Eggless Carrot Cake Cupcakes

These Eggless Carrot Cake Cupcakes are moist, fluffy and flavorful.
Made with grated carrots and then frosted with a delicious cream
cheese frosting, these Eggless Carrot Cake Cupcakes are perfect for
parties, family, and friends. And picky eaters.

Course Dessert
Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes
Total Time 30 minutes

Servings 12 cupcakes
Calories 279kcal
Author Oriana Romero

Equipment
Kitchen Scale
Mixing Bowls
Cupcake Pan

Ingredients
1 1/2 cup (210 g) all-purpose flour
½ teaspoon baking soda
1 1/2 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon ground cinnamon
2/3 cups (134 g) brown sugar
1/3 cup (67 g) granulated sugar
½ cup (120 ml) vegetable oil (or any other light tasting oil)
½ cup (120 g) plain regular yogurt
¼ cup (60 g) unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup (90 g) grated carrots
1/2 cup chopped walnuts (optional)

Frosting:
4 oz (112 g) full-fat cream cheese, softened
4 tablespoons (56 g) unsalted butter, softened

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 1 teaspoon pure vanilla extract
Pinch kosher salt
3 cups (360 g) confectioner’s sugar powdered sugar

Instructions
1. Preheat oven to 350º F (175º C). Line a cupcake pan with cupcake liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Set aside.
3. In a separate medium bowl, whisk together sugars, oil, yogurt, apple sauce, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix just until combined. Stir in grated
carrots; mix until well combined.
5. Spoon the batter into liners, filling 2/3 of the way full.
6. Bake for about 18 -20 minutes, or until a toothpick inserted in the center comes out
clean. Remove from oven and cool pan on wire racks for 5 minutes, then remove
cupcakes from pan, place back on rack, and cool to room temperature before frosting,
about 1 hour
7. Frost cooled cupcakes however you’d like. I used an Ateco Pastry Tube - Plain - Size 808
tip for these pictured cupcakes. Top with chopped walnut.

Frosting:
1. In a large bowl using an electric handheld or stand mixer fitted with a paddle attachment,
beat the cream cheese and butter together on high speed until smooth and creamy. Add
salt and vanilla; mix to combine.
2. Reduce mixer speed to low. Add confectioners’ sugar. Beat on low speed for 30 seconds,
then switch to high speed and beat for 3 minutes. If you want the frosting a little thicker,
add the extra 1/4 cup of confectioners’ sugar.

Notes

Carrots: I don't recommend using store pre-shredded carrots because these usually have lost
a lot of moisture. Rather, grate 2-3 medium carrots. TIP: Shred carrots using a small food
processor… so much easier and faster.

Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite
brand.

Dairy-Free: Use your favorite dairy-free yogurt.

Make-Ahead: Cupcakes can be made ahead 1 day in advance, covered, and stored at room
temperature. Frosting can also be made 1 day in advance, covered, and stored in the

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 refrigerator until ready to use.
Store frosted cupcake leftovers in the refrigerator for up to 5 days.

Freeze unfrosted cupcakes can be frozen for up to 2-3 months.

Carrot Cake: for cake use my Eggless Carrot Cake recipe...it is delicious!

Mini Cupcakes: use mini paper liners and bake them around 10-12 minutes. Check the
cupcakes around minute 10. You can test for doneness by sticking a toothpick in the center of
a cupcake. If it comes out clean, they are done.

Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my
FAQs section.

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate and it can vary depending on the
products used.

Nutrition
Calories: 279kcal | Carbohydrates: 31g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Cholesterol:
21mg | Sodium: 194mg | Potassium: 135mg | Sugar: 19g | Vitamin A: 2460IU | Vitamin C: 0.4mg |
Calcium: 56mg | Iron: 0.9mg

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