Eggless Carrot Cake Cupcakes (With Video)
The best eggless carrot cake cupcakes! They are soft, flavorful, easy to make, and topped with the most delicious cream cheese frosting. If you love the classic flavor of carrot cake, then you’ll adore these eggless carrot cake cupcakes. Plus, they’re nut-free too, making them a great option for those with food allergies.
Quick Look: Eggless Carrot Cake Cupcakes
⏱ Prep Time: 15 minutes
🔥 Bake Time: 19–22 minutes
⏳ Total Time: About 55 minutes (including 20 minutes for the cupcakes to cool prior to icing)
🧁 Yield: 9 cupcakes
🍴 Equipment Needed: Mixing bowls, whisk, spatula, muffin pan, cupcake liners
🌟 Top Tip: Be sure to grate your own carrots using a box grater or an electric grater.
Carrot cake cupcakes are especially popular in the spring, but I’d argue they’re delicious all year round. I whipped up a batch of these when we celebrated my son’s birthday with family. It was a joint birthday and Easter celebration, and these cupcakes were absolutely perfect. They are filled with warm spices and the perfect amount of sweetness.
I prefer to make these without eggs and nuts due to food allergies in my family. One of the things I love most about this recipe is that it doesn’t call for any strange or hard-to-find ingredients—just simple pantry staples. The result? Soft, moist, and decadently delicious cupcakes every time.
Ingredients
Carrot Cake Cupcakes
Cream Cheese Frosting
Substitutions
Whole milk: You can substitute for the dairy or nondairy milk you have on hand. Or for plain yogurt.
Oil: I recommend a neutral tasting oil. I prefer avocado or olive oil. You can also use canola or vegetable oil.
Carrot Cake Cupcakes Without Nuts
These carrot cake cupcakes are also nut free. Traditionally carrot cake will contain walnuts in the batter and sprinkled on the frosting. Due to tree nut allergies in our family, we omit the tree nuts from this recipe and used crushed graham crackers on the frosting instead.
How to make egg free carrot cake cupcakes
Step 1: Whisk dry ingredients including flour, salt, baking powder, baking soda, nutmeg and cinnamon together. Set aside. Whisk wet ingredients together including oil, whole milk, vanilla extract, apple cider vinegar, and grated carrots.
Step 2: Whisk in dry ingredients until combined. Try not to overmix.
Step 3: Oil muffin tin or place in cupcake liners. Fill 3/4 of the way full.
Step 4: Bake 19-21 minutes until a toothpick comes out clean from the center.
Step 5: Cream butter and sugar with handheld mixer until light and fluffy.
Step 6: Add 1 1/2 cups of powdered sugar and mix. Add more as needed until you reach medium thick consistency. Cover and place in fridge until cupcakes have cooled. It will be easier to pipe onto cupcakes once chilled.
Why you will love this recipe
This recipe is both egg-free and nut-free, much different than your traditional carrot cake desserts. There are no weird ingredients, just everyday pantry staples that make baking easy and simple! Despite being egg-free, these cupcakes turn out soft and moist. I promise, you don’t have to be a professional baker to make these. Throw on an apron and you will be a home chef in no time.
– Lexi with Our Slice of Home
FAQ
No, avoid buying the prechopped carrots at the store. You will want to use a box grater or food processor attachment to grate them yourself. They will be soft and release liquid versus the very dry store-bought version.
Yes, you can prepare the cupcake and frosting the day before. Wait until day of to place frosting on the cupcakes. Always store the frosting in the fridge as it contains cream cheese. If the frosting has hardened, you can mix it with a mixer for about 30 seconds to soften the frosting.
Yes, I recommend freezing un-iced cupcakes. You can freeze the cupcakes in an airtight container or freezer bag: Place parchment paper between the layers to prevent sticking. Thaw on the countertop. I like to leave them in the container they were in while they thaw out.
More eggless cakes
For a super simple dessert grab this Chocolate Mug Cake Without Eggs. You will also love this Eggless Apple Cake. It is so cozy and looks absolutely beautiful after baking.
How to store
Store in an airtight container in the refrigerator for up to 4 days. I always recommend storing the cupcakes and frosting separately for best results. But, if you have leftover ones, pop them in the refrigerator and they will still be delicious!
Tips for Success
To measure flour, I spoon the flour into the measuring cup and level it off instead of scooping from the bin.
For most accurate measurements: I recommend using gram measurements listed in the recipe card. You will need a small inexpensive food scale to do so.
Be sure to grate your own carrots using a box grater or an electric grater.
If you try this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️star rating and let me know in the comments below how it turned out! – Lexi
Eggless Carrot Cake Cupcakes
Equipment
Ingredients
Eggless Carrot Cake Cupcakes
- 1 ½ cup + 1 tablespoon (215 g) all-purpose flour
- 1 teaspoon (1 g) ground cinnamon
- 1 teaspoon (3 g) baking soda
- 1 ¼ teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
- ⅓ cup (65 g) granulated sugar
- ¼ teaspoon (0.5 g) nutmeg
- 1/2 cup (100 g) brown sugar
- 2/3 cup (125 g) oil such as avocado oil or olive oil
- 4 tablespoons (55 g) whole milk
- ½ teaspoon (1 g) apple cider vinegar
- 1 teaspoon (3 g) vanilla extract
- 1 ½ cup (255 g) carrots freshly grated with a box grater or electric one
Cream Cheese Frosting
- 4 ounces (107 g) cream cheese softened
- ¼ cup (55 g) unsalted butter softened
- 1 teaspoons (3.5 g) vanilla
- 2 ¾ cups (300 g) powdered sugar
- Optional: crushed graham cracker to sprinkle on top of frosting
Instructions
To Make the Cupcakes
- Preheat oven to 350 degrees and fill in 9 cupcake liners in the cupcake tin.
- In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Whisk together and set aside.1 ½ cup + 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 ¼ teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon nutmeg
- In a large bowl combine white sugar, brown sugar, oil, grated carrots, milk, apple cider vinegar, and vanilla. Whisk together.⅓ cup granulated sugar, 1/2 cup brown sugar, 2/3 cup oil, 4 tablespoons whole milk, ½ teaspoon apple cider vinegar, 1 ½ cup carrots, 1 teaspoon vanilla extract
- Pour half of the dry ingredients into the wet ingredients. Whisk together. Pour the remaining half and continue to whisk until combined.
- Using an ice cream scoop or large spoon, scoop and fill each cupcake tin 3/4 of the way full. Try to make each cup equal so they bake equally.
- Bake 19-22 minutes. Use a toothpick to insert in the middle of the cupcake and if it comes out clean, they are done baking.
To Make the Frosting
- While the cupcakes are baking, make the frosting: In a large bowl, use an electric mixer to cream the butter, vanilla, and sugar together. This usually takes about 1 minute on high speed until its light and fluffy.
- Add in 1 1/2 cups of powdered sugar and mix again on low speed for about 1 minute. You are aiming for a medium thick consistency. Add more of the remaining powdered sugar as needed.
- Cover the frosting and place in fridge while the cupcakes cool. Once cupcakes are cooled you can ice them. Frosting is easier to pipe when it's been chilled in the refrigerator.
- Place frosting into piping bag and pipe in a swirling motion.
I love that the batter can just be mixed with a whisk. The frosting takes a bit to get the right consistency, but it’s delicious!