Vegan Carrot Cream Cupcakes
Vegan carrot cream cupcakes take 25 minutes to prep and 18 minutes to bake, with finely grated carrot and warm spice.
Last updated: September 20, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1/2 cup neutral oil
- 3/4 cup light brown sugar, packed
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrot
- 1/3 cup chopped walnuts (optional)
- 8 oz vegan cream cheese, softened
- 1/4 cup vegan butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a bowl.
In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for 2 minutes.
Whisk the oil, brown sugar, and vanilla into the milk mixture until smooth.
Pour the wet mix into the dry mix. Stir just until no dry flour remains.
Fold in the grated carrot and walnuts, if using. Do not overmix the batter.
Divide the batter evenly between the liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a rack.
For the frosting, beat the vegan cream cheese and vegan butter together until smooth.
Add the powdered sugar and vanilla. Beat on low, then high, until light and fluffy.
Frost the cooled cupcakes once they reach room temperature. Chill for 15 minutes before serving.
Pro Tips
- • Grate the carrot on the fine side of a box grater. Large shreds make the crumb wet and heavy.
- • Chill the frosting for 10 minutes if it feels too soft to pipe.
- • Squeeze extra moisture from the grated carrot with a paper towel if it looks very wet.
- • Store frosted cupcakes in the fridge and let them sit out 15 minutes before eating for the best texture.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These vegan carrot cream cupcakes bring together soft spiced cake and tangy frosting in one easy bake. I make this batch whenever I want a lighter treat that still feels special. Try it for your next gathering and see how fast the tray empties.
Frequently Asked Questions
Can I use pre-shredded carrots from the store?
You can, but chop them smaller first. Store-bought shreds are often too thick and can make the batter dense.
What vegan cream cheese works best for this frosting?
A block-style vegan cream cheese holds up better than a spreadable tub version. It gives a firmer, pipeable frosting.
Can I make these cupcakes nut-free?
Yes. Skip the walnuts and swap the almond milk for oat milk or soy milk in the same amount.
How long do these cupcakes stay fresh?
They keep well in an airtight container in the fridge for up to 4 days once frosted.
