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Carrot Cake Cupcakes

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side shot of carrot cake cupcakes with cream cheese frosting
Moist and delicious, these easy homemade carrot cake cupcakes topped with cream cheese frosting will be a hit!
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Sweet, savory, and easy to make, these carrot cake cupcakes with cream cheese frosting are the perfect dessert for any occasion! Top them off with caramel sauce topping and walnuts and you have the perfect final touch that really rounds out the flavor in each bite.

Make sure you check out our classic carrot cake recipe for the cake version! And if you love unique cupcakes, make sure you check out our pineapple upside down cupcakes as well as our cookie dough cupcakes.

side shot of carrot cake cupcakes with cream cheese frosting and sprinkled with chopped walnuts

MORE CARROT RECIPES:
Carrot Bread | Carrot Cake Cheesecake


Carrot Cake Cupcakes

Everything is better in the form of a cupcake. Am I right? Not sure exactly why that is, but cupcakes are just the best! This recipe for delicious carrot cake cupcakes with creamy and rich cream cheese frosting could not be more in line with this philosophy.

I don’t know about you, but this would be my preferred way of getting in a serving of veggies. I use a fine mesh grater to prepare the carrots, so even someone who hates their veggies couldn’t find the carrots!

These cupcakes are really easy to throw together and make for a great dessert for gatherings like baby showers, gender reveals or birthdays — or even just a coffee party. They satisfy the sweet tooth without being overly sugary and heavy since cream cheese frosting balances out the spiced cake.

CARROT CAKE CUPCAKES INGREDIENTS

carrot cake cupcakes raw ingredients that are labeled

You will need:

FOR THE CARROT CAKE CUPCAKES

  • 1 ¾ cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 6 eggs
  • 3 cups of all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 ¼ pound carrots, finely shredded – usually turns out to be 5 full-size carrots

FOR THE CREAM CHEESE FROSTING

  • 1 (8-ounce) package of cream cheese, softened
  • ½ cup (1 stick, 113 grams) butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
kitchen tools you actually need

HOW TO MAKE THIS CARROT CAKE CUPCAKES RECIPE

STEP ONE: Preheat the oven to 350°F. Line the cupcake pan with cupcake liners, set it aside.

STEP TWO: Using a stand mixer, or a large mixing bowl and a handheld mixer on medium speed, beat together the vegetable oil, white and brown sugars and vanilla extract just until combined.

STEP THREE: Reduce the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.

carrot cake cupcakes process shot of ingredients being whisked together in a bowl

STEP FOUR: In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder and ground cinnamon.

STEP FIVE: Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Increase the mixer speed to medium-low, and mix well to incorporate.

carrot cake cupcakes process shot of ingredients being whisked together in a bowl

STEP SIX: Add the finely shredded carrots and mix until the carrots are completely incorporated.

carrot cake cupcakes of ingredients combined in a bowl

STEP SEVEN: Fill the cupcake liner 2/3 full.

STEP EIGHT: Place on the middle rack in your oven and bake for 14 to 16 minutes, or until the tops of the cupcakes spring back when touched. Allow the cupcakes to completely cool.

STEP NINE: Using a stand mixer, or a medium mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese and butter for 1 to 1 ½ minutes.

STEP TEN: Reduce the mixer speed to low, add the powdered sugar and vanilla extract. Once the powdered sugar is just incorporated, increase the mixer speed to medium-high and continue mixing for 1 minute and the mixture is smooth. 

carrot cake cupcakes of ingredients being blended in a bowl

STEP ELEVEN: Once the cupcakes are completely cooled, pipe the frosting onto the cupcakes. You can also just use a knife

carrot cake cupcakes process shot of frosting being piped onto cupcakes

STEP TWELVE: Garnish with crunchy walnuts, optional.

STORAGE

IN THE FRIDGE: Since the cupcakes contain dairy products, store any leftovers in an airtight container, in the refrigerator for up to 4 days.

side shot of carrot cake cupcakes with cream cheese frosting with a bite taken out of it

Carrot cake is such a classic and delicious dessert. Whenever I have it, I am reminded of just how much I love it. Making it in cupcake form is brilliant because everything is better as a cupcake! Add your cream cheese frosting and garnish and you’ve got yourself an amazing dessert for everyone to enjoy.

FAQ

What can I use instead of cream cheese frosting?

While cream cheese frosting is the traditional choice for carrot cakes, you can use buttercream frosting instead.

How do I store these cupcakes?

Since the cupcakes contain dairy products, store them in the refrigerator in an airtight container for up to four days.

How can I stop my cupcakes from sticking to the liner?

To avoid the cupcake sticking to your cupcake liner, you can spray the inside of your linter with baking spray or purchase non-stick liners. These usually are specifically labeled as non-stick.

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side shot of carrot cake cupcakes with cream cheese frosting

Carrot Cake Cupcakes

5 from 4 votes
Moist and delicious, these easy homemade carrot cake cupcakes topped with cream cheese frosting will be a hit!
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 24

Ingredients
  

FOR THE CARROT CAKE CUPCAKES

  • 1 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar packet
  • 6 eggs
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 1/4 lb carrots finely shredded, will be about 5 full size carrots

FOR THE CREAM CHEESE FROSTING

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened, about 1 stick
  • 2 cups powdered sugar
  • 2 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees. Line the cupcake pan with cupcake liners, set it aside.
  • Using a stand mixer or a large mixing bowl and a handheld mixer on medium speed, beat together the vegetable oil, sugars, and vanilla extract just until combined.
  • Reduce the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
  • In a medium-size mixing bowl whisk together the flour, baking soda, baking powder, and ground cinnamon.
  • Keeping the mixer speed on low, slowly add the flour mixture to the wet ingredients. Increase the mixer speed to medium-low and mix well to incorporate.
  • Add the finely shredded carrots and mix until the carrots are completely incorporated.
  • Fill the cupcake liner 2/3’s full.
  • Place on the middle rack in your oven and bake for 14 to 16 minutes, or until the tops of the cupcakes spring back when touched. Allow the cupcakes to completely cool.
  • Using a stand mixer, or a medium mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese and butter for 1 to 1 ½ minutes.
  • Reduce the mixer speed to low, add the powdered sugar and vanilla extract. Once the powdered sugar is just incorporated, increase the mixer speed to medium-high and continue mixing for 1 minute and the mixture is smooth.
  • Once the cupcakes are completely cooled, frost the cupcakes.
  • Garnish with crunchy walnuts, optional.

Video

Nutrition

Calories: 395kcal | Carbohydrates: 42g | Protein: 4g | Fat: 24g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 157mg | Potassium: 154mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4252IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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