These carrot cake cupcakes deliver moist, warmly spiced cake topped with silky cream cheese frosting — the perfect bite-sized twist on a classic. Infused with moist carrot cake cupcakes, cupcakes with cream cheese frosting, best carrot cake cupcakes.
Jump to:
If you love the classic carrot cake, these carrot cake cupcakes bring the same cozy flavor in a smaller, easier version. Soft, moist, and spiced with cinnamon and brown sugar — they’re perfect for Easter or anytime you want a sweet homemade treat.
Each cupcake has a moist carrot base filled with freshly grated carrots and topped with smooth cream cheese frosting. Sweet, creamy, and lightly tangy — the perfect little twist on a classic dessert.
Why you'll love this recipe
Ingredients for carrot cake cupcakes
- Carrots: raw and finely grated.
- Flour: cake flour, weighed with a scale for accuracy.
- Spices: cinnamon, ginger, nutmeg, and cloves.
- Leavening: baking soda and baking powder.
- Eggs: at room temperature.
- Sugar: mix of granulated and light brown sugar.
- Oil: neutral vegetable oil like canola or sunflower.
- Nuts: chopped pecans or walnuts.
- Vanilla & salt: pure vanilla extract and a pinch of salt.
- Cream cheese: full-fat, cold or slightly softened.
- Butter: unsalted, softened to room temperature.
- Powdered sugar: sifted for a smooth, creamy texture.
How to make Carrot Cake Cupcakes
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Sift to remove any lumps and set aside.
Beat wet ingredients: In another bowl, beat the eggs, both sugars, and vanilla extract until well combined and slightly foamy, then slowly mix in the oil until fully incorporated.
Combine: Gradually add the dry ingredients to the wet mixture and mix just until combined — don’t overmix.
Add carrots and nuts: Fold in the finely grated carrots and chopped nuts with a spatula until evenly distributed in the batter.
Fill the cupcake pan: Line a muffin tin with cupcake liners and fill each one about ¾ full with batter.
Bake: Bake in a preheated oven at 350°F (180°C) for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Make the frosting: Prepare the cream cheese frosting while the cupcakes cool completely.
Decorate: Pipe or spread the frosting on top of each cupcake and sprinkle with chopped nuts.
Tips for this recipe
Recipe Variations
Recipe Questions
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day in advance and frost them once cooled. Store in the fridge until ready to serve.
Can I freeze carrot cake cupcakes?
Absolutely. Freeze them (without frosting) in an airtight container for up to 2 months. Thaw at room temperature before decorating.
Can I use store-bought frosting?
You can, but homemade cream cheese frosting gives the best flavor and texture.
You will also love
More Carrot Recipes
I hope you love these carrot cupcakes with cream cheese frosting! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Carrot Cake Cupcakes with Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 12 cupcakes
Description
Soft and perfectly spiced carrot cake cupcakes with a moist carrot base and creamy cream cheese frosting — a classic, easy treat for any occasion. (about 12 cupcakes)
Ingredients
Carrot cupcakes
- 1 ⅓ cups (160 g) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg (optional)
- 2 large eggs
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (125 ml) vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups (150 g) finely grated carrots
- ¾ cup (80–100 g) chopped nuts (pecans or walnuts)
Cream cheese frosting
follow my cream cheese frosting recipe.
Instructions
Make the cupcakes
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Sift once to remove any lumps and set aside.
- In another bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla extract until smooth and slightly foamy. Slowly add the oil while mixing until fully combined.
- Add the dry ingredients to the wet mixture in two additions and mix gently with a spatula until just combined.
- Fold in the grated carrots and chopped nuts until evenly distributed.
- Divide the batter into the liners, filling each about ¾ full, and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Cream cheese frosting
Follow my cream cheese frosting recipe to make the frosting while the cupcakes cool.
Assemble and decorate
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Sprinkle with chopped pecans or walnuts, or add a light dusting of cinnamon for a pretty finish.
Notes
Storage: Store the cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
Tips:
- Use a kitchen scale: for accurate measurements and consistent results.
- Grate carrots finely: they blend better and keep the cupcakes soft.
- Don’t overmix: stop as soon as the dry ingredients disappear.
- Cool completely: before frosting so it doesn’t melt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Cuisine: American
Just made these carrot cake cupcakes and they turned out amazing! So soft and that cream cheese frosting is perfect. Thanks for the recipe!