This recipe for dairy-free carrot cupcakes was the very first recipe that I created for Allergic Living magazine. It needed to have options for gluten-free and top allergen-free, so I tested it SIXTEEN times. Needless to stay, I think I nailed it. These tender moist cakes are topped with a sweet and tangy pineapple cream cheese frosting. Not a fan of pineapple? Don’t worry, I have a pineapple-free option too.
Dairy-Free Carrot Cupcakes with Options for All
I enjoyed eight wonderful years writing and editing for Allergic Living magazine, but I have never forgotten these dairy-free carrot cupcakes. Today, I’m happy to share this recipe with you and all of the delicious options. The base recipe is dairy-free, soy-free, nut-free, and raisin-free (I just know some of you don’t like them!), but it includes extensively tested options for egg-free and gluten-free too! And I have more tips and notes to share in the FAQs below.
Do You Have a Pineapple-Free Option?
You can substitute 1/2 cup applesauce for the pineapple with juice in the recipe. This helps to maintain the moisture levels. For the frosting, simply omit the pineapple.
What Type of Oil should I use in the Cupcakes?
Your favorite baking oil will work great. Lately, I’ve been using extra-light olive oil (not extra-virgin), but grapeseed oil, canola oil, vegetable oil (can contain soy), or any other neutral-tasting oil should work well. If you opt to use coconut oil, melt it first, and make sure all other ingredients (including the carrots!) are at room temperature. Cool ingredients can cause the coconut oil to solidify into little beads.
Can I just Sub a Gluten-Free Flour Blend for the Flour?
A 1:1 baking flour blend, like King Arthur Measure for Measure, will probably work just fine. I have always made this recipe with specific flours and starches, but those blends typically bake well too. Do not substitute a single gluten-free flour or grain-free flours. And definitely do not substitute coconut flour or almond flour. These flours perform much differently from wheat flour and would require additional ingredient modifications to work.
Can I just use a Vegan Egg Sub for the Eggs?
I tested these dairy-free carrot cupcakes with various egg alternatives and wasn’t happy with the results. I liked it best when I simply omitted the eggs and made the other changes noted. That batter is a little thicker, but bakes up nicely. This is an egg heavy recipe, so egg substitutes aren’t always the best solution, but you can try them if you prefer!
Is there a Dairy-Free Cream Cheese Alternative you Recommend for the Frosting?
When I first created this recipe, Daiya was a great option. There formula has changed numerous times since then, and their most recent iterations haven’t been superb. If you are okay with almonds, Kite Hill is our current favorite for mainstream brands. If you are okay with soy, Tofutti is still a good staple option. For top allergen-free, Violife is popular, and will work, but it is a bit more like a butter alternative then cream cheese. You can see comparisons in our Dairy-Free Cream Cheese Taste Test.
Why do you add Lemon to the Cream Cheese Frosting?
Most cream cheese alternatives are a little lacking in that classic tanginess. Adding just a little squeeze of lemon helps it pop. You can use pineapple juice, but lemon adds more of that contrast in flavor that I was looking for.
What Other Frosting Goes with Dairy-Free Carrot Cupcakes?
A regular dairy-free cream cheese frosting would of course work well. But we also love Dairy-Free White Chocolate Frosting or Dairy-Free Lemon Frosting with these cupcakes.
Can I Bake this Carrot Cupcake Recipe as a Cake?
You can bake it as a carrot cake instead of cupcakes. It will fill one 9-inch or 10-inch cake pan. You’ll need to double the recipe for two cake layers. The baking time will be around 40 to 45 minutes, or until the center of the cake springs back when gently touched. But when baking a cake, I typically use my Dairy-Free Carrot Cake Recipe instead.
Does the Dairy-Free Carrot Cupcake Recipe Work at High Altitude?
I have found that this treat works above 3000 feet if you use regular all-purpose flour and eggs. If you use the gluten-free or egg-free option, they become more delicate, and can collapse more easily at high altitude. If using one of these options, or baking above 6000 feet, I would reduce the baking soda to 1/2 teaspoon. For troubleshooting: if the cakes rise too quicky and collapse, then there is too much leavener. But if they have a very small dome (aren’t concave) but are squat, then more leavener is needed.
Special Diet Notes: Dairy-Free Carrot Cupcakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian. The recipe also includes options in the notes for egg-free, gluten-free, and vegan carrot cupcakes. Just be sure to use the cream cheese alternative and oil that suit your dietary needs.
- 1½ cups all-purpose flour (see Gluten-Free Option below)
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg or allspice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup firmly packed brown sugar
- ⅓ cup white sugar
- ½ cup crushed pineapple with juice
- ½ cup oil
- 2 eggs (see Egg-Free Option below)
- 1¼ teaspoons vanilla extract
- 2 cups shredded carrots
- 4 ounces dairy-free cream cheese alternative (1/2 tub)
- 2 tablespoons palm shortening, coconut oil, or dairy-free butter alternative
- 1 tablespoon drained crushed pineapple
- ½ teaspoon lemon juice
- 1 to 1½ cups sifted powdered sugar
- Preheat your oven to 350º F. and line 16 muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg or allspice, ginger, and salt.
- In a separate mixing bowl, mix the brown sugar, white sugar, pineapple, oil, and eggs with a hand mixer or whisk for 1 minute. The mixture should be emulsified and slightly creamy.
- Add the dry ingredients to the mixing bowl, and stir with a wooden spoon just until the ingredients are combined.
- Stir in the shredded carrots.
- Divide the batter between your prepared muffin cups. They will be about ⅔ to ¾ of the way full.
- Bake the cupcakes for about 25 minutes, or until a toothpick inserted into the center of one of the cupcakes, comes out clean.
- Remove the cupcakes to a wire rack to cool completely before eating or frosting.
- In a mixing bowl, beat the cream cheese alternative and the shortening, oil, or margarine with a hand mixer until soft and well-combined.
- Beat in the drained pineapple and lemon juice.
- Gradually bean in 1 cup of the powdered sugar with the mixer on low speed. If a sweeter frosting is desired, beat in up to ½ cup of additional confectioners’ sugar.
- Refrigerate the frosting while the cupcakes cool. It will thicken up as it cools.
- Once the frosting has thickened, give it a quick whip, and frost the cupcakes as desired.
- Once frosted, the cupcakes can be stored in an airtight container in the refrigerator for up to 3 to 5 days. They can be frozen for longer storage.
Egg-Free Option: Omit the eggs and white sugar, and add ¼ cup of honey or agave nectar. Increase the baking soda to 1 teaspoon. This makes just 12 cupcakes.