This page may contain affiliate links. Simply put, if you click and buy, we may receive a small commission (at zero cost to you). Please see our Disclosure Policy for full details.
These Vegan Carrot Cupcakes are moist and delicious with flavors of cinnamon, allspice, and ginger. Topped with vegan buttercream frosting, these cupcakes make a great treat or dessert for any occasion!
The first few times that we made carrot muffins or cupcakes, they were way too moist. Carrots are naturally really moist to work with. It can be tricky to get the wet and dry ingredients balanced.
We tried this recipe using banana instead of apple sauce and we didn't personally like the flavor combination. We've used apple sauce in our baking many times, like in our coffee and walnut cake, and love how versatile it is.
We played around with various flour combinations until we came up with what we feel is delicious and more importantly, our kids approved it!
This recipe is perfect for those that require oil-free, gluten-free, nut-free, and dairy-free!
We gave this cupcake to a few people to test out and get feedback from and they really enjoyed it. They had no idea that it is gluten-free and vegan which always means a successful recipe!
You will find the complete list of ingredients in the recipe card below but there are a few key points worth mentioning here.
- Since these carrot muffins are gluten-free and vegan, the corn starch acts as the binder.
- We have used ½ cup of packed brown sugar. If you prefer less sweet, use a loose measurement instead.
- Fresh lemon works best in this recipe.
- We have used unsweetened apple sauce in this recipe. You could reduce the brown sugar and use sweetened apple sauce if you prefer.
- Some molasses are not vegan so check your ingredients.
Step 1: Add the rice flour, oat flour, corn starch, brown sugar, baking powder, cinnamon, allspice and ginger to a medium-sized bowl and combine.
Add apple sauce, grated carrots, vanilla extract, oat milk, lemon juice and molasses to a small bowl and stir. You want to fold these ingredients together so you don't break up the carrot pieces.
Step 2: Add the wet ingredients to the dry and gently fold together until combined.
Step 3: This recipe makes 6 cupcakes. Line muffin tin and add equal amounts of dough to each. Should fill each full. Bake for 12-15 minutes at 350 degrees.
Step 4: Allow cupcakes to cool completely. If icing, we recommend that you ice your cupcakes only after 30 minutes in the fridge after cooling on the cooling rack.
Nothing worse that runny icing...
How to make buttercream icing
Often carrot cupcakes are made with cream cheese frosting but we prefer this buttercream frosting. The steps are easy and we will walk you through them here.
Step 1: Add Earth Balance to a medium mixing bowl or stand mixer bowl. Start mixer slow and increase speed until creamy.
Step 2: Add vanilla extract and mix again on low just to combine.
Step 3: Scrape the sides of the bowl down. You will want to do this again after adding the icing sugar.
Step 4: Next, sift in icing sugar.
Step 5: Mix until well combined. Add oat milk and combine once more.
Step 5: Pipe icing onto cupcakes using a piping bag.
- Carrots are naturally very moist, for this recipe we find it helpful to dry the carrots after washing and before grating them.
- This carrot cupcakes don't rise a lot so you can fill the muffin liner right to the top. Gluten-free flours don't rise the same way that other flours do.
- Grate the carrots directly into a measuring cup. If not you will end up packing them down when transferring and end up with too much, which will cause too much moisture.
Variations and Substitutions
- Add walnuts or your favorite nuts to add protein and give some crunch.
- You can use coconut sugar instead of brown sugar.
- Shredded coconut can add a nice texture if you like coconut.
- Add in some vegan chocolate chips.
- You can use almond or cashew milk but then it won't be nut-free.
Refrigerate: These will keep 4-5 days in the fridge in an air-tight container.
Freezer: You can double the recipe or make ahead and keep these in the freezer for up to 2 months. They need to be kept in an air-tight, freezer-safe container. You don't want to freeze these iced.
Yes, this recipe works in a bread loaf pan or 7" round cake pan to make a carrot cake.
All you have to do is add a bit more icing sugar. Add 1 tablespoon at a time so that you don't end up with it too thick.
If you like these Vegan Carrot Cupcakes, here are a few more of our favorite desserts and treats that we think you may like!
We would love to know if you give these Vegan Carrot Cupcakes a try. Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Vegan Carrot Cupcakes
- ¾ cup white rice flour
- 3 tablespoons corn starch
- ¾ cup oat flour
- ½ cup brown sugar packed
- 1½ teaspoons baking powder
- ½ teaspoon allspice
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ cup apple sauce unsweetened
- 1½ cups grated carrots about 2 medium carrots
- ½ tablespoon fresh lemon juice
- ½ tablespoon vanilla extract
- ½ tablespoon molasses
- ½ tablespoon vanilla extract
- 1⅓ cups icing sugar
- 1 tablespoon oat milk
- Pre-heat ovem to 350° F (177° C). Line a muffin pan with 6 liners. Set aside.
- In a meidum-sized bowl add the rice flour, oat flour, corn starch, brown sugar, baking powder, cinnamon, allspice and ginger and stir to combine.
- Peel, wash and dry carrots. Next, grate carrots directly in mesauring cup to avoid over packing.
- In a small bowl, add carrots, apple sauce, lemon juice vanlla extract, and molasses and fold together.
- Add the wet ingredienst to the dry ingredienst and gently fold to combine. Do not over mix.
- Evenly divide the batter into 6 cupcake liners. Fill to top.
- Bake for 12-15 minutes.
- Let cool for a few minutes before tranferring to a wire rack. Let cool completely before frosting.
- Add Earth Balance to medium mixing bowl or stand mixer bowl. Mix on slow speed and increase until creamy.
- Add vanilla extract and mix again.
- Next, sift in icing sugar and mix until well combined. Add oat milk and combine.
- Pipe icing onto cupcakes using a piping bag.
Nutritional information provided is based on third-party calculations and should be considered estimates. Actual nutritional content will vary depending on brands used, measuring methods, portion sizes and more.