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.
I LOVED this recipe SOOOOO much!! My whole family is vegetarian / vegan, and we NEVER find any good recipes without eggs. This recipe was a favorite when we made it! Thanks!!
Hello Soni! I’m so glad you both loved the carrot cupcakes! Thank you for sharing your wonderful feedback.
Hi. How do you make applesauce. Is it just stewed apples and can you use any variety of apples
Hello Kelly! I use store-bought unsweetened applesauce. I do not have a recipe for applesauce but I am sure you’ll find some great recipes if you search online. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I found a really simple recipe just using 4 apples peeled and chopped, then put in the microwave for 4 minutes, then you just add the spices in and blend the apples to your desired consistency.
Great!
I made these with my daughters for the Easter weekend, and they were absolutely delicious! We also made them dairy free using coconut-based vanilla yoghurt in both the cupcake and cream cheese frosting, which worked very well. A big hit with the kids, even those who don’t like to eat their veges! We will definitely make these again.
Hello Claire! So glad you and your family enjoyed this recipe. 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 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.
Tried many cupcake recipes for my egg allergy daughter and they haven’t had the right texture.
But this one is a home run!!! You’d never guess this recipe didn’t have eggs. Definitely keeping it in rotation. I didn’t have yogurt so I used full fat sour cream. Incredible.
Hello Christine! So glad you enjoyed this recipe. 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!
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 won’t 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.
Hello Dhara! Yes, they are different in weight and volume. I always recommend using a kitchen scale to measure ingredients. It’s the best way, in my opinion. xo
Hi Oriana, Thanks for the recipe. I’m 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 Bob’s 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 éxito con la familia y los amigos. Al saber que eres Venezolana quise escribir en nuestro idioma, saludos desde México
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. 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!!!