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Vegan Carrot Cake Cupcakes

  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 14 Cupcakes 1x




Cream Cheese Frosting


  1. Preheat oven to 350° F.
  2. Line a standard muffin tin with paper liners and set aside. This recipe makes 14 cupcakes.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, clove, and nutmeg.
  4. Set aside. In a bowl whisk together the organic sugar, brown sugar, coconut oil, vanilla, and applesauce until combined. 
  5. Add the wet ingredients to the dry. Mix just until combined, about 15 seconds.
  6. Gently fold in the shredded carrots. Fill prepared cupcake liners two-thirds full with batter. 
  7. Bake cupcakes at 350° F for 20-22 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Frosting: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together cream cheese and butter for 90 seconds, or until smooth.
  9. Add the vanilla and mix until combined, about 15 seconds. With the mixer on low, slowly add the confectioners’ sugar and mix until incorporated, about 30 seconds. 
  10. Transfer frosting to a frosting bag fitted with desired tip. Frost the cooled cupcakes and serve at room temperature.


*If you don’t want to make the icing, simply buy a vegan ready made option and whip up with 2 tbsp of cream cheese *You can also skip some of the spices if needed!

  • Category: Cake
  • Cuisine: Dessert


  • Serving Size: 1
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