Vegan Carrot Cake Cupcakes

🥕 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:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease two 6-inch cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a separate bowl, mix oil, sugar, applesauce, milk, and vanilla.
4. Stir wet into dry just until combined. Fold in grated carrots and any add-ins (nuts, raisins).
5. Divide into cupcake liners or cake pans.
   • Cupcakes: Fill each liner about ¾ full.
   • 6" cakes: Divide evenly into pans.
6. Bake:
   • Cupcakes: 20–24 min
   • Mini cakes: 30–35 min
     (A toothpick should come out clean.)
7. Let cool completely before frosting.

To make the frosting:

1. Beat vegan butter and cream cheese until smooth.
2. Add vanilla and salt. Slowly mix in powdered sugar.
3. 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!