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Eggless Carrot Cake Cupcakes | Mommy's Home Cooking

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. 
Course Dessert
Cuisine American
Keyword carrots, cupcakes, eggfree, Eggless
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 279kcal
Author Oriana Romero


  • 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.
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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