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 moist…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 kid’s favorite treats. I always to 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.
EASY WAY TO SHRED CARROTS
I don’t recommend using store pre-shredded carrots because these usually have lost a lot of moisture. Rather, grate 2-3 medium carrots to yield approximately 1 cup of moist carrot shreds. TIP: Shred carrots using a small food processor… so much easier and faster.
HOW TO MAKE AHEAD EGGLESS CARROT CAKE CUPCAKES
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 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.
HOW TO STORE EGGLESS CARROT CAKE CUPCAKES
Frosted cupcake leftovers can be stored in the refrigerator for up to 5 days.
CAN I FREEZE EGGLESS CARROT CAKE CUPCAKES?
Unfrosted cupcakes can be frozen 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.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
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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.
- 1 1/3 cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 2/3 cups brown sugar
- 1/3 cup granulated sugar
- ½ cup vegetable oil (or any other light tasting oil)
- ½ cup plain yogurt
- ¼ cup unsweetened apple sauce
- 1 teaspoon pure vanilla extract
- 1 ½ cup grated carrots
- 1/2 cup chopped walnuts (optional)
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 2 – 3 cups confectioner’s sugar powdered sugar
- Preheat the oven to 350º F. Line a muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, brown sugar, and granulated sugar. Set aside.
- In a separate medium bowl, whisk together 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 you’d like. I used an Ateco Pastry Tube - Plain - Size 808 tip for these pictured cupcakes. Top with chopped walnut.
- 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 confectioners’ 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 confectioners’ sugar.
Carrots: I don't recommend using store pre-shredded carrots because these usually have lost a lot of moisture. Rather, grate 2-3 medium carrots. TIP: Shred carrots using a small food processor… so much easier and faster.
Make Ahead: 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.
Store frosted cupcake leftovers in the refrigerator for up to 5 days. Freeze: unfrosted cupcakes can be frozen up to 2-3 months.
Cake Recipe: my Eggless Carrot Cake recipe is delicious!
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 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.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes...
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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- Electric Mixer
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- 12-Cup Regular Muffin Pan
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- Measuring Cups and Spoons Set
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- 5/8″ plain wide piping tip
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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. I’m 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! 🙂
Hello Candace! Thanks for trying this recipe…I’m so glad you enjoyed it!!!