41 Reviews of Eggless Vegan Carrot Cake Cupcakes

From: Boo's Mom

On Sep 13, 2006

I was surprised these turned out great. I have tried many vegan recipes with dense results. This was amazing, I also tried it with the recommened Lemon Cream Cheese Icing, it was a wonderful pair! Next time I'll add raisins and nuts too!

From: chiclet

On Jul 18, 2006

We have a winner! I made these for my birthday party they were a hit among vegans and non-vegans alike! Some people had no idea that they were eating vegan food until I told them! I frosted the cupcakes with Lemon-Cream Cheese Frosting #70860, which I made with vegan cream cheese. It was a killer combination, and I will definitely make these cupcakes again. Thank you so much XxXxkittykat!

From: bunnyboyle

On May 5, 2006

I begrudgingly made these b/c I felt badly that my one vegan friend could never eat my baked goods at dinner parties. I was actually angry and annoyed while baking, but after they were done and frosted (w/ a vegan cream cheese frosting, topped with walnuts), I tasted one. They are absolutely delicious. Furthermore, they turned out yummier than the non-vegan cake I took along for my other friends. The cupcakes were a huge hit with everybody. I will definitely make again.

From: ladypit

On Mar 15, 2007

Very nice carrot cake that you would never realize doesn't have eggs or milk in it. I found them a tad bland which surprised me with all the spices. I frosted mine with Cream Cheese Icing (Mrs. Echard Icing) (which makes them non vegan but I was looking for healthier not necessarily vegan) which was a nice combination. Thanks.

From: geminilady

On Mar 17, 2007

These have just come out of the oven. I don't think I will manage to make any icing for them before they all get demolished! They are delicious - lovely and light. I've never been very successful before with carrot cake, but these are very moist. I might even make one large cake out of this recipe when I want to make carrot cake.

From: Chef #1174066

On Jun 4, 2009

Delicious! My 7 year old daughter and 3 year old son love these. Nice flavor and texture. More of a muffin IMO but topped with cream cheese frosting they are a huge hit. I only got 20 cupcakes from the recipe, but they were great, would make this again.

From: kokeshi doll

On Aug 18, 2007

I was very happy with this cake. I baked in in a 9 x 13 pan and it took 40 minutes in my oven. Did not sink in the middle like many vegan cakes do. I used spelt flours, both white and whole, instead of wheat, which made a denser, heavier cake, which I like. I used more cinnamon and added cloves which I always do when using whole grain flour. Also added walnuts. Made a "cream cheese" frosting with Tofutti brand non-hydrogenated cream cheese substitute. Fantastic vegan cake.

From: EvaNZ

On Mar 23, 2008

I soooo loved this carrot cake. I added another 1/2 cup of apple sauce. I also made a frosting of vegan margarine, coconut, icing sugar, lemon juice and vanilla essence. To die for! Even my male colleagues who oppose my vegan lifestyle liked it. Will definitely make it again!

From: jamie the vegan

On Jan 17, 2008

Wow! These were amazing! I think these might have been the best cupcakes I Have ever had! Oh, and I made one little change when I made them, and I think it worked out really well, when you make the frosting, add a drop of orange extract, it's really good. And they weren't very hard at all, they were very easy. I don't even know what else to say other than they were amazingly delicious!

From: peachy_pie

On Apr 11, 2008

I just made 150 of these two days ago for the childcare centre I work at. What a great afternoon tea, and the kids had a ball making them. My only problem was that the batter was too dry so I ended up adding more pineapple and more oil. Then again, I was cooking with 5 year olds, so who knows what they did...they probably ate half the pineapple before putting it in!