These Eggless Carrot Cake Cupcakes are moist, fluffy, and flavorful. Made with grated carrots and then frosted with a delicious cream cheese frosting, these Eggless Carrot Cake Cupcakes are perfect for parties, family, and friends. And picky eaters.
EGGLESS CARROT CAKE CUPCAKES RECIPE
These Eggless Carrot Cake Cupcakes are THE BEST! They are soft, fluffy, and moistā¦Made completely from scratch with real grated carrots.
As I have mentioned many times before, my kids are super picky when it comes to food so hiding veggies in treats have become a constant task for me.
Happily, my eggless pumpkin muffins, eggless chocolate zucchini cupcakes, and now these Eggless Carrot Cake Cupcakes are my kidās favorite treats. I always make double batches and freeze (without frosting) to have them handy anytime.
These Eggless Carrot Cake Cupcakes are easy and quick to make and will surely become a favorite in your eggless baking repertoire.
INGREDIENTS YOU’LL NEED
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Ground cinnamon
- Brown sugar
- Granulated sugar
- Vegetable oil – or any other light tasting oil
- Plain yogurt
- Unsweetened apple sauce
- Pure vanilla extract
- Fresh carrots
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Preheat oven to 350Āŗ F (175Āŗ C). Line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a separate medium bowl, whisk together sugars, oil, yogurt, apple sauce, and vanilla.
- Add the wet ingredients to the dry ingredients and mix just until combined. Stir in grated carrots; mix until well combined.
- Spoon the batter into liners, filling 2/3 of the way full.
- Bake for about 18 -20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Frost cooled cupcakes however youād like. I used an Ateco Pastry Tube – Plain – Size 808 tip for these pictured cupcakes. Top with chopped walnut.
FREQUENTLY ASKED QUESTIONS
CAN I USE STORE PRE-SHREDDED CARROTS FOR THIS RECIPE?
When it comes to baking, I don’t recommend using store pre-shredded carrots because these usually have lost a lot of moisture. So I highly recommend grating fresh carrots.
WHAT IS THE EASIEST WAY TO SHRED CARROTS?
The easiest way to shred carrots is using a small food processor. To do so just place the chopped carrots in the food processor and pulse until finely chopped.
HOW MANY CARROTS DO I NEED TO HAVE 1 CUP OF SHREDDED CARROT?
2-3 medium carrots to yield approximately 1 cup of moist carrot shreds.
CAN I MAKE THESE CUPCAKES AHEAD OF TIME?
Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.
CAN I USE THIS RECIPE TO MAKE MINI CARROT CAKE CUPCAKES?
Yes, if you want to make these cupcakes in a miniature muffin tin instead of a regular muffin tin, use mini paper liners and bake them around 10-12 minutes. Check the cupcakes for around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean, they are done.
STORING & FREEZING INSTRUCTIONS
HOW TO STORE EGGLESS CUPCAKES
Frosted cupcake leftovers can be stored in the refrigerator for up to 5 days.
HOW FREEZE EGGLESS CARROT CUPCAKES
Unfrosted cupcakes can be frozen for up to 2-3 months. Follow these steps:
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually-wrapped cupcakes in a plastic double zipper quart freezer bag.
- To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
MORE EGGLESS CUPCAKE RECIPES YOU’LL LOVE
- Eggless Vanilla Cupcakes
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- Easy Eggless Red Velvet Cupcakes
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Eggless Carrot Cake Cupcakes
Equipment
Ingredients
- 1 1/2 cup (210 g) all-purpose flour
- Ā½ teaspoon baking soda
- 1 1/2 teaspoon baking powder
- Ā½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2/3 cups (134 g) brown sugar
- 1/3 cup (67 g) granulated sugar
- Ā½ cup (120 ml) vegetable oil (or any other light tasting oil)
- Ā½ cup (120 g) plain regular yogurt
- Ā¼ cup (60 g) unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 cup (90 g) grated carrots
- 1/2 cup chopped walnuts (optional)
Frosting:
- 4 oz (112 g) full-fat cream cheese, softened
- 4 tablespoons (56 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 3 cups (360 g) confectionerās sugar powdered sugar
Instructions
- Preheat oven to 350Āŗ F (175Āŗ C). Line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a separate medium bowl, whisk together sugars, oil, yogurt, apple sauce, and vanilla.
- Add the wet ingredients to the dry ingredients and mix just until combined. Stir in grated carrots; mix until well combined.
- Spoon the batter into liners, filling 2/3 of the way full.
- Bake for about 18 -20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on rack, and cool to room temperature before frosting, about 1 hour
- Frost cooled cupcakes however youād like. I used an Ateco Pastry Tube – Plain – Size 808 tip for these pictured cupcakes. Top with chopped walnut.
Frosting:
- In a large bowl using an electric handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add salt and vanilla; mix to combine.
- Reduce mixer speed to low. Add confectionersā sugar. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectionersā sugar.
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Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Mommyāsns
You’ve asked, Iāve answered! Read on for a handful of answers to the most frequently asked questions aboutĀ Eggless Baking.
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Originally posted March 2019, post content edited to add more helpful information, no change to the recipe in September 2021.
I replaced the apple sauce with buttermilk and added chopped walnut….it was moist, fluffy and delicious. Thanks
Hello Ramiswary! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Can I substitute applesauce with plain milk??
Hello Dhara! I apologize, but I have tested this recipe with other ingredients. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute or swap out ingredients, results will vary and wonāt be the same as mine. For best results, I recommend following the recipe exactly. I hope this helps!
Hii Oriana,
I wanna ask why there is a vast difference in ingredients ( how they measure) between us customary and metrics.
Hi Oriana, Thanks for the recipe. Iām just wondering if i can make a whole cake with this recipe rather than cupcakes. If so, what pan size should i use and how many mins will it take to cook? Please could you let me know? Many thanks!
Hello Mira! For Eggless Carrot Cake I recommend using this recipe >> https://mommyshomecooking.com/eggless-carrot-cake/
Made these and OMG!!! Super delicious. Everyone loves them. Moist, flavoursome and looked fab, especially as I topped the frosting with a little carrot brittle. Endless compliments from friends and family. On my 4th batch!!!!
Hello Kae! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Absolutely delicious! I followed the recipe for ingredients but I also added some mixed dried fruit and it works really well. I’ll be baking those again for sure
Hello Barbara! So glad you enjoyed these cupcakes. Thanks so much for trying my recipe and for your feedback!
Hello! How do these do with gluten free flour? I have Bobās Red Mill.
Hello Katy! I haven’t tested this recipe personally with Bob’s Red Mill, but some readers have had good results using GF flours. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Sin duda una excelente receta, muchas gracias por compartir, a algunas personas simplemente no nos gusta el olor que tiene el huevo al hornearse, ni que decir al momento de lavar los utensilios. Han sido un Ć©xito con la familia y los amigos. Al saber que eres Venezolana quise escribir en nuestro idioma, saludos desde MĆ©xico
Hola Tadeo!! Estoy de acuerdo, el olor de los huevos no es nada agradable. Me alegra mucho que te haya gustado esta receta. Gracias por probarla y por volver para dejar tu opinion. Saludos =)
Hi love all these eggless recipes.
Is there anything I can use instead of apple sauce for the carrot cupcakes?
Hello Trisha! you can use more plain yogurt or buttermilk, but keep in mind that the texture could be slightly different. Thanks so much for trying my recipes and for taking the time to come back and let me know!
How much of buttermilk can be used instead of apple sauce
Hello Sal! I haven’t tried to substitute the applesauce with buttermilk but I would say to use the same amount. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Hi,
Is applesauce required for this!?can I skip them and is there any alternative for it!?
Hello Meghana! I am sorry but I haven’t tested without applesauce. My guess is that you can substitute the applesauce for oil, meaning, instead of adding 1/2 cup of oil, add 3/4 cup. If you do try using more oil, please let me know the outcome. Thanks for your interest in my recipe.?
Hi Oriana!
I made these muffins yesterday. They were so moist,soft,fluffy and oh so yum. I have a question-is it ok to replace the cooking oil with butter/ghee. My husband prefers the taste of butter to oil.
Hello Ramya! Yes, you can do that but keep in mind that the texture might be slightly different. Iām SO GLAD you and your family enjoyed the cupcakes. Thank you for taking the time to come back and let me know! =)
Hi,
Can you use melted butter instead of the vegetable oil?
Hello Merleen! Yes, you can use melted butter. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
I didn’t have any eggs and needed a last minute carrot cake recipe for Easter. These cupcakes were delicious! I used white whole wheat flour, and they turned out great. My toddler and preschooler have gobbled them up too.
Hello Jessica! So glad everyone enjoyed them. Thanks so much for trying my recipe and for taking the time to come back and let me know!
This recipe was amazing! So yummy! Thank you for sharing so many great eggless recipes it makes not eating eggs while breastfeeding my severely allergic daughter so much more enjoyable! š
Hello Candace! Thanks for trying this recipe…Iām so glad you enjoyed it!!!