Easy Carrot Cupcakes [Eggless]
User Reviews
5
Easy Carrot Cupcakes [Eggless]
Description
This recipe uses flax meal mixed with warm water as an egg substitute, combined with plant-based milk and apple cider vinegar to create a batter that rises well with baking powder and baking soda. Spices cinnamon, nutmeg, and salt add warmth to the batter. Grated carrot is folded in gently to maintain texture without overmixing.
The batter is poured into lined cupcake tins and baked until a toothpick comes out clean, yielding moist cupcakes with noticeable carrot shreds but a soft crumb. Cooling completely allows the option to top with vegan cream cheese frosting for added creaminess.
Tips include properly measuring flour by fluffing and spooning to prevent dense texture, adjusting the carrot's shred size for desired texture, and mixing just until combined to avoid gummy or sunken cupcakes.
Ingredients
- 2 tablespoons flax meal
- 5 tablespoons water warm
- ½ cup plant-based milk
- ½ tablespoon apple cider vinegar
- 1 teaspoon of vanilla
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon of sea salt
- ⅓ cup neutral oil
- ½ cup of water
- 2 cups carrot grated
- ½ cup walnuts optional, chopped
- 1 pint cream cheese frosting optional, store-bought, vegan
Instructions
- Preheat the oven to 350 degrees F and prep a 12 cupcake tin with parchment paper or silicone cups.
- In a small bowl, mix the flaxmeal and water. Mix well and set aside for 5 minutes.
- In a medium bowl, mix the plant-based milk and the apple cider. Mix until it starts to thicken. Then add the vanilla, and oil. Mix well and set aside.
- In a large bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well and add the wet ingredients to the bowl with the dry ingredients. Gently mix until just combined (do not overmix).
- Fold in the carrot and mix until all the carrot shreds are well integrated, but do not overmix.
- Pour the batter into each baking cup until it’s three-quarters full.
- Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.
- When ready, allow it to sit on a cooling rack until completely cool before topping with vegan cream cheese.
Notes
- Measure flour by fluffing, spooning into the cup, and leveling to avoid dense cupcakes.
- Adjust carrot shred size (coarse, medium, fine) to control texture from visible strands to smooth consistency.
- Mix batter only until combined to prevent overdeveloping gluten, which causes dense or sunken cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Sodium | 538mg | 22% |
| Potassium | 119mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 3566IU | 71% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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