Carrot Cake Cupcakes – Tremendous Wholesome Youngsters

These Carrot Cake Cupcakes are moist, completely spiced, and with simply sufficient sweetness to steadiness out the tangy, fluffy cream cheese frosting. They’re every part you need in carrot cake in a perfectly-portioned cupcake.

carrot cake cupcake topped with cream cheese frosting and a glazed pecan

Why We Love These Carrot Cake Cupcakes

I like carrot cake. Moist, frivolously spiced, and piled excessive with tangy cream cheese frosting. And since I get some veggies within the combine, I can fortunately dig into that second (or third..) serving to. However I’ve additionally had my fair proportion of underwhelming carrot cake. Dry, flavorless, oily, or (gulp) full of raisins.

Enter these Carrot Cake Cupcakes. After a little bit of testing and transforming, we ended up with a cupcake that was moist however not dense and greasy, with loads of scrumptious spice taste, and completely gentle and fluffy. And the not-overly-sweet cupcake is completely balanced by the tangy, tremendous creamy cream cheese frosting. I neglected the nuts and raisins as a result of I’m a purist like that. However you do you. I promise that both method, these cupcakes will probably be among the best carrot cake experiences of your life.

carrot cake cupcake with a bite taken out

Substances for Carrot Cake Cupcakes


  • Carrots
  • Flour
  • Sugar
  • Brown Sugar
  • Eggs
  • Milk
  • Vegetable Oil
  • Vanilla Extract
  • Cinnamon
  • Nutmeg
  • Ginger
  • Baking Powder
  • Baking Soda
  • Salt

Cream Cheese Frosting:

  • Cream Cheese
  • Butter
  • Powdered Sugar
  • Vanilla Extract
  • Pecans

How To Make Carrot Cake Cupcakes

  1. Mix the dry substances in a big bowl.
  2. Whisk collectively the eggs, oil, and vanilla extract in a separate bowl.
  3. Add the grated carrots and stir to mix.
  4. Add the flour combination to the moist combination and stir simply till mixed.
  5. Pour the batter right into a greased or paper lined muffin tin.
  6. Bake at 350 levels for 25-Half-hour or till frivolously browned and cooked by means of. Enable to chill fully earlier than frosting.
  7. Beat softened cream cheese and butter in a medium bowl till creamy. Add the powdered sugar and vanilla. Beat till gentle and fluffy.
  8. High with pecans if desired. Take pleasure in!
process shots for how to make carrot cake cupcakes

Ideas & Recommendations

Can I exploit this recipe to make carrot cake?

Yep! Pour the batter right into a greased 9×13 baking pan. Bake for 40-45 minutes or till frivolously browned and a toothpick inserted into the middle comes out clear. You may also bake the batter in 2 spherical baking pans for a layered cake.

Why are my carrot cake cupcakes dry?

It is a moist and fairly forgiving recipe! In case your cupcakes are popping out dry, be sure you aren’t overbaking your cupcakes. Pull them out of the oven as quickly as they’re set.

How do you make glazed pecans?

We topped our cupcakes with maple glazed pecans- they’re scrumptious, straightforward, and make such a fairly presentation!

To make glazed pecans, add 1 cup of pecans to a non-stick skillet over medium low warmth. Toast the pecans for 2-3 minutes or till frivolously toasted. Add two tablespoons maple syrup and a pinch of salt and blend nicely to coat. Switch the pecans to a sheet of parchment paper and separate to keep away from sticking. Enable to chill fully.

overhead shot of carrot cake cupcakes
a carrot cake topped with a cream cheese frosting swirl

Extra Scrumptious Cake Recipes:

Carrot Cake Cupcakes

These Carrot Cake Cupcakes are moist, completely spiced, and with simply sufficient sweetness to steadiness out the tangy, fluffy cream cheese frosting. They’re every part you need in carrot cake in a perfectly-portioned cupcake.

Prep Time10 minutes

Prepare dinner Time20 minutes

Whole Time30 minutes

Course: Breakfast

Delicacies: American

Servings: 24 cupcakes

Energy: 260kcal

Cream Cheese Frosting

  • 4 ounces cream cheese
  • 1/4 cup butter
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans non-compulsory


  • Preheat oven to 350 levels. Place cupcake liners in a muffin tin, or butter every tin and dirt with flour, shaking off the additional.

  • In a big bowl, mix flours, sugar, baking soda, salt and cinnamon.

  • In a separate bowl, mix the oil, eggs, and vanilla. Whisk till nicely mixed. Stir in carrots till every part is integrated collectively nicely.

  • Fold the moist substances into the dry substances and blend nicely. Scoop into muffin tin, with muffin liners or by spraying a muffin tin. Fill about 2/3 of the way in which full.

  • Bake for 25-Half-hour. The cupcakes are executed when the tops bounce again when frivolously touched, or a toothpick comes out clear from the middle.

Cream Cheese Frosting

  • Cream collectively softened cream cheese and butter. Add powdered sugar and beat till clean. Add vanilla and beat once more. Stir in chopped pecans if utilizing.

  • As soon as the cupcakes are cooled, unfold every one with frosting. Take pleasure in!

Energy: 260kcal | Carbohydrates: 28g | Protein: 3g | Fats: 16g | Saturated Fats: 3g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 8g | Trans Fats: 0.1g | Ldl cholesterol: 41mg | Sodium: 233mg | Potassium: 114mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2843IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

Natalie Monson

I am a registered dietitian, mother of 4, avid lover of meals and robust promoter of wholesome habits. Right here you can see plenty of scrumptious recipes filled with fruits and veggies, ideas for getting your children to eat higher and change into intuitive eaters and plenty of assets for feeding your loved ones.

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