🥕 Vegan Carrot Cake Cupcakes (Perfect for Easter or Any Spring Gathering!)
If you’re looking for a festive, flavorful, and foolproof dessert this Easter, look no further than these vegan carrot cake cupcakes. They’re tender, warmly spiced, and topped with a luscious vegan cream cheese frosting. Whether you’re hosting brunch, attending a potluck, or simply craving a sweet treat, these cupcakes are guaranteed to impress—no eggs or dairy required.
🌱 Why You’ll Love These Vegan Carrot Cake Cupcakes
- 100% Plant-Based: No dairy, no eggs—just wholesome, easy-to-find ingredients.
- Perfect for Spring: Carrots, cinnamon, and ginger give it that cozy springtime flavor.
- Crowd-Friendly: This recipe makes 12 cupcakes, ideal for sharing.
- Totally Customizable: Add walnuts, raisins, or even pineapple if you like a tropical twist!
🧁 The Secret to Moist, Fluffy Vegan Cupcakes
The key to achieving a fluffy texture in these vegan carrot cake cupcakes is the combination of unsweetened applesauce, neutral oil, and freshly grated carrots. The applesauce acts as a natural egg replacer while also keeping the batter moist. Spices like cinnamon, ginger, and a pinch of nutmeg bring warmth and depth of flavor that’s perfect for spring.
✨ Ingredients
For the cake:
- 2 cups grated carrots (about 3 medium carrots)
- 1¾ cups all-purpose flour (or use half whole wheat pastry flour)
- ¾ cup brown sugar or coconut sugar
- ½ cup unsweetened applesauce
- ½ cup neutral oil (like avocado or light olive oil)
- ¼ cup plant-based milk (almond, soy, oat, etc.)
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- Optional: ½ cup chopped walnuts or pecans
- Optional: ¼ cup raisins or shredded coconut
For the vegan cream cheese frosting:
- 1/2 cup vegan butter (room temp)
- 1/2 cup vegan cream cheese (like Kite Hill or Tofutti)
- 2 cups powdered sugar (sifted)
- 1 tsp vanilla extract
- Pinch of salt
🧁 Directions
To make the cake:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease two 6-inch cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, mix oil, sugar, applesauce, milk, and vanilla.
- Stir wet into dry just until combined. Fold in grated carrots and any add-ins (nuts, raisins).
- Divide into cupcake liners or cake pans.
- Cupcakes: Fill each liner about ¾ full.
- 6″ cakes: Divide evenly into pans.
- Bake:
- Cupcakes: 20–24 min
- Mini cakes: 30–35 min
(A toothpick should come out clean.)
- Let cool completely before frosting.
To make the frosting:
- Beat vegan butter and cream cheese until smooth.
- Add vanilla and salt. Slowly mix in powdered sugar.
- Chill for 15-20 minutes before spreading for a firmer texture.
🍽️ Tips for Making the Best Vegan Carrot Cake Cupcakes
- Grate fresh carrots by hand or in a food processor. Pre-shredded carrots can be too dry and chunky.
- Let the cupcakes cool completely before frosting, or the cream cheese frosting may melt.
- Add a festive garnish! We love topping them with chopped walnuts, shredded coconut, or a mini edible flower.
📸 Make It Pinterest-Worthy
For that Easter wow-factor, style these vegan carrot cake cupcakes on a pastel cake stand with a few spring flowers or herbs (like mint or chamomile). Snap photos with soft natural light and use props like linen napkins or floral plates for that homemade, wholesome aesthetic.
🧾 Nutrition Info (Per Cupcake)
Each cupcake (with frosting) contains approximately:
- Calories: 389
- Carbs: 50g
- Fat: 20g
- Protein: 2.6g
Makes: 12 cupcakes
Looking for more vegan Easter inspiration? Try our Vegan Lentil Loaf or Chocolate Avocado Mousse next!
Vegan Carrot Cake Cupcakes
Moist vegan carrot cake cupcakes with cream cheese frosting—perfect for Easter or spring brunch. No dairy, no eggs, just flavor!
Ingredients
For the cake:
For the vegan cream cheese frosting:
To Make
To make the cake:
-
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease two 6-inch cake pans.
-
In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
-
In a separate bowl, mix oil, sugar, applesauce, milk, and vanilla.
-
Stir wet into dry just until combined. Fold in grated carrots and any add-ins (nuts, raisins).
-
Divide into cupcake liners or cake pans.
-
Cupcakes: Fill each liner about ¾ full.
-
6" cakes: Divide evenly into pans.
-
Bake:
- Cupcakes: 20–24 min
- Mini cakes: 30–35 min
(A toothpick should come out clean.)
Let cool completely before frosting.
To make the frosting:
-
Beat vegan butter and cream cheese until smooth.
-
Add vanilla and salt. Slowly mix in powdered sugar.
-
Chill for 15-20 minutes before spreading for a firmer texture.
Nutrition Facts
Servings 12
Serving Size 1 cupcake
- Amount Per Serving
- Calories 389kcal
- % Daily Value *
- Total Fat 20g31%
- Sodium 129mg6%
- Total Carbohydrate 50g17%
- Dietary Fiber 1.4g6%
- Sugars 33.7g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
