Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
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.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
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 for up to 2-3 months.
Carrot Cake: for cake use my Eggless Carrot Cake recipe...it is delicious!
Mini Cupcakes: use mini paper liners and bake them around 10-12 minutes. Check the cupcakes around minute 10. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean, they are done.
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.