Eggless Carrot Cake Cupcakes
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.
Servings 12 cupcakes
- 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?
★ 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.
Calories: 279kcal | Carbohydrates: 31g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 21mg | Sodium: 194mg | Potassium: 135mg | Sugar: 19g | Vitamin A: 2460IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 0.9mg