Vegan Carrot Cake Cupcakes
These vegan carrot cake cupcakes are moist, spiced, and naturally sweet with grated carrots and warm spices. This easy plant-based dessert is fluffy, dairy-free, and perfect for celebrations or everyday treats.
Ingredients
- Dry Ingredients:
- 1½ cups all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- Wet Ingredients:
- 1 cup grated carrots
- ½ cup plant-based milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- Optional Add-Ins:
- ¼ cup chopped walnuts or pecans
- ¼ cup raisins
- Optional Frosting:
- Vegan cream cheese frosting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, brown sugar, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix plant-based milk, oil, vanilla extract, and apple cider vinegar.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Fold in grated carrots and optional add-ins.
- Fill cupcake liners about ⅔ full.
- Bake for 18–22 minutes until a toothpick comes out clean.
- Let cool completely before frosting and serving.
Notes
- Use finely grated carrots for best texture.
- Do not overmix the batter.
- Measure flour properly to avoid dense cupcakes.
- Use fresh spices for stronger flavor.
- Cool completely before adding frosting.