Deliciously Moist Vegan Carrot Cake Cupcakes
Indulge in these moist and flavorful Vegan Carrot Cake Cupcakes that are egg-free and completely plant-based! Bursting with the sweetness of freshly grated carrots and crushed pineapple, these cupcakes are perfectly spiced with cinnamon and nutmeg, making them a delightful treat for any occasion. Topped with a creamy vegan frosting, these cupcakes are indistinguishable from traditional recipes, ensuring that everyone will love them—vegan or not! Perfect for birthdays, potlucks, or just a sweet afternoon snack!
24
Servings
N/A
Calories
11
Ingredients
Ingredients
baking powder
1 1/2 teaspoons (none)
unsweetened applesauce
1/2 cup (none)
all-purpose flour
2 1/2 cups (none)
granulated sugar
3/4 cup (none)
baking soda
2 teaspoons (none)
cinnamon
1 1/2 teaspoons (none)
nutmeg
1/2 teaspoon (none)
salt
1/2 teaspoon (none)
canola oil
1/4 cup (none)
grated carrots
2 cups (grate)
crushed pineapple
1 cup (drain excess juice, if necessary)
Instructions
1
Preheat your oven to 325°F (163°C) and line a cupcake tin with 24 cupcake liners.
2
In a small bowl, whisk together the baking powder and unsweetened applesauce until foamy, then set aside.
3
In a larger mixing bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Stir well to combine all dry ingredients.
4
Add the canola oil, grated carrots, crushed pineapple, and the foamy applesauce mixture to the dry ingredients. Mix until everything is well incorporated and the batter is moist.
5
If desired, fold in flaked coconut, chopped nuts, or raisins for added texture and flavor.
6
Scoop the batter evenly into the prepared cupcake liners, filling each liner about 2/3 full.
7
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9
Once cooled, frost the cupcakes with your favorite vegan icing made from powdered sugar, vegan butter, vanilla extract, and a splash of water to achieve the right consistency.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Deliciously Moist Vegan Carrot Cake Cupcakes?
They are a plant-based version of the classic carrot cake, made without eggs or dairy and featuring flavors of cinnamon, nutmeg, carrots, and pineapple.
Is this recipe completely vegan?
Yes, the recipe is 100% vegan and plant-based, including the recommended frosting ingredients.
Are these cupcakes egg-free?
Yes, these cupcakes are egg-free, using a mixture of baking powder and unsweetened applesauce as a binder.
How many cupcakes does this recipe yield?
This recipe makes 24 cupcakes.
What temperature should I set the oven to?
The oven should be preheated to 325 degrees Fahrenheit (163 degrees Celsius).
What is used as an egg substitute in this recipe?
A foamy mixture of 1.5 teaspoons of baking powder and 0.5 cup of unsweetened applesauce acts as the egg replacer.
How much flour is required?
You will need 2.5 cups of all-purpose flour.
What spices provide the flavor in these cupcakes?
The cupcakes are flavored with 1.5 teaspoons of cinnamon and 0.5 teaspoon of nutmeg.
Can I add nuts or raisins to the batter?
Yes, you can fold in chopped nuts, raisins, or flaked coconut for added texture and flavor.
How much should I fill the cupcake liners?
Each cupcake liner should be filled about two-thirds full.
How long do the cupcakes need to bake?
They should be baked for 25 to 30 minutes.
How do I check if the cupcakes are done?
Insert a toothpick into the center; if it comes out clean, the cupcakes are done.
Do I need to drain the crushed pineapple?
Yes, you should drain excess juice from the 1 cup of crushed pineapple if necessary.
What kind of oil is recommended?
The recipe calls for 1/4 cup of canola oil.
How should the carrots be prepared?
The carrots should be freshly grated, requiring 2 cups in total.
What is the cooling process?
Allow the cupcakes to cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
How do I make the vegan frosting?
The icing is made from powdered sugar, vegan butter, vanilla extract, and a splash of water.
Is there any granulated sugar in the recipe?
Yes, the batter requires 3/4 cup of granulated sugar.
What provides the moisture in these cupcakes?
The moisture comes from the grated carrots, crushed pineapple, applesauce, and canola oil.
Are these cupcakes suitable for birthdays?
Absolutely, they are perfect for birthdays, potlucks, or sweet afternoon snacks.
What category does this recipe fall under?
This recipe is categorized as a Dessert.
Does the recipe use baking soda or baking powder?
It uses both: 1.5 teaspoons of baking powder and 2 teaspoons of baking soda.
Can I use fresh pineapple?
While the recipe specifies crushed pineapple, you can use fresh pineapple if it is finely crushed or minced.
What are the tags for this recipe?
Tags include vegan, carrot cake, cupcakes, eggless, dessert, baking, plant-based, and sweet treats.
How much salt is needed?
The recipe requires 1/2 teaspoon of salt.
Is the texture similar to traditional carrot cake?
Yes, they are designed to be indistinguishable from traditional recipes.
Can I use a different oil?
While canola oil is suggested, other neutral vegetable oils can typically be substituted.
Is this a healthy dessert option?
While it contains sugar and flour, it is a plant-based option and includes fruit and vegetables.
Why is the baking powder whisked with applesauce first?
Whisking them until foamy helps create the lift and structure normally provided by eggs.
Should I frost the cupcakes while they are warm?
No, you must wait until the cupcakes have cooled completely before applying the vegan icing.