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.
Oriana’s Thoughts On The Recipe
These Eggless Carrot Cake Cupcakes are THE BEST! Soft, fluffy, and irresistibly moist, they’re made completely from scratch with real grated carrots—no shortcuts here! If you’ve been around for a while, you know that getting my kids to eat veggies is an ongoing mission, so sneaking them into sweet treats is my little mom hack. I always make a double batch and freeze some (without frosting) so we have a delicious, veggie-packed treat ready to go anytime. Trust me, once you try these, they’ll earn a top spot in your eggless baking routine!
What I Love About This Recipe
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking soda and Baking powder: Make sure they’re not expired
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Ground cinnamon
- Sugars: You’ll need brown sugar and granulated sugar.
- Oil: Vegetable or canola oil or any light-tasting oil of your preference.
- Plain yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
- Unsweetened applesauce
- Pure vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract.
- Fresh carrots: I highly recommend grating fresh carrots.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular yogurt, use your favorite plain, unsweetened dairy-free yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Mix Dry Ingredients
Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Set aside.
- Combine Wet Ingredients
In a separate medium bowl, whisk together the sugars, oil, yogurt, applesauce, and vanilla.
- Mix Dry and Wet Ingredients
Add the wet ingredients to the dry ingredients and mix just until combined. Stir in grated carrots; mix until well combined.
- Bake
Spoon the batter into the liners, filling them 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 the cooled cupcakes however you’d like.
Eggless Cupcakes Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Storage & Freezing Instructions
Store
Frosted cupcake leftovers can be stored in the refrigerator for up to 5 days.
Freeze
Unfrosted cupcakes can be frozen for up to 2-3 months. Follow these steps:
- Let the cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double-zipper quart freezer bag.
- To defrost, unwrap the cupcakes and bring them to room temperature. Frost to your liking.
Frequently Asked Questions
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Recipe Card
Eggless Carrot Cake Cupcakes
Equipment
Ingredients
- 1 1/2 cup (210 g) all-purpose flour
- ½ teaspoon (3 g) baking soda
- 1 1/2 teaspoon (6 g) baking powder
- ½ teaspoon (2 g) kosher salt
- 1 teaspoon ground cinnamon
- 2/3 cups (134 g) brown sugar
- 1/3 cup (67 g) granulated sugar
- ½ cup (120 ml) vegetable oil (or any other neutral-tasting oil)
- ½ cup (120 g) plain regular yogurt
- ¼ 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) confectioner’s sugar powdered sugar
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 350º F (175º 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 you’d 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 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.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular yogurt, use your favorite plain, unsweetened dairy-free yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Bake the cupcakes as soon as the batter is ready.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted March 2019, post content edited to add more helpful information, no change to the recipe in September 2021.
Hii i absolutely love this recipe, it was so moist and soft and tasty just full on plain yumminess, this was my first time trying an eggless recipe and it was perfection everyone loved it and couldnt believe it was eggless, and even though i left it out overnight after baking and icing them they were as moist as when i had just baked them they didnt dry out or anything which was amazing because most recipes i used before dry out from just leaving it outside or putting in the fridge and this was not the case with this recipe at all. I subbed a banana for the applesauce, i added a pinch of nutmeg, pumpkin spice powder and ginger and i used greek yogurt also, and to decorate i used a browned butter cream cheese frosting, thank you for this recipe i cannot wait to try all eggless recipes from you, absolute perfection.
Hi Liyah! 😊 Wow, your message absolutely made my day! 💕 I’m beyond thrilled that this was your first time trying an eggless recipe and that it turned out perfection! 🎉 Your substitutions and additions sound incredible. Such a flavorful twist! And that browned butter cream cheese frosting? 🤩 That must have taken it to the next level! Thank you so much for your kind words and for trusting my recipe. I can’t wait for you to try more eggless bakes! Happy baking! 💕
I had to make a couple small subs because of what I had available For example, I used slightly diluted mashed bananas, instead of applesauce. The end result was fantastic! Really great recipe and the cupcakes were most and had a great flavor!
Would Greek yogurt be ok?
Hello Smita! I prefer regular plain yogurt because some brands of Greek yogurt are too thick.
I love this recipe. I’ve tried it twice and both times my cakes came out very moist and delicious. I’ve been trying to go eggless and finding this recipe and trying it was perfect. Thank you for shearing. I hope to trying more of your eggless recipes as I transition to more natural and animal free recipes.
Hello Nicha-Marie! Absolutely thrilled to hear that you loved the recipe! 🌟 Going eggless is a fantastic journey, and I’m so glad you found this recipe helpful in your transition to more natural and animal-free recipes. If you have any questions or if there’s a specific eggless recipe you’re looking for, feel free to let me know. Happy baking!
i absolutely adore this recipe but everytime i make them the cupcakes turn out with the middle sunken is there anyway to fix this?
Hello Ellie! Cupcakes sinking in the middle can be frustrating, but it’s a common issue in baking, and there are several reasons why it can happen. One of the most common reasons for cupcakes sinking is underbaking. If you remove them from the oven before they are fully set, the centers may collapse as they cool. Make sure to bake cupcakes for the recommended time in your recipe, and use a toothpick or cake tester to check for doneness. Insert it into the center of a cupcake—if it comes out clean or with a few moist crumbs (not batter), they’re done. Also, check the expiration dates on your baking powder and baking soda. Expired leavening agents may not work properly and can result in sunken cupcakes. And finally, don’t overfill cupcake liners with batter. I suggest filling them about two-thirds full to allow room for rising. Hope this helps! xo
These were amazing. I needed a cupcake recipe without eggs and these were perfect. Made exactly as the recipe described
Hello Jenna! It sounds like you nailed it! I am glad you like this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
The cakes themselves are absolutely delicious, the lightest I’ve ever had. The first time I made them exactly as the recipe, but being Brits we found them terribly sweet. The second time I stuck to the cake recipe but used a cream cheese frosting that had only 25g of confectioners sugar rather than the 360g stated. Perfect!
Hello Polly! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!