Moist, spiced, and perfectly balanced vegan carrot cupcakes topped with a creamy, tangy vegan cream cheese frosting.

I’ve loved carrot cake for as long as I can remember, and let me tell you — these cupcakes? Absolutely irresistible. They’re perfectly moist, lightly spiced, and just the right balance of sweet. And if you’re anything like me, you’ll definitely want to pile on the vegan cream cheese frosting.

I love the little bites of walnuts in these vegan cupcakes, but honestly? They’re just as dreamy without. Soft, spiced, and packed with flavor — these are the kind of cupcakes that are as fun to bake as they are to decorate.

Why this recipe works

Moist & Fluffy Texture — A mix of applesauce, neutral oil, and grated carrots locks in moisture while keeping the cupcakes light.
Vegan Buttermilk for Lift — Apple cider vinegar reacts with baking soda, creating air pockets for a soft, tender crumb.
Balanced Sweetness — The combination of brown sugar and maple syrup offers flavor without overpowering the spices.
Warm Spices — Cinnamon, nutmeg, and ginger add depth, while optional cardamom and orange zest bring brightness.
Perfect for Any Occasion — Carrot cake is a classic treat that’s perfect any time of year, especially during spring and fall when warm spices shine! These cupcakes are great for Easter, Mother’s Day, birthdays, or a just-because weekend treat.

How to make Vegan Carrot Cake Cupcakes

Find the complete recipe with measurements in the recipe card below.

Mix plant-based milk and apple cider vinegar in a small bowl. Let sit for 10 minutes to curdle

Then, in a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Stir in walnuts, raisins, or coconut if using.

In another bowl, whisk brown sugar, maple syrup, oil, applesauce, vanilla, and buttermilk mixture.

Raw carrot cake cupcake batter in a bowl.

Stir in grated carrots and, if using, orange zest and cardamom.

Then, gently fold in the wet ingredients to the dry until just combined. Do not overmix.

Cupcake liners filled with raw carrot cake batter.

Divide batter evenly, filling liners 3/4 full.

Baked carrot cake cupcakes in a muffin pan.

Bake for 20–22 minutes or until a toothpick comes out clean.

Vegan Carrot Cake Cupcakes with Vegan Cream Cheese Frosting.

Let them cool in the pan for 5 minutes, then transfer them to a wire rack.
Once fully cooled, frost with vegan cream cheese frosting.
Garnish with walnuts, toasted coconut, or orange zest, if desired.

In the kitchen tips

Use a kitchen scale — Measuring flour by weight prevents dry cupcakes. If using measuring cups, spoon and level your flour instead of scooping.
Don’t overmix the batter — Overmixing develops gluten, leading to dense cupcakes. Stir just until combined.
Shred carrots finely — Using the small holes on a box grater prevents excess moisture and ensures even distribution.
Bake on the center rack — For even heat distribution for a perfectly baked batch.
Cool in the pan first, then transfer — Cooling in the pan for 5 minutes allows them to set, while transferring to a wire rack prevents fogginess.
Let cupcakes cool before frosting — Warm cupcakes melt the frosting; patience is key.
Check for doneness: Insert a toothpick in the center; it should come out with a few crumbs, not wet batter.

Frosting options

These cupcakes pair perfectly with vegan cream cheese frosting, which adds a creamy, tangy contrast to the warm spices.

If you’d like to dress them up, try topping with chopped walnuts, orange zest, or toasted coconut. Though if you prefer, buttercream frosting is a delicious treat, too!

Vegan Carrot Cake Cupcakes with Vegan Frosting.

Storage

Refrigeration: Once frosted, store in the fridge for up to 4 days. Bring to room temperature before serving.
Freezing: Freeze on a baking sheet until the frosting is frozen and then transfer to an airtight container for up to 3 months. Thaw in refrigerator before serving.

Substitutions & additions

Flour options — This recipe uses a mix of all-purpose flour and whole wheat pastry flour for a balanced texture. If needed, you can:

Use only all-purpose flour (same measurement) for a lighter, more delicate texture.
Use only whole-wheat pastry flour (same measurement) for a denser, heartier texture.
Whole wheat pastry flour provides extra fiber and a heartier texture, while all-purpose flour keeps them soft.

Nut-free option — Omit the walnuts/pecans and make sure your plant-based milk is nut-free.

Vegan Carrot Cake Cupcakes with Vegan Cream Cheese Frosting, topped with chopped walnuts and orange zest.

What equipment you’ll need

Mixing bowls — One large for dry ingredients, one medium for wet ingredients.
Whisk — For evenly combining dry and wet ingredients.
Measuring cups & spoons
Kitchen scale (optional but recommended)
Box grater
Hand mixer (or stand mixer) (optional)
Cupcake pan/muffin tins
Paper liners
Wire rack
Toothpick or cake tester

FAQ

Can I replace the whole wheat pastry flour with all-purpose flour?
Yes! Swapping the whole wheat pastry flour for more all-purpose flour will result in a slightly softer cupcake.
Why is the vegan buttermilk necessary?
The acidity helps activate the baking soda for a light and fluffy texture. Skipping it may result in denser cupcakes.
Can I use a different sweetener?
Maple syrup adds moisture and depth of flavor, but agave syrup works as a 1:1 substitute. Avoid using only dry sweeteners like coconut sugar, as they can alter the moisture balance.
What’s the best way to store these cupcakes?
If frosted, store in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving.
How do I prevent my cupcakes from becoming too dense?
Use finely shredded carrots, measure flour properly (spoon & level or weigh), and avoid overmixing.
Why did my cupcakes sink in the middle?
This can happen if the batter was overmixed, too much leavening was used, or the oven door was opened too soon. Make sure to mix just until combined and avoid peeking during the first 15 minutes of baking.

Vegan Carrot Cake Cupcakes