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Carrot Cake Cupcakes

cupcake with a bite taken out
Moist and delicious, these easy homemade carrot cake cupcakes are full of warm spices and topped with tangy cream cheese frosting.
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Table of Contents
  1. CARROT CAKE CUPCAKES INGREDIENTS
  2. HOW TO MAKE THIS CARROT CAKE CUPCAKES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Everything is better in cupcake form. 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.

These are the best carrot cake cupcakes, if you love them, 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

CARROT CAKE CUPCAKES INGREDIENTS

carrot cake cupcakes raw ingredients that are labeled

You’ll need:

For the Carrot Cake Cupcakes

  • 1¾ 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
  • 1¼ 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 unsalted butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract

SUBSTITUTIONS AND ADDITIONS

CREAM CHEESE: Full-fat cream cheese is the best choice for the frosting but a reduced-fat version could be substituted instead.

RAISINS: You can add raisins to your carrot cake if you wish.

kitchen tools you actually need

HOW TO MAKE THIS CARROT CAKE CUPCAKES RECIPE

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

STEP TWO: Using a stand mixer, or a large mixing bowl and a handheld electric mixer on medium speed, beat together the vegetable oil, white sugar, brown sugar, 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 bowl, whisk together the flour, baking soda, baking powder and ground cinnamon.

STEP FIVE: Keeping the mixer speed on low speed, 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.

PRO TIP

Grate your fresh carrots either using a fine mesh grater or a food processor with a grater attachment.

carrot cake cupcakes of ingredients combined in a bowl

STEP SEVEN: Fill the cupcake liners ⅔ full with cupcake batter.

PRO TIP

Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.

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 hand mixer on medium-high speed, cream together the cream cheese and butter for 1 to 1½ minutes.

PRO TIP

Make sure your cream cheese is at room temperature so you don’t end up with lumps in your frosting.

STEP TEN: Reduce the mixer speed to low, add the confectioners’ 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, using a piping bag and a Wilton 2D piping tip or Ziploc bag with the tip cut off, pipe the frosting onto the cupcakes. You can also use a knife to spread the icing on your cupcakes.

PRO TIP

You can pipe the icing onto your cupcakes. We used a Wilton 2D piping tip. Using a knife to spread the icing also works just as well!

carrot cake cupcakes process shot of frosting being piped onto cupcakes

STEP TWELVE: Garnish with crunchy walnuts, optional.

HOW TO SERVE

Enjoy this moist carrot cupcake with fluffy cream cheese frosting for an afternoon snack or dessert. Add our homemade pumpkin spice latte and you will have a delicious treat.

STORAGE

IN THE FRIDGE: Since the carrot cupcakes contain dairy products in the homemade cream cheese frosting, 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

Classic carrot cake is such a delicious dessert. Whenever I have it, I am reminded of just how much I love it. Sweet, savory, and easy to make, these moist carrot cake cupcakes with cream cheese frosting are the perfect treat 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.

FREQUENTLY ASKED QUESTIONS

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 in the cream cheese icing, 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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cupcake with a bite taken out

Carrot Cake Cupcakes

5 from 4 votes
Moist and delicious, these easy homemade carrot cake cupcakes are full of warm spices and topped with tangy cream cheese frosting.
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 24

Ingredients
  

FOR THE CARROT CAKE CUPCAKES

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

FOR THE CREAM CHEESE FROSTING

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F. 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-sized 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 ⅔ 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 1½ 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

Notes

TIP: Grate your fresh carrots either using a fine mesh grater or a food processor with a grater attachment.
TIP: Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.
TIP: Make sure your cream cheese is at room temperature so you don’t end up with lumps in your frosting.

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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