Carrot Cake Cupcakes are not only simple to make, but they also pack in incredible flavor and texture. Made with freshly grated carrots, warm spices like cinnamon and nutmeg, and topped with smooth cream cheese frosting, each bite is rich and satisfying. They’re great for parties and easy to customize with nuts or raisins if you like a little extra texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Eggs
Brown sugar
Granulated sugar
Vegetable oil
Vanilla extract
Grated carrots
Optional: crushed pineapple, chopped walnuts or pecans, raisins
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 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
Stir in the grated carrots, then gradually fold in the dry ingredients until just combined.
If using, fold in crushed pineapple, nuts, or raisins.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the 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, then gradually add powdered sugar and vanilla until fluffy.
Once cupcakes are completely cool, frost as desired.
Servings and timing
This recipe makes 12 standard-sized cupcakes. Prep time: 15 minutes Bake time: 20 minutes Cooling and frosting time: 45 minutes Total time: About 1 hour 20 minutes
Variations
Gluten-free option: Use a gluten-free flour blend made for baking.
Healthier twist: Replace some of the oil with applesauce or Greek yogurt.
Add texture: Mix in chopped nuts, raisins, or shredded coconut.
Make it vegan: Use flax eggs, dairy-free cream cheese, and plant-based butter.
Mini cupcakes: Make mini versions by adjusting the baking time to 10–12 minutes.
Storage/Reheating
Store cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.
To freeze, place unfrosted cupcakes in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature and frost when ready to serve.
Frosted cupcakes can also be frozen, but it’s best to freeze them uncovered for an hour first, then wrap and store to prevent smudging the frosting.
FAQs
Can I use pre-shredded carrots?
It’s best to use freshly grated carrots. Pre-shredded carrots are drier and don’t blend as well into the batter.
Can I make the cupcakes ahead of time?
Yes, you can bake them a day in advance and frost them before serving. Store them in the fridge.
What kind of oil is best for carrot cake?
Neutral oils like vegetable, canola, or avocado oil work well to keep the cake moist.
Do I need to peel the carrots before grating?
Yes, peeling the carrots helps avoid any bitterness from the skin.
Can I reduce the sugar in the recipe?
Yes, you can slightly reduce the sugar, but it may affect the texture and sweetness of the cupcakes.
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, they’re done.
Can I make these cupcakes without frosting?
Absolutely. They’re still delicious without frosting, or you can dust them with powdered sugar.
Can I use applesauce instead of oil?
You can replace half the oil with applesauce for a lighter version, but don’t replace all of it.
What kind of nuts are best in carrot cake?
Chopped walnuts or pecans are most commonly used and add great texture.
Can I use a hand mixer for the frosting?
Yes, a hand mixer or stand mixer both work well for making cream cheese frosting.
Conclusion
Carrot Cake Cupcakes bring the classic charm of carrot cake into convenient, portable treats that are perfect for any occasion. With their moist crumb, spiced flavor, and luscious cream cheese frosting, these cupcakes are sure to become a favorite in your dessert rotation. Customize them to your taste and enjoy a bite of comfort in every cupcake.
Carrot Cake Cupcakes are moist, spiced treats topped with rich cream cheese frosting, delivering all the classic flavor of traditional carrot cake in individual portions—perfect for parties, holidays, or everyday indulgence.
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups freshly grated carrots
Optional: 1/4 cup crushed pineapple, 1/4 cup chopped walnuts or pecans, 1/4 cup raisins
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
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, salt, cinnamon, and nutmeg.
In a large bowl, whisk eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
Stir in the grated carrots, then fold in the dry ingredients until just combined.
If using, fold in crushed pineapple, nuts, or raisins.
Divide the batter evenly among cupcake liners, filling each about 3/4 full.
Bake for 18–22 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. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
Once cupcakes are completely cool, frost as desired.
Notes
Use freshly grated carrots for the best texture and moisture.Don’t overmix the batter—just fold until combined to keep the cupcakes tender.To lighten the recipe, replace half the oil with applesauce or Greek yogurt.Unfrosted cupcakes can be frozen and frosted later for convenience.Use a piping bag for a professional frosting finish or simply spread with a spatula.
