These cupcakes are incredibly moist and flavorful thanks to the carrots, oil, and warm spices like cinnamon and nutmeg. They’re easy to make and portioned for convenience, making them great for parties, potlucks, or lunchbox treats. The tangy cream cheese frosting balances the sweet and spiced cake perfectly, and you can customize them with nuts, raisins, or pineapple to suit your taste. They offer everything you love about carrot cake—in cupcake form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Vanilla extract
Grated carrots
Optional: chopped walnuts, pecans, raisins, or crushed pineapple
For the cream cheese frosting:
Cream cheese, softened
Unsalted butter, softened
Powdered sugar
Vanilla extract
Directions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, mix granulated sugar, brown sugar, eggs, oil, and vanilla until well combined.
Stir in the grated carrots and any optional add-ins like nuts or raisins.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
Frost the cooled cupcakes and garnish with chopped nuts or shredded carrots if desired.
Servings and timing
This recipe makes 12 cupcakes. Preparation time: 20 minutes Bake time: 22 minutes Cooling and frosting time: 30–40 minutes Total time: approximately 1 hour 15 minutes
Variations
Pineapple twist: Add ½ cup crushed pineapple (drained) to the batter for extra moisture and sweetness.
Raisin lovers: Stir in ½ cup golden or regular raisins for more texture.
Nutty version: Add ½ cup chopped walnuts or pecans for crunch.
Coconut addition: Mix in ¼ cup shredded coconut for a tropical touch.
Mini cupcakes: Make mini versions by using a mini muffin pan and reducing bake time to 12–14 minutes.
Storage/Reheating
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for best texture. To freeze, wrap unfrosted cupcakes tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and frost before serving.
FAQs
Can I use pre-shredded carrots?
It’s best to grate fresh carrots for moisture and texture. Pre-shredded carrots are often too dry and coarse.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them just before serving.
Do I have to use cream cheese frosting?
No, you can use buttercream or whipped cream frosting, but cream cheese is the classic choice.
Can I make this recipe into a cake?
Yes, use the batter for an 8-inch round cake or a loaf pan—adjust bake time accordingly.
What oil works best?
Vegetable or canola oil works well for a neutral flavor and moist texture.
Can I make them dairy-free?
Use a dairy-free frosting and substitute oil and non-dairy milk if needed.
How fine should I grate the carrots?
Use the fine or medium holes on a box grater—avoid large shreds for even texture.
Are these cupcakes very sweet?
They’re moderately sweet, balanced by the tangy frosting. You can reduce sugar slightly if desired.
Can I add orange zest?
Yes, a bit of orange zest adds a lovely fresh flavor that complements the spices.
How do I make the frosting pipeable?
Chill the frosting briefly before piping to help it hold its shape better.
Conclusion
Carrot Cake Cupcakes are the perfect bite-sized treat that delivers all the cozy flavor of traditional carrot cake with the convenience of cupcakes. Moist, warmly spiced, and topped with creamy frosting, they’re ideal for any occasion—simple enough for everyday baking, special enough for celebrations. Make a batch and watch them disappear!
Carrot Cake Cupcakes are moist, spiced, and topped with luscious cream cheese frosting. These individual treats deliver all the cozy flavor of traditional carrot cake in a fun, portable form—perfect for spring holidays, birthdays, or everyday baking.
Author:Catherine
Prep Time:20 minutes
Cook Time:22 minutes
Total Time:1 hour 15 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups grated carrots
Optional: 1/2 cup chopped walnuts or pecans
Optional: 1/2 cup raisins or crushed pineapple, drained
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, mix granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
Stir in grated carrots and any optional add-ins like nuts, raisins, or pineapple.
Add the dry ingredients to the wet and stir until just combined.
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
Frost cooled cupcakes and garnish with chopped nuts or shredded carrots if desired.
Notes
Add 1/2 cup crushed pineapple for extra moisture and flavor.Use golden or regular raisins for added texture.Mix in 1/4 cup shredded coconut for a tropical twist.Make mini cupcakes by using a mini muffin pan—reduce bake time to 12–14 minutes.Chill frosting before piping for a firmer texture.
