Eggless Vegan Carrot Cake Cupcakes
Indulge in these moist and spiced Eggless Vegan Carrot Cake Cupcakes—an irresistible plant-based treat perfect for any occasion! This recipe combines finely grated carrots, unsweetened applesauce, and warm spices like cinnamon and nutmeg to create tender, flavorful cupcakes without the need for eggs or dairy. Sweetened with brown sugar and optionally enriched with chopped walnuts, pecans, or raisins, these cupcakes are easy to prepare in under an hour and make a dozen servings of pure delight. Whether enjoyed plain or topped with a luscious vegan cream cheese frosting, these cupcakes are a delightful way to satisfy your sweet tooth while staying completely vegan. Perfect for birthdays, brunches, or as a healthier dessert option!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 0.75 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Plant-based milk (e.g., almond, oat, soy)
- 0.25 cup Neutral vegetable oil (e.g., canola or sunflower)
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots, finely grated
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.25 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine evenly.
In a separate bowl, mix the brown sugar, unsweetened applesauce, plant-based milk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the grated carrots, along with the optional walnuts or pecans and raisins if using. Distribute the ingredients evenly in the batter.
Spoon the batter into the prepared cupcake liners, filling each about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, optionally top the cupcakes with vegan cream cheese frosting or enjoy them as is.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 164.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 483 mg | 37% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2240 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
