Eggless Carrot Cake Cupcakes
The best eggless carrot cake cupcakes! They are soft, flavorful, easy to make, and topped with the most delicious cream cheese frosting.
Equipment
1 large and medium mixing bowl
1 Whisk
1 Hand mixer - or stand mixer
1 muffin pan
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.
Video
Notes
Grated Carrots: Avoid buying the prechopped carrots at the store. You will want to grate your own using a box grater or an electric grater. They will be soft and release some liquid, making them perfect for the recipe.
To make this recipe ahead of time: 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. You will want to beat the icing when you take it out of the refrigerator with the hand-mixer for about 30 seconds to softened it.
To freeze uniced 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.
Nutrition
Calories: 620kcalCarbohydrates: 91gProtein: 6gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 27mgSodium: 372mgPotassium: 160mgFiber: 2gSugar: 57gVitamin A: 3903IUVitamin C: 1mgCalcium: 81mgIron: 2mg
Tried this recipe?Let me know how it was!