Go Back
–+ servings
A Carrot Cake Cupcakes with cream cheese frosting and pecans, revealing its moist, tender interior filled with grated carrots.

Carrot Cake Cupcakes

These moist, spiced carrot cake cupcakes are a delightful treat topped with rich cream cheese frosting and an optional white chocolate carrot garnish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
cooling time 45 minutes
Total Time 1 hour 22 minutes
Servings: 14 Cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cupcakes:
  • 1and ½ cups 180g all-purpose flour spooned & leveled
  • 1 teaspoon baking powder for leavening
  • ½ teaspoon baking soda helps cupcakes rise
  • ½ teaspoon salt balances flavor
  • 1 teaspoon ground cinnamon adds spice
  • ¾ teaspoon ground ginger adds warmth
  • ¼ teaspoon ground nutmeg enhances flavor
  • ½ cup 120ml vegetable oil or coconut oil for moisture
  • 1 cup 220g packed brown sugar light or dark adds sweetness
  • 2 large eggs room temperature
  • ⅓ cup 80g unsweetened applesauce or plain yogurt adds moisture
  • 1 teaspoon pure vanilla extract for flavor
  • 1and ½ cups 220g grated and roughly chopped carrots freshly shredded from about 3 large carrots
Optional Add-ins:
  • ¾ cup chopped walnuts or pecans adds crunch
  • ½ cup raisins adds sweetness
For the Frosting:
  • 8 ounces 224g full-fat cream cheese softened for creamy texture
  • ½ cup 113g unsalted butter softened to combine smoothly
  • 3 cups 360g powdered sugar adds sweetness and texture
  • 1 teaspoon pure vanilla extract for flavor
  • ⅛ teaspoon salt to balance sweetness
Optional Garnish:
  • White chocolate carrot topper for decoration optional
  • Chopped walnuts or pecans for topping optional

Method
 

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a separate bowl, whisk together the oil, brown sugar, eggs, applesauce, and vanilla extract. Add in the grated carrots and stir to combine.
  4. Gradually add the wet mixture to the dry ingredients and fold together until fully mixed. The batter should be slightly thick.
  5. Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 21–23 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes, bake for about 12–13 minutes at the same temperature.
  6. Let the cupcakes cool completely before frosting.
  7. While the cupcakes cool, make the frosting: In a large bowl, beat the cream cheese and butter together using an electric mixer until smooth and creamy. Add powdered sugar, vanilla, and salt, and beat until light and fluffy, about 2 minutes.
  8. Chill the frosting in the refrigerator while the cupcakes finish cooling—this helps it hold shape if you plan to pipe it.
  9. Frost the cooled cupcakes with the cream cheese frosting and top with optional garnishes such as white chocolate carrots and chopped walnuts.

Nutrition

Serving: 100gCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 34gVitamin A: 550IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These cupcakes offer the perfect balance of spiced sweetness, and the cream cheese frosting adds a luscious, tangy finish. Don't skip the optional white chocolate carrot garnish—it adds a charming touch!

Tried this recipe?

Let us know how it was!