Egg-less Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting

Fall season is right around the corner, and we all know what that means – lots and lots of pumpkin flavored baked goodies to eat! Not to forget, good old cinnamon flavored ones too! Cakes and cookies with cinnamon in them are my all time favorite. The wonderful aroma of cinnamon-y goodies baking in the oven can be matched by no other.

It was the foodie’s birthday last week, and although it was agreed upon that there wouldn’t be any cake this time (we have eaten way too much cake and rich food in the past few weeks), I just couldn’t ‘not bake a cake’. I restrained from turning on the oven up until the morning of his birthday, and then I just decided to go ahead and bake, for the greater good of mankind; because we all know that CAKE is the answer to everything. Isn’t it?

Once I decided to bake a cake, I googled and found this recipe, and adapted it to my liking. I made cupcakes instead of one large cake; substituted a part of the flour with whole wheat flour, and butter with canola oil – just to make it a tad bit healthier.

You will not even notice that the cupcakes are egg-less, and that they have whole wheat flour in them. The texture of the cupcakes, the crunch of the pecans in them, and the amount of cinnamon and nutmeg in them is just right. It was healthy and tasty enough to make the foodie happy. 🙂

Carrot Cake with Cream Cheese Frosting

Egg-less Carrot Cupcakes with Cream Cheese Frosting

  • Servings: 22 cupcakes
  • Print


For the Cupcakes:

  • Whole Wheat Flour – 3/4 cup
  • All Purpose Flour/ Maida – 1 and 1/4 cups
  • Baking Soda – 1 teaspoon
  • Baking Powder- 1 teaspoon
  • Cinnamon – 1 teaspoon
  • Nutmeg – 1/8 teaspoon
  • Salt – 1/2 teaspoon
  • Thick Yogurt – 3/4 cup
  • Water – 1/4 cup
  • Brown Sugar – 1/2 cup
  • Granulated Sugar – 1 cup
  • Canola Oil – 1/2 cup
  • Vanilla Extract – 1 teaspoon
  • Grated Carrot – 2 cups
  • Chopped Pecans – 1/4 cup

Egg Substitute:

  • 2 tablespoons flax seed meal in 6 tablespoons water

For the Frosting:

  • Unsalted Butter (room temp) – 1/2 stick (4 tablespoons)
  • Cream Cheese (room temp) – 8 oz.
  • Powdered Sugar – 1 and 1/2 cups
  • Vanilla extract – 1 teaspoon

For the Cupcakes:

  1. Preheat the oven to 350° F (180° C). Line the muffin/cupcake pan with cupcake liners.
  2. Prepare the egg substitute and keep it aside for 10 minutes.
  3. Sift the flour, baking soda, baking powder and salt into a mixing bowl. Add cinnamon and nutmeg to it.
  4. In a separate bowl, add the yogurt, water, brown sugar, granulated sugar, vanilla extract, and mix till sugar is dissolved and then add oil to it.
  5. Next, add the prepared flax egg substitute to the wet ingredient mixture.
  6. Add the dry ingredients to the above wet ingredient mixture in parts, making sure that there are no lumps. Do not over-mix the batter.
  7. Next, add the grated carrot and chopped pecans to the batter and fold them into the batter.
  8. Add the batter into the pan, making sure to fill the liners only up to two-thirds.
  9. Bake at 350° F (180° C) for 25 to 30 minutes, or until a toothpick inserted comes out clean.
  10. Allow the cupcakes to cool down completely on a cooling rack.

For the Frosting:

  1. Add the butter, cream cheese and vanilla extract to a mixing bowl and using an electric or stand mixer, beat it well till it forms a uniform mixture.
  2. Add the powdered sugar in parts to the above mixture and beat it, just enough to incorporate the sugar thoroughly into the frosting.
  3. Refrigerate the cream cheese frosting until ready to use.
  4. Once the cupcakes have completely cooled, add the frosting and toppings as desired (see notes).

Cupcakes: Nutrition Per Serving*: Calories – 143; Fat – 6 grams; Protein – 2 grams; Carbs – 19 grams; Fiber – 1 gram
Frosting (per cupcake): Nutrition Per Serving*: Calories – 86; Fat – 5 grams; Protein – 1 gram; Carbs – 9 grams; Fiber – 0 grams


  • The nutrition per serving provided for the frosting is calculated assuming that the frosting gets divided equally for 22 cupcakes.
  • The original recipe calls for 1 cup of powdered sugar, but I found the frosting to be too tangy for my taste, so I added 1 and 1/2 cups of sugar in total.
  • The topping seen in the pics is toasted coconut flakes. If you would like to use the same, toast around half a cup of unsweetened coconut flakes in a pan (on the stove-top) and once cooled, sprinkle on the cupcakes.
  • *Nutritional information from MyFitnessPal

I am sharing this at Angie’s Fiesta Friday #82, co-hosted by  Kaila @ GF Life 24/7 and Sarah @ Sarah’s Little Kitchen.

I am also sharing this at:

Recipe of the Week | Tickle My Tastebuds


25 thoughts on “Egg-less Carrot Cupcakes with Cream Cheese Frosting

  1. I cannot wait to make more fall flavored treats. My favorite fall dish is a butternut squash soup. Thank you so much for bringing these cupcakes to the fiesta. I love the crunch of the pecans, what a great addition! Hope you have a wonderful week! 😀

    Liked by 1 person

  2. Hi Ranjana:

    Thank you for the carrot cup cake recipe. I wrote few questions to Sandeep and I followed his answers. I have few more questions?

    1. When should I add the egg substitute (flax seed+water)? Is it to the Yogurt & sugar solution? If yes, is it before or after doing the ‘mixing’ to dissolve sugar?
    2. You suggested to add oil after sugar is dissolved? Some body else suggested to mix ‘yogurt’ and oil first. Does it make any difference? What should I do?
    3. My cup cakes ‘rose’ well. However, when I am eating them, it feels like it is sticking to the upper part of the mouth? Am I missing doing something to have good pluffyness of my cupcake?

    I would greatly appreciate your responses.



    • Hi Ravi,
      Yes, he told me about it! 🙂
      1) I didn’t realize that I had missed mentioning the addition of flax egg. Sorry.. I have updated the instructions now.
      2) It shouldn’t really matter, because the sugar dissolves pretty quickly either way. I just prefer to do it this way, since I can make sure that the sugar has completely dissolved before adding oil to it.(We would probably have to follow a more ‘defined’ procedure if we were using eggs and butter; egg-less baking is more forgiving) 🙂
      3) There might be a few reasons for the sticky cupcakes:
      a)From my experience, the yogurt that we get here in the USA is very different compared to the yogurt/curds that we use in India. Maybe this could be the reason? You could try adding milk instead of yogurt…But reduce the quantity to 1/2 cup or lesser (I would suggest adding 1/4 cup milk and then increasing the quantity one tablespoon at a time, based on the thickness of the batter; it is OK to add extra milk to the mixed batter to adjust the consistency). This is only a suggestion, I have not tried substituting yogurt with milk in this particular recipe. 🙂
      b)Oven temperature plays a major role in how the cupcakes turn out. Even though your oven reads 180/350 degrees, the actual temperature might be different. If it is happening with other cakes that you bake too, maybe you could get an oven thermometer to check the temperature and adjust the baking temperature accordingly.
      c)If it is only the tops of the cupcakes that are sticky…Are you storing the cupcakes in an air-tight container and then eating them? If yes, it might be the reason why the cupcakes are becoming sticky. The sugar in the cupcakes tends to absorb moisture from the air. They might be less sticky when stored in the refrigerator. Also, frosting the cupcakes immediately after they have cooled might also help in this case.

      Like I mentioned earlier, egg-less baking is far more forgiving, so as long as you mix ‘wet’ and ‘dry’ ingredients separately and then mix them to make the batter, you shouldn’t have too many problems… 🙂 Just make sure that with any cake batter, you don’t keep it out for too long before baking, since the soda would fizz out on the counter instead of working its magic in the oven.

      Please let me know if you need any other help!


      • Hi Ranjana:
        Thank you very much for your detailed comments. They are very helpful.
        1. I was mixing flaxseed+water mixture into the wet ingredients after sugar is dissolved and you suggested the same. Hence, I will continue that.
        2. Your suggestion to use milk in place of Indian curd appears very apt. I made vanilla flavored cupcakes using milk and they came out well. I will use milk and see how it works. Do I have to break the milk using apple cedar vinegar?
        3. Ours is brand new OTG from Morphy Richards and Vanilla flavored cupcakes came well. Hence, I feel that the temperatures are fine.
        4. You said that I should not keep the eggless cake batter for too long? How long is too long? Is it okay if I use after 25 minutes?
        5. Sugar is taking about 10 minutes to dissolve even with an electric hand mixer. Can I use powdered sugar?
        6. I got a free sample (25g) of pure vanilla powder at a conference of ice cream manufacturers. I was told that vanilla powder is better than vanilla liquid extract for baking applications. They are saying that vanilla liquid extract is better for cold applications such as ice creams. Is that right? A whole seller quoted Rs.1500/- for one liter of pure vanilla extract and Rs.6000/- for a kg of pure vanilla powder. They are not ready to sell packs less than 1liter/1kg. Any comments on the quoted prices?
        I am very likely to make carrot cupcakes today evening with fore-mentioned updates to the recipe. I will write to you tomorrow on how they have come.
        Thanks again for sparing time to give detailed suggestions.


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