These cupcakes are incredibly soft, tender, and full of flavor thanks to a blend of cinnamon, nutmeg, and freshly grated carrots. The texture is perfectly moist without being dense, and the cream cheese frosting adds a tangy, creamy finish that balances the sweetness beautifully. They’re easy to make, freezer-friendly, and always a crowd-pleaser—no fancy tools or decorating skills required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking soda baking powder salt ground cinnamon ground nutmeg eggs granulated sugar brown sugar vegetable oil vanilla extract finely grated carrots optional: chopped walnuts or pecans, raisins, crushed pineapple
For the Cream Cheese Frosting: cream cheese unsalted butter powdered sugar vanilla extract
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
Add the oil and vanilla extract, mixing until smooth.
Stir in the grated carrots and any optional add-ins like nuts, raisins, or pineapple.
Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting: beat together cream cheese and butter until smooth.
Add powdered sugar and vanilla extract, beating until light and fluffy.
Once cupcakes are fully cooled, frost with cream cheese frosting using a spatula or piping bag.
Servings and timing
This recipe yields approximately 12 cupcakes. Preparation time: 20 minutes Baking time: 18–22 minutes Cooling and frosting time: 30 minutes
Variations
Nut-Free: Omit nuts if preferred or if allergies are a concern.
With Pineapple: Add a small amount of crushed pineapple for extra moisture and sweetness.
Spiced Up: Increase spices or add a pinch of ground ginger or cloves for a bolder flavor.
Mini Cupcakes: Make bite-sized cupcakes by using a mini muffin tin and reducing the bake time to 10–12 minutes.
Vegan Version: Substitute eggs with flax eggs and use dairy-free cream cheese and butter.
Storage/Reheating
Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best flavor and texture. Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost when ready to enjoy. Microwave individual cupcakes for about 10 seconds to bring them to room temperature quickly, if desired.
FAQs
Can I use pre-shredded carrots?
It’s best to use freshly grated carrots as they’re more moist and tender. Pre-shredded ones tend to be drier and coarser.
Can I make these cupcakes in advance?
Yes, you can bake the cupcakes a day in advance and store them unfrosted. Frost before serving for the freshest texture.
Can I use applesauce instead of oil?
Yes, you can substitute half or all of the oil with unsweetened applesauce for a lighter version, though the texture may be slightly different.
What type of frosting works best?
Classic cream cheese frosting is the traditional and most flavorful choice for carrot cake cupcakes.
Do I need to peel the carrots before grating?
Yes, peeling the carrots ensures a smoother texture and removes any bitterness from the skin.
How do I know when the cupcakes are done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cupcakes are done.
Can I add coconut to the batter?
Yes, shredded coconut is a delicious addition and adds more texture and flavor.
How long will the frosting hold up at room temperature?
Cream cheese frosting should not sit out for more than 2 hours. Keep cupcakes chilled if not serving immediately.
What kind of oil is best to use?
Neutral oils like vegetable, canola, or sunflower oil work best for a moist and flavorful cupcake.
Can I turn this recipe into a cake?
Yes, the same batter can be baked in an 8-inch or 9-inch round pan. Adjust baking time to about 30–35 minutes.
Conclusion
Carrot Cake Cupcakes offer the perfect blend of spice, sweetness, and creamy frosting in a fun, portable dessert. Whether you’re celebrating a special occasion or simply want a cozy, homemade treat, these cupcakes are a delicious and satisfying option. Easy to customize and always a hit, they bring all the charm of a traditional carrot cake in a single, delightful bite.
Carrot Cake Cupcakes are moist, tender cupcakes loaded with warm spices and freshly grated carrots, topped with tangy cream cheese frosting. They’re a portable twist on classic carrot cake, perfect for celebrations or everyday indulgence.
Author:Catherine
Prep Time:20 minutes
Cook Time:22 minutes
Total Time:1 hour 10 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups finely grated carrots
Optional: 1/2 cup chopped walnuts or pecans
Optional: 1/4 cup raisins
Optional: 1/4 cup crushed pineapple, drained
For the frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat eggs, granulated sugar, and brown sugar until well combined.
Add oil and vanilla extract; mix until smooth.
Stir in grated carrots and optional add-ins like nuts, raisins, or pineapple.
Fold dry ingredients into wet ingredients just until combined—do not overmix.
Divide batter evenly among liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
For frosting, beat cream cheese and butter until smooth and fluffy.
Add powdered sugar and vanilla extract; beat until light and creamy.
Frost cooled cupcakes using a spatula or piping bag.
Notes
Use freshly grated carrots for best moisture and texture.Store cupcakes in the refrigerator if frosted with cream cheese frosting. Unfrosted cupcakes can be frozen for up to 2 months.Add-ins like pineapple, coconut, or nuts enhance flavor and texture.Let cupcakes come to room temperature before serving for optimal flavor.
