Vegan Carrot Cake Cupcakes

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

Craving more vegan treats? Try my Red Velvet Cupcakes, Monster Cookies, Chocolate Chip Cookies, or Matcha Cookies next!

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 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.

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.

Divide batter evenly, filling liners ¾ full.

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

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!

A few more of my oven favorites for baking are Chocolate Chip Banana Bread and Oat Bran Muffins. Either pair well with a warm cup of Herbal Tea on a slow Sunday morning.

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 the 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.

What equipment you’ll need

• Mixing bowls: One large for dry ingredients, one medium for wet ingredients.
• Whisk: To evenly combine 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

I can’t wait for you to try these cupcakes! If you try them, tag @becomingyouwithjulie on Instagram — I’d love to see how you use it! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛

📖 Recipe

Vegan Carrot Cake Cupcakes

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

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Ingredients

  

• Dry Ingredients
• 1 cup 120g all-purpose flour
• ¾ cup 90g whole wheat pastry flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ cup chopped walnuts or pecans, optional
• Wet Ingredients
• ¼ cup + 2 tablespoons plant-based milk, like oat milk or almond milk
• 1 tablespoon apple cider vinegar
• ¾ cup light brown sugar, packed
• ¼ cup maple syrup
• ¼ cup + 1 tablespoon neutral oil, avocado, grapeseed, or canola oil
• ¼ cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 cup finely grated fresh carrots, about 1 large carrot
• Optional add-ins/toppings: ½ cup raisins, ½ cup shredded coconut, orange zest from 1 small orange, ½ teaspoon cardamom

Instructions

 

• Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
• In a small bowl, make the buttermilk mixture. Combine plant-based milk with apple cider vinegar and let it sit for 10 minutes to curdle.
• In a large bowl, whisk together all-purpose flour, whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
• Stir in chopped nuts and, if using, raisins and shredded coconut.
• In another bowl, whisk together the brown sugar, maple syrup, neutral oil, applesauce, vanilla extract, and buttermilk mixture until smooth. Stir in the grated carrots and, if using, orange zest and cardamom
• Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Mix until no dry streaks remain — overmixing can result in dense cupcakes.
• Divide the cupcake batter evenly between the 12 cupcake liners, filling each around ¾ full (about 3 tablespoons each).
• Bake in the preheated oven for 20–22 minutes or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes to set, then transfer to a wire rack to cool completely. Frosting too soon will cause it to melt.
• Use a piping bag to swirl frosting on top of the cupcakes. Use one batch of my Vegan Cream Cheese Frosting for a quick recipe to pipe on top.
• If desired, sprinkle chopped walnuts, orange zest, or toasted coconut on the top of each cupcake for extra flavor.

Did you make this recipe?Mention @becomingyouwithjulie or tag #becomingyouwithjulie!

Author: Julie Gaeta