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Easy Carrot Cupcakes [Eggless]
These vegan carrot cupcakes are perfectly spiced, moist, tender, & topped with a rich, tangy citrus or vegan cream cheese frosting – minus all the eggs and dairy, and optionally gluten-free!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 cupcakes
Calories: 309 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 tablespoons of flax meal
- 5 tablespoons of warm water
- ½ cup of plant-based milk
- ½ tablespoon of apple cider vinegar
- 1 teaspoon of vanilla
- 1 ½ cups of all purpose flour
- ½ cup of granulated sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 2 teaspoons of cinnamon
- ½ teaspoon of nutmeg
- 1 teaspoon of sea salt
- ⅓ cup of neutral oil
- ½ cup of water
- 2 cups of grated carrots
- ½ cup of chopped walnuts (optional)
- 1 pint of store-bought vegan cream cheese frosting (optional)
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.
Cup of Yum
Notes
- Measure the flour accurately: First, fluff it up in the bag with a fork. Then, use a spoon to transfer it to the measuring cup, leveling it off with the back of a knife.
- Adjust the carrot texture: Some people like visible carrot strands and a more noticeable bite,’ others want it melting into the batter with even flavor throughout, and some like the best of both worlds. Simply swap the shred size (coarse, medium, fine – or a mixture) based on your desired texture.
- Don’t over-mix the batter: It’s best to mix the ingredients until just combined and not more; otherwise, you risk overworking the gluten in the flour and ending up with dense, gummy, and even sunken cupcakes.
Nutrition Information
Calories
309kcal
(15%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
0.02g
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%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 309
% 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.