Eggless Vegan Carrot Cake Cupcakes are such a joy to bake, dear—they’re moist, flavorful, and nobody will ever guess they’re made without eggs! These little treats are perfect for sharing with loved ones who follow a vegan lifestyle, or for anyone who simply loves a good carrot cake.
What makes these cupcakes truly special is the applesauce, which creates the most tender crumb you could imagine while keeping everything naturally sweet. The warm spices—especially that cinnamon—remind me of baking on cozy autumn mornings, and the combination of baking soda and baking powder gives them just the right rise.
I love serving these at gatherings because they bring everyone together around the table, no matter their dietary choices. My grandchildren always ask for seconds, and I’m so proud to tell them these treats are made with wholesome ingredients straight from my kitchen.
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Eggless Vegan Carrot Cake Cupcakes
Ingredients
- 1.5 teaspoon Baking Powder
- 0.5 cup Applesauce
- 2.5 cup All-Purpose Flour
- 0.75 cup Sugar
- 2 teaspoon Baking Soda
- 1.5 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.25 cup Canola Oil
- 2 cup Carrots
- 1 cup Pineapple
Instructions
- In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
- In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add flaked coconut, nuts, or raisins if desired.
- Scoop mixture into 24 cupcake liners.
- Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powdered sugar, ‘fake’ butter, vanilla, and water).
