Eggless Carrot Cake Cupcakes
Warm spices, sweet grated carrot, and a cloud of tangy cream cheese frosting — these cupcakes deliver everything you love about a classic carrot cake in perfectly portioned form, and the batch makes exactly 12. The secret to keeping them moist and tender without any eggs is a flax gel made from ground flaxseed and water, which binds the batter beautifully and lets the applesauce and vegetable oil do the rest of the heavy lifting. The result is a cupcake with a soft, springy crumb that genuinely doesn't taste like anything is missing. Cinnamon, ginger, and nutmeg layer in that cozy, aromatic warmth, while optional chopped walnuts add a satisfying crunch if you're into a little texture contrast. The frosting is a straightforward whipped cream cheese situation — butter, powdered sugar, vanilla — and it pipes or spreads like a dream onto fully cooled cupcakes. These are the kind of thing you bring to a gathering and nobody asks a single question about what's in them, they just reach for a second one.
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts (optional)
For the frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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