Eggless Vegan Carrot Cake Cupcakes Recipe

Name: Eggless Vegan Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons baking powder; 1/2 cup unsweetened applesauce; 2 1/2 cups flour; 3/4 cup sugar; 2 teaspoons baking soda; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 cup canola oil; 2 cups carrots, grated; 1 cup crushed pineapple

Servings: persons

1 1/2 teaspoons baking powder
1/2 cup unsweetened applesauce
2 1/2 cups flour
3/4 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup canola oil
2 cups carrots, grated
1 cup crushed pineapple

1
In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
2
In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3
Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
4
Mix well.
5
Add flaked coconut, nuts, or raisins if desired.
6
Scoop mixture into 24 cupcake liners.
7
Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
8
Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).

652

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 teaspoons baking powder, 1/2 cup unsweetened applesauce, 2 1/2 cups flour, 3/4 cup sugar, and more.

Yes, Eggless Vegan Carrot Cake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggless Vegan Carrot Cake Cupcakes

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