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Rachel White

Vegan Carrot Cake Cupcakes

Vegan Carrot Cake Cupcakes deliver moist spiced cake, sweet carrots, and creamy dairy-free frosting in perfect handheld portions. They are festive, easy to share, and always crowd pleasing.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 2 cups all-purpose flour
  • 3 4 cup brown sugar
  • 1 2 cup granulated sugar
  • 2 cups carrots finely grated
  • 1 2 cup vegetable oil
  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 1 tsp baking soda
Frosting
  • 8 oz vegan cream cheese softened
  • 1 4 cup vegan butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Oven
  • Cupcake Liners
  • Whisk
  • Piping Bag
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 350F and line muffin tin. Whisk dry ingredients until evenly combined.
  2. Stir milk, vinegar, oil, sugars, and carrots together. Fold into dry mix until just combined.
  3. Fill liners two-thirds full using a scoop. Bake until domed and a tester comes out clean.
  4. Cool cupcakes completely. Beat frosting ingredients until smooth, fluffy, and pipeable.
  5. Pipe or spread frosting onto cupcakes. Chill briefly for tidy swirls before serving.

Notes

For softer texture, avoid overmixing and overbaking. For slightly crisp tops, bake 2 minutes longer. Freeze unfrosted cupcakes tightly wrapped up to 2 months. Chill cupcakes before piping for easier assembly. Add walnuts, raisins, orange zest, or ginger for flavor changes. Store covered in the refrigerator up to 5 days.