Eggless Carrot Cake Cupcakes Recipe (2024)

Can I Use Store Pre-Shredded Carrots for This Recipe?

When it comes to baking, I don’t recommend using store pre-shredded carrots because these usually have lost a lot of moisture. So, I highly recommend grating fresh carrots.

What Is theEasiest Way to Shred Carrots?

The easiest way to shred carrots is using a small food processor. To do so place the chopped carrots in the food processor and pulse until finely chopped.

How Many Carrots Do I Need to Have 1 Cup of Shredded Carrot?

2-3 medium carrots to yield approximately 1 cup of moist carrot shreds.

Can I Make These Cupcakes Ahead of Time?

Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting canalso be made 1 day in advance, covered, and stored in the refrigerator until ready to use.

Can I Use This Recipe to Make Mini Carrot Cake Cupcakes?

Yes, if you want to make these cupcakes in aminiature muffin tininstead of a regular muffin tin, usemini paper linersand bake them for around 10-12 minutes. Check the cupcakes for around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean, they are done.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 12 cupcakes

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

• Preheat oven to 350º F (175º C). Line a cupcake pan with cupcake liners.

• In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

• In a separate medium bowl, whisk together sugars, oil, yogurt, apple sauce, and vanilla.

• Add the wet ingredients to the dry ingredients and mix just until combined. Stir in grated carrots; mix until well combined.

• Spoon the batter into liners, filling 2/3 of the way full.

• 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

• 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:

• 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.

• 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.

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