Vegan Carrot Cake Cupcakes {Vegan, Gluten-Free}

Vegan Carrot Cake Cupcakes {Vegan, Gluten-Free}

Share this post

Carrot cake anything, is actually one of my favorite flavors for cakes and cupcakes. It’s a staple around Easter time, yet the spices remind me of my favorite season to come, Fall. As I am trying to eat vegan and gluten-free for health reasons, I have decided to try my hand at yet another classic recipe with these gluten-free and vegan carrot cake cupcakes. And I must say that these came out really good! The first batch I made were too wet, so I adjusted the recipe until they came out just right :). Gluten-free baking can be really tricky, and lead to dense baked goods if you aren’t careful. In some baked goods this is not noticeable (e.g., a chocolate chip cookie) but in goods that have more of an airy texture like a cupcake, weighing out the flour becomes critical. I am lucky in that I can still eat traditional flour products, so I bounce back and forth between the two to make sure that the gluten-free version has the same texture as the original. As for the frosting, I like to pair vegan carrot cupcakes with either a traditional vegan cream cheese frosting (recipe to come soon!) or a vegan vanilla frosting. If you are looking to save on cost, the vanilla frosting is the way to go. Vegan cream cheese is still very expensive!

How to Make Vegan Carrot Cupcakes: Step-By-Step

1. Preheat oven to 350F. Prepare muffin pan by placing a liner in each cup or by greasing each cup. In a large glass bowl, add everything but the flour. Mix until combined.

A mixture of unsweetened applesauce, granulated sugar, extra light olive oil, vanilla extract, shredded carrots, baking soda, baking powder, Kosher salt, ground cinnamon, ground all spice, and chopped walnuts in a large glass bowl.

2. Add flour in two batches, stirring after each addition. Flour weights: 4.8 oz/cup (gluten-free 1:1 all purpose), 4.25 oz/cup (regular all-purpose flour)

Addition of gluten-free flour to the vegan carrot cake cupcake batter in a large glass bowl. A stainless steel spoon sits in the bowl at the top of the image.

3. Fill each cupcake liner with about 3-4 tablespoons of batter. Cupcake liner should be 2/3-3/4 full. Do not overfill, or your oven will be a mess! Been there, done that :).

Vegan carrot cake cupcake batter in a lined muffin pan prior to baking.

4. Bake for 25-30 minutes, or until an inserted toothpick comes out clean and the cupcake bounces back after it’s been lightly pressed.

Vegan carrot cake cupcakes in a lined muffin pan after baking.

Top With:

More Recipes Like This:

In the center of the photo is a vegan vanilla buttercream frosted vegan carrot cake cupcake surrounded by light green paper Easter grass. The cupcake is topped with chopped walnuts and ground cinnamon. More frosted cupcakes sit in the background.

Vegan Carrot Cake Cupcakes {Vegan, Gluten-Free}

These vegan carrot cake cupcakes are so moist and delicate! Top with a vegan cream cheese or a vegan vanilla frosting.
5 from 4 votes
Print Rate
Course: Cupcakes
Cuisine: American
Keyword: Easter, gluten-free, vegan
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 12 cupcakes
Calories: 216kcal

Ingredients 

  • 1/3 cup unsweetened applesauce
  • 1/3 cup extra light olive oil
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground all spice
  • 1 1/2 cups gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour) (OR regular all-purpose flour)

Instructions

  • Preheat oven to 350F. Prepare muffin pan by placing a liner in each cup or by greasing each cup.
  • In a large glass bowl, add everything but the flour. Mix until combined.
  • Add flour in two batches, stirring after each addition.
  • Fill each cupcake liner with about 3-4 tablespoons of batter. Cupcake liner should be 2/3-3/4 full. Do not overfill!
  • Bake for 25-30 minutes, or until an inserted toothpick comes out clean and the cupcake bounces back after it's been lightly pressed.

Notes

Flour weights: 4.8 oz/cup (gluten-free 1:1 all purpose), 4.25 oz/cup (regular all-purpose flour)
To freeze: Place cupcakes on a wax paper lined baking sheet and transfer to the freezer. Once frozen, individually wrap each cupcake in saran wrap, place in a labeled ziploc freezer bag, and store for up to one month in the freezer.
The nutrition label is for the cupcake only, without any frosting. The final nutrition label will depend on which frosting you top your cupcake with.
Nutrition Facts
Vegan Carrot Cake Cupcakes {Vegan, Gluten-Free}
Amount Per Serving (1 cupcake)
Calories 216 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 1.1g7%
Trans Fat 0g
Polyunsaturated Fat 4.4g
Monounsaturated Fat 3.3g
Cholesterol 0mg0%
Sodium 197.7mg9%
Potassium 86.9mg2%
Carbohydrates 34.5g12%
Fiber 1.6g7%
Sugar 17.7g20%
Protein 1.9g4%
Vitamin A 3060IU61%
Vitamin C 2.6mg3%
Calcium 24mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
ARE YOU MAKING THIS RECIPE OR OTHERS? Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.


4 thoughts on “Vegan Carrot Cake Cupcakes {Vegan, Gluten-Free}”

Leave a 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.