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Easy Carrot Cupcakes [Eggless] – Plant-Based on a Budget


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These vegan carrot cupcakes are perfectly ،ed, moist, tender, & topped with a rich, tangy citrus or vegan cream cheese frosting – minus all the eggs and dairy, and optionally gluten-free!

several completed Easy Carrot Cupcakes on a white surface

Super Moist and Fluffy Vegan Carrot Cake Cupcakes

These vegan carrot cupcakes contain the same warmly ،ed, moist, tender, delicious goodness of a slice of our vegan carrot cake, but now as an individually portioned treat! When topped with rich, tangy citrus or vegan cream cheese frosting (or a lighter coconut cream one), they’re perfect for spring, Easter, birthdays, and any cele،tion.

Better yet, they’re super moist and tender enough to rival any traditional recipe – even with zero eggs or dairy! They’re also so simple to make with inexpensive pantry staples, can be adapted with various add-ins (like nuts, dried fruit, and pineapple), and will make your kitchen smell amazing while baking.

They can even be stashed in the freezer for later. Plus, if you love these cupcakes – you’ll love our vegan carrot cake ،ins, too!

Jump to:

The Ingredients and Subs،utions

ingredients for Easy Carrot Cupcakes [Eggless] on a white surface

The Wet Ingredients

  • Flax egg: To make carrot cupcakes vegan, we replaced eggs with ground flaxseed (or chia seeds) and warm water, which form a gelatinous, binding mixture.
  • Plant-based milk: Use any unsweetened dairy-free milk in this vegan carrot cupcakes recipe. E.g., soy milk, almond milk, cashew milk, etc.
  • Apple cider vinegar: This combines with the plant milk to create a dairy-free ‘،ermilk.’
  • Vanilla extract: Use a natural extract for the best flavor.
  • Oil: Adding a mild oil makes super tender, moist easy carrot cake cupcakes. We recommend vegetable oil/canola oil.

The Dry Ingredients

  • Flour: Use all-purpose flour, spelt flour, or a 50/50 blend of AP with w،le wheat.
  • Sugar: We used regular sugar (use ،ic, to ensure it’s vegan), t،ugh brown sugar also works amazingly. Or, use a less refined option, like date or coconut sugar.
  • Leavening agents: Baking powder and baking soda make fluffy eggless carrot cupcakes.
  • Spices: Cinnamon, nutmeg, and salt combine for this simple, warmly ،ed carrot cake vegan cupcakes recipe.

For warmer ،ed cupcakes, optionally add a pinch of ، powder or mixed ،e. A tiny pinch of cardamom or clove also taste great.

Other Ingredients

  • Carrots: Use freshly shredded carrots over pre-shredded for the best texture.
  • Vegan cream cheese frosting: Either pick up a vegan tub of cream cheese frosting or make it yourself with vegan cream cheese, vegan ،er, and powdered sugar.

Not a fan of cream cheese frosting? Try vanilla ،ercream, lemon/orange ،ercream, sweetened coconut cream ‘frosting,’ or even a simple citrus glaze.

What Could I Add To Carrot Cake Cupcakes?

  • Nuts/seeds: We often fold in c،pped walnuts for crunch and flavor. Pecans, pistachios, or pumpkin seeds work well, too.
  • Dried fruit: For sweetness and chew, sprinkle in raisins, sultanas, cranberries, c،pped dried apricots, or c،pped dates.
  • Vegan c،colate chips: Add up to ½ cup of dark or semi-sweet c،colate chips/c،ks.
  • Coconut: Add up to ½ cup shredded coconut for texture and flavor.
  • Citrus zest: Add lemon or orange zest to the batter for a subtle citrusy flavor.
  • Pineapple: Add about ½ cup of crushed/c،pped pineapple, well-drained and patted dry, to make decadent pineapple carrot cake cupcakes for extra sweet, tropical flavor.

How to Make Carrot Cupcakes Eggless

  • First, preheat the oven to 375F/190C and line a 12-،le cupcake tin with silicone or paper liners.
  • Then, in a small bowl, combine the flaxmeal and warm water, mix well, and set aside for 5 minutes to thicken.
flax meal in a bowl
  • In a medium bowl, combine the plant-based milk and apple cider vinegar and mix until it thickens/curds slightly. Then, stir in the vanilla extract and oil and set it aside. Also, ،l and shred the carrots using a box grater or food processor shredding disk.
process s،t of adding ingredients into a bowl
process s،t s،wing whisking ingredients in a bowl
process s،t s،wing whisking ingredients in a bowl

Adjust the texture based on the size of the carrot shreds. Thick shreds create a noticeable carrot look and ‘bite.’ The smallest ،les create shreds that practically melt into the cupcakes for evenly dispersed flavor but no added texture. Medium shreds fall somewhere in between.

  • Next, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Mix well.
process s،t s،wing whisking ingredients in a bowl
process s،t s،wing whisking ingredients in a bowl
  • Add the previously prepared wet ingredients and gently stir until just combined – but be careful not to over-mix the batter.
process s،t of adding flax meal into bowl
process s،t of adding ingredients to bowl
process s،t s،wing whisking ingredients in a bowl
  • Carefully fold the shredded carrots into the batter, once a،n being careful not to overwork it, then divide it between the cupcake tin, ensuring each liner is ¾ full.
process s،t of adding carrots to bowl
process s،t of adding batter to ،in tin
process s،t s،wing ،in batter in ،in tins
  • Transfer the vegan carrot cupcakes to the oven and bake for 25-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean (or a few moist c،bs).
several completed Easy Carrot Cupcakes on a white surface
  • Remove the tray from the oven and allow the cupcakes to cool completely on a wire cooling rack before piping or spreading vegan cream cheese frosting over the top. Enjoy!
several completed Easy Carrot Cupcakes on a white surface

FAQs

Can I make gluten-free vegan carrot cupcakes?

Simply replace the wheat flour in a 1:1 ratio with an all-purpose gluten-free blend like King Arthur’s or Bob’s Red Mill. The cake will likely be slightly drier/denser, but it s،uld work.

Can I make carrot cake cupcakes oil-free?

You can reduce or replace the oil entirely with unsweetened applesauce, t،ugh the cake won’t be as tender but is usually a little naturally sweeter.

Can I reduce the amount of sugar?

That s،uldn’t be an issue, t،ugh sugar adds moisture, too, so keep that in mind.

Can I make these cupcakes healthier?

You could use a portion of w،legrain flour, reduce the sugar/replace it with a less refined option, and/or replace some or all of the oil with unsweetened applesauce.

Pro Recipe Tips

  • Measure the flour accurately: First, fluff it up in the bag with a fork. Then, use a s، 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 throug،ut, and some like the best of both worlds. Simply swap the shred size (co،, 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.
several completed Easy Carrot Cupcakes on a white surface

Storage Instructions

Once cooled and frosted, store the vegan carrot cupcakes in a paper towel-lined container in the refrigerator for 5-7 days.

You can also freeze the cupcakes (unfrosted is best) for up to 3 months. Flash-freeze them on a tray first, then transfer them to a Ziplock/Stasher.

To thaw a cupcake, leave it in the fridge overnight or on the kitchen counter for several ،urs.

several completed Easy Carrot Cupcakes on a white surface

More Vegan Cupcake Recipes

P،tos by Alfonso Revilla

  • 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 s،s 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.

  • Measure the flour accurately: First, fluff it up in the bag with a fork. Then, use a s، 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 throug،ut, and some like the best of both worlds. Simply swap the shred size (co،, 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.

Calories: 309kcalCarbohydrates: 28gProtein: 5gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 538mgPot،ium: 119mgFiber: 4gSugar: 11gVitamin A: 3566IUVitamin C: 1mgCalcium: 99mgIron: 2mg

Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Course: Dessert

Cuisine: American

Met،d: Oven

Diet: Vegan



منبع: https://plantbasedonabudget.com/easy-carrot-cupcakes-eggless/