• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
    • Breakfast & Brunch
    • Lunch & Dinner
    • Vegetarian Sides
    • Vegan Desserts
    • Drinks
    • Gluten- Free
    • Refined-Sugar Free Desserts
    • 10 Ingredients or Less
    • 30 Minutes or Less
  • Popular Recipes
  • About
    • Discount Codes
    • Lifestyle
  • Work With Me
  • Subscribe
  • eBook

ShortGirlTallOrder logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Popular Recipes
  • Breakfast + Brunch
  • Lunch & Dinner Mains
  • Vegan Desserts
  • Drinks
  • About
  • Work with me
  • Vegan eBook
  • Follow ShortGirlTallOrder On:

    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes » Vegan Cakes + Cupcakes

    Vegan Carrot Cake Cupcakes

    Published: Apr 7, 2021 · Modified: Aug 24, 2021 by Megan · This post may contain affiliate links.

    5.3K shares
    Jump to Recipe
    two pictures with text "vegan carrot cake cupcakes"

    These Vegan Carrot Cake Cupcakes are light, fluffy, eggless, & moist while having that ideal cinnamon carrot flavor. Plus, they are topped with the most luscious maple buttercream frosting for a vegan cupcake recipe that is perfect for any occasion!

    a close up shot of a carrot cake cupcake with maple frosting and pecans crumbled on top

    Right around April, my Vegan Carrot Cake with cashew frosting and Carrot Cake Sticky Buns start to get a lot of love. I think it's partly to do with Easter, but also because carrot cake is one of the best ways to ring in Spring!

    This year I really wanted to make a classic carrot cake cupcake! However, instead of a "traditional" cream cheese frosting, I decided to use the maple frosting from my Vegan Pumpkin Bourbon Cupcakes. Let me just say, this was the BEST decision I could have made. Maple+ Carrot+ Pecans together= pure bliss!

    Ingredient substitution notes:

    • Oat milk: Can be subbed 1:1 for any plant-based milk like soy, rice, and almond. Just make sure to use a plant-based milk without tons of additives for the best results!
    • Apple cider vinegar: This helps to create a vegan buttermilk and is needed to interact with the baking soda. Can be subbed 1:1 for lemon juice.
    • Olive oil: Can be subbed 1:1 for any liquid oil. I don't recommend coconut oil because it can sieze up and turn solid. For oil-free carrot cake cupcakes, just sub for applesauce!
    • Vegan butter : I like using Earth Balance, Miyokos, or Flora Plant butter.

    Tips to make vegan carrot cake cupcakes

    Here are some of my favorite tips & tricks to make the perfect vegan carrot cupcakes every time!

    Make sure to peel & finely grate carrots

    For this recipe, grating the carrots finely provides extra moisture to the batter. It also makes sure that the carrots get evenly distributed throughout the batter. Just chopping the carrots won't work, so make sure to use a grater. Also, you'll want to remove and discard the exterior skins of the carrots so using a peeler is highly recommended.

    Do not over-mix batter

    When it comes to cupcakes, one of the problems you may face is a dense/gummy cupcake from over-mixing the batter. Over-mixing cupcake batter can allow too much gluten to form and can actually lead to big pockets of air in the cupcakes too. That's why I recommend JUST mixing until all streaks of flour are gone. A few clumps in the batter is totally okay!

    a bowl of carrot cake cupcake batter

    Fill cupcake liners only until ⅔ full

    Another really important tip is to make sure to only fill the cupcake liners until they are ⅔ full. Unlike muffin recipes, we want a flat cupcake top that is not domed. Filling each liner with less batter leads to that flat top that makes cupcakes easier to frost. I love using a large cookie scoop to fill each cupcake liner so they are perfectly even.

    P.S- I pretty much exclusively use If You Care unbleached cupcake liners since they're also compostable- so I highly recommend them!

    muffin pan filled with  7 cupcake liners filled with carrot cake cupcake batter

    Bake without peaking!

    Once the batter is ready, pop these vegan carrot cupcakes into the oven and bake them right around 20 minutes. Depending on the temperature of your oven, anywhere from 18-22 minutes is an ideal range. However, don't open the oven door before that 18-minute mark! Doing this can cause the cupcakes to cool down too much before they are cooked and they may actually collapse in the center.

    five carrot cake cupcakes on a wooden board with maple frosting and chopped pecans on top

    How to make vegan maple buttercream

    The best part of this recipe? Mile high frosting, of course! Maple buttercream frosting is not only SO easy to make, but it's incredibly delicious and requires just three simple ingredients.

    The first step is to cream the butter and maple syrup together until it's super fluffy. Then, gradually add in the powdered sugar ½ cup at a time and beat together.

    Once all the powdered sugar has been added, continue beating the frosting another 5 minutes. You'll notice the frosting will get SUPER airy & lighter in color during these extra 5 minutes, so don't skip it!

    a bowl of whipped maple buttercream frosting

    FAQ & Expert Tips:

    Do you peel carrots for carrot cake?

    Yes! While I don't peel carrots in some of my savory recipes like my Carrot Cauliflower soup, I always peel them for baked goods! The skin can have a bitter texture after baking so you always want to remove it.

    Can I turn this recipe into a carrot cake?

    Probably, but I do not know the exact pan that would be a fit. If you do try making this as a cake, the cake pan should be ⅔ full of batter before baking for the best results. Better yet, if you want a cake recipe, try my Vegan Carrot Cake instead!

    How do I store leftover cupcakes?

    If the carrot pecan cupcakes are unfrosted they can be stored in a closed container at room temperature for 2-3 days, in the fridge 5-7 days, or in the freezer up to 1 month. If frosted, they must be stored in the fridge or freezer or the frosting will melt. I HIGHLY recommend storing cupcakes in the freezer over the fridge as the fridge tends to dry out the cake.

    a carrot cake cupcake with maple frosting with a bite taken out

    I truly hope you love these delicious Vegan Carrot Cake Cupcakes with Maple Frosting & Pecan crumbles! They are perfect for Easter, Mother's Day, or any spring gathering. Enjoy!

    -TSG

    More vegan cupcake recipes you will love:

    • a board of cupcakes with fresh blueberry frosting and earl grey tea
      Vegan Earl Grey Cupcakes & Blueberry Frosting
    • red velvet cupcake in open cupcake liner with cream cheese frosting and sprinkles
      Vegan Red Velvet Cupcakes
    • funfetti cupcakes topped with vanilla frosting and rainbow sprinkles
      Vegan Funfetti Cupcakes
    • four chocolate cherry cupcakes in liners with vanilla speckled frosting and a red cherry on top of each cupcake
      Vegan Chocolate Cherry Cupcakes

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    a close up shot of a carrot cake cupcake with maple frosting and pecans crumbled on top

    Vegan Carrot Cake Cupcakes

    The perfect small-batch carrot cake cupcake recipe topped with a fluffy & luscious maple buttercream frosting!
    4.85 from 13 votes
    Print Pin
    Course: Vegan Cakes + Cupcakes
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 7 cupcakes
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Carrot Cake Cupcakes:

    • ½ cup oat milk
    • ½ tablespoon apple cider vinegar
    • ⅓ cup grated carrots
    • ¼ cup white sugar
    • 2 tablespoon brown sugar
    • 1.5 tablespoon olive oil or any liquid oil
    • 1 teaspoon vanilla
    • ¾ cup all-purpose flour
    • ½ teaspoon cinnamon
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 tablespoon crushed pecans

    Maple Frosting:

    • ½ cup cold vegan butter
    • 1.5 tablespoon maple syrup
    • ¾-1 cup powdered sugar, sifted
    • Additional crushed pecans & cinnamon to top

    Instructions

    • Preheat the oven to 350F and line a muffin pan with 7 cupcake liners. Finely grate the carrots and set aside.
    • Add the oat milk and apple cider vinegar to a small bowl and let sit for 1-2 minutes until milk starts to curdle. This forms the vegan buttermilk. Then, add in the grated carrots, white sugar, brown sugar, olive oil, and vanilla. Whisk together.
    • Next, add in the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Make sure to add the flour first and pile the other dry ingredients on top so they get mixed in evenly. Mix everything together until all the streaks of flour are gone and you have a thick batter. I highly recommend using a whisk when mixing cupcake batter to avoid over-mixing.Then, gently fold the crushed pecans into the batter.
    • Fill the cupcake liners with the carrot cake batter until they are about ⅔ full. Then, add to the oven and bake for 18-22 minutes (for my oven, 20 minutes is the perfect time).
    • Remove the cooked cupcakes from the oven and immediately transfer to a wire rack to finish cooling. Don't let them sit in the hot muffin tin when cooling or they could overcook/become soggy on the bottom.
    • Once the cupcakes have cooled, make the maple frosting.
    • Add the vegan butter and maple syrup to a large mixing bowl and use an electric/standing mixer to beat together until fluffy, about 3-5 minutes. Then, gradually add in the powdered sugar ½ cup at a time until the frosting has reached your desired sweetness. Continue beating the frosting another 3-5 minutes until it is super fluffy and becomes light in color.
    • Add the maple frosting to a piping bag and pipe onto the cooled cupcakes. Top with additional crushed pecans, a dash of cinnamon, and serve!

    Notes

    • Oat milk: Can be subbed 1:1 for any plant-based milk like soy, rice, and almond. Just make sure to use plant-based milk without tons of additives for the best results!
    • Apple cider vinegar: This helps to create vegan buttermilk and is needed to interact with the baking soda. Can be subbed 1:1 for lemon juice.
    • Olive oil: Can be subbed 1:1 for any liquid oil. I don't recommend coconut oil because it can sieze up and turn solid. For oil-free carrot cake cupcakes, just sub for applesauce!
    • Vegan butter: I like using Earth Balance, Miyokos, or Flora Plant butter.
    • If the cupcakes are unfrosted they can be stored in a closed container at room temperature for 2-3 days, the fridge 5-7 days, or in the freezer up to 1 month.
    • If frosted, they must be stored in the fridge or freezer or the frosting will melt. I HIGHLY recommend storing cupcakes in the freezer over the fridge as storing in the fridge can dry out the cake.

    Nutrition

    Serving: 1cupcake | Calories: 320kcal | Carbohydrates: 39g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 2g | Sodium: 266mg | Potassium: 74mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1055IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Vegan Oatmeal Cream Pies
    Carrot Lentil Ginger Soup »

    Sign up for our newsletter!

    And receive our FREE ebook with 6 easy 30-minute weeknight dinners to help you eat more plant-based meals!

    Reader Interactions

    Comments

    1. Abby says

      August 24, 2023 at 1:49 pm

      Hello those look amaing! I'm going to make them. Is there anyway you could tell me how to subsitute the vegan butter for spectrum shortening? Vegan butter is just so expensive.

      Reply
      • Megan says

        August 24, 2023 at 2:58 pm

        Technically it could be a 1:1 substitute, but vegan butter has a lot more flavor than shortening so I don't think it will taste as good unfortunately.

        Reply
    2. Nancy says

      July 08, 2023 at 1:01 pm

      5 stars
      This recipe is wonderful!

      Reply
      • Megan says

        July 10, 2023 at 5:15 pm

        Thank you!

        Reply
    3. Edith says

      April 10, 2023 at 6:29 pm

      hi!! i used this recipe to make a cake and it was one of the best cakes i’ve ever made!!! and i could share it with my vegan mom 😀

      i doubled the recipe and put it in an 8x8 baking dish, and it was perfect. since then i’ve made it AGAIN and quadrupled it. was still delicious, and it fit the dish much better, but was much more dense as it had to cook longer! next time i’ll try it in layers and i’m pretty sure it will be best of both worlds: more cake while still being light and fluffy :]

      Reply
      • Megan says

        April 10, 2023 at 6:31 pm

        Amazing thank you SO much for the review and love hearing how it can be baked in a cake pan when doubled!

        Reply
    4. patricia says

      April 07, 2023 at 6:31 pm

      Can these be made with gluten-free flour? If so what kind do you recommend?

      Reply
      • Megan says

        April 07, 2023 at 11:46 pm

        A gluten-free all-purpose mix should work but I've personally never tried it- I recommend trying the one from Bob's Red Mill. Other flour alternatives won't work.

        Reply
    5. Savannah says

      March 13, 2023 at 12:35 am

      5 stars
      Amazing! So very tasty and I loved the frosting!

      Only downside was it made 6 instead of 8 regular sized.

      Amazing still!

      Reply
      • Megan says

        March 13, 2023 at 1:22 pm

        So glad you enjoyed them! 🙂

        Reply
    6. Martha says

      March 11, 2023 at 10:58 pm

      This recipe is amazing!
      I’m not a fan of very many vegan recipes but this one was deliciously moist and very flavorful.
      So glad you shared it.

      Reply
      • Megan says

        March 12, 2023 at 9:30 pm

        Thank you so much glad you liked them!

        Reply
    7. Jasmine says

      May 26, 2021 at 5:23 pm

      5 stars
      Love that it is an one-bowl recipe! Quick and easy to whip up in a jiffy! I omitted the pecans due to nut allergies, but the cupcakes still tasted phenomenal! The maple frosting compliments the cupcakes perfectly since the cupcakes themselves are not overly sweet. Delicious! 😋💖🥕🍁

      Reply
    8. Avery says

      May 25, 2021 at 2:30 am

      These cupcakes are so light and fluffy, lots of cinnamon but not too much! The maple didn't want to incorporate into the butter at first, but it did and turned out delicious!

      I would love to try adding pineapple, do you have any advice on how to balance out the liquid?

      Reply
      • Megan says

        May 25, 2021 at 1:10 pm

        So glad you liked them! The maple buttercream starts off kind of chunky, but gets super smooth and fluffy as you keep whipping it so I'm so happy it worked out :). Unfortunately, I do think adding Pineapple would be too much liquid for this recipe and may make the batter too dense if you do BOTH pineapple and carrot. You could try swapping out 1/2 of the carrot for pineapple and see how that goes. I'll have to experiment with this a bit before I could give tons of advice on that addition!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Early Fall Favorites:

    • pan of muffins with streusel topping and apple slices on top
      Vegan Apple Streusel Muffins
    • bowl of butternut squash apple soup with coconut cream, sourdough croutons, and fresh thyme on top
      Vegan Butternut Squash Apple Soup with Sourdough Croutons
    • plate of caramelized onion roasted garlic pasta alongside an onion, and garlic cloves with fresh thyme on top.
      Vegan Caramelized Onion & Roasted Garlic Pasta
    • two cinnamon sugar donuts stacked on top of eachother with a bite missing from the top donut
      Baked Vegan Apple Cider Donuts
    • two cookies topped with a gooey apple pie filling propped against each other.
      Vegan Apple Pie Cookies
    • bowl of stew with 3 dumplings and vegetables like carrots, mushrooms, onion, celery, and thyme.
      Vegan Dumpling Stew
    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Early Fall Favorites:

    • pan of muffins with streusel topping and apple slices on top
      Vegan Apple Streusel Muffins
    • bowl of butternut squash apple soup with coconut cream, sourdough croutons, and fresh thyme on top
      Vegan Butternut Squash Apple Soup with Sourdough Croutons
    • plate of caramelized onion roasted garlic pasta alongside an onion, and garlic cloves with fresh thyme on top.
      Vegan Caramelized Onion & Roasted Garlic Pasta
    • two cinnamon sugar donuts stacked on top of eachother with a bite missing from the top donut
      Baked Vegan Apple Cider Donuts
    • two cookies topped with a gooey apple pie filling propped against each other.
      Vegan Apple Pie Cookies
    • bowl of stew with 3 dumplings and vegetables like carrots, mushrooms, onion, celery, and thyme.
      Vegan Dumpling Stew

    categories


    Footer

    ↑ back to top

    About

    • About
    • Contact

    Resources

    • All Recipes
    • Popular Recipes
    • Discount Codes

    Terms & Conditions

    • Privacy Policy & Disclaimer

    Copyright © 2023 ShortGirlTallOrder®. All Rights Reserved.