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Eggless Carrot Cupcake

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


Dry Ingredients

  • All purpose flour - 1 Cup
  • Baking powder - ½ tsp
  • Baking Soda - ½ tsp
  • Salt -¼ tsp

Wet Ingredients

  • Butter - ¼ cup
  • Sugar - ½ Cup
  • Curd / Yogurt - ¾ Cup
  • Milk - 3 Tbsp
  • Vanilla essence - ½ tsp
  • Cinnamon powder - ¼ tsp
  • Grated carrot - ½ Cup tightly packed
  • Chopped Walnuts - 2 Tbsp Optional
  • Raisins - 2 Tbsp Optional


  • First take a mixing bowl, add all items listed under "Dry Ingredients" and mix or sieve until combined well.

    carrot carrot
  • Melt the butter and keep aside to bring it to room temperature. Take a separate large mixing bowl, add the sugar, yogurt and milk and whisk well until the sugar is dissolved. Add the melted butter and mix well until nicely combined.

    carrot carrot

    carrot carrot
  • Now add the vanilla essence, cinnamon powder and mix well. Add the grated carrot and stir until combined.

    carrot carrot

    carrot carrot
  • Add the dry ingredients to the wet ingredients and fold until combined. Add the chopped walnuts and raisins and fold them into the batter.

    carrot carrot

    carrot carrot
  • Preheat the oven to 360 F. Line or grease a muffin pan and pour the batter into the moulds about ¾ full. Bake for about 15-20 mins, until the muffins are fully done. A toothpick inserted into the middle should come out clean.

    carrot carrot

  • Leave the cupcake to come to room temperature. Enjoy.
    carrot cupcake

Notes | FAQ

- Cooking time would vary based on oven setting. So adjust cooking time accordingly.
- The same batter can be poured into a cake pan and baked into a delicious carrot cake. You can use a cream cheese frosting similar to the red velvet cake.
- I had added the raisins, but skipped the chopped walnuts.
Adapted from Sharmi's Passions