of sugar. I usually add all 3 cups to reach a stiffness that I can pipe.
- Refrigerate the bowl of frosting for at least 15 minutes before using.
- Frost cupcakes and garnish with walnuts, and enjoyed! You can store them on the counter if you live in a cool climate/air conditioned home or in the fridge.
Notes
Freezing instructions: Freeze carrot cupcakes by putting them on a baking sheet uncovered and placing this in the freezer. As soon as the frosting is frozen solid, transfer the cupcakes to an airtight storage container or freezer bag. Thaw the cupcakes in the refrigerator before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.