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These carrot cake cupcakes are moist and flavored with spices. With a crunchy nut texture and a delicious cream cheese frosting. This recipe is perfect for any occasion!

Carrot cake cupcakes recipe with cream cheese

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Why you'll love this recipe
Ingredients for this recipe
How to make Carrot Cake Cupcakes
Tips for this recipe
Storage instructions
Recipe Variations
Recipe Questions
More Cupcakes Recipes
Carrot cake cupcakes with cream cheese

Like the classic carrot cake recipe, this version of carrot cake cupcakes is delicious, all the moistness and spice flavor in these cupcakes perfect for your little cravings. They are light, soft made using freshly grated carrot that bring a moist and tender texture.

I also added crushed peanut inside which gives more crunch and flavor in the mouth and of course its all favorite cream cheese frosting which you can replace with this lighter version of the whipped cream cheese frosting.

Why you'll love this recipe

Delicious Harmony: Carrot cake cupcakes marry the warmth of spiced cake with sweet carrots, all beautifully paired with the creamy goodness of cream cheese frosting.
On-the-Go Delight: Whether you're out and about or sharing with loved ones, these cupcakes offer the classic carrot cake experience in a portable, easy-to-enjoy form.
Creamy Indulgence: Indulge in the delightful interplay of sweet and tangy, as the cream cheese frosting perfectly complements the cupcakes, making each bite a creamy delight.

Craving for more carrot desserts? Give these a try: Carrot bread with cream cheese frosting, Carrot cake with cream cheese buttercream,

Ingredients for this recipe

You need these ingredients to make pecan spiced carrot cupcakes:

Carrots: raw and finely grated.
Flour: all purpose, measure the quantity well with an electronic scale rather than measuring cups.
Spices: A mixture of ground seasonal spices, such as cinnamon, ginger, nutmeg, cloves.
Raising agent: Baking soda and baking powder.
Eggs: at room temperature.
Sugar: A mixture of granulated and brown flavored sugar.
Vegetable oil: A neutral oil such as rapeseed oil.
Nuts: Pecans or a mixture of nuts.
Vanilla extract and sal : liquid or dried vanilla extract and salt.

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!

Step 1: Mix the dry ingredients together, flour, baking soda, baking powder, spice mix and salt.

Step 2: Mix in another bowl the liquid ingredients, the eggs with the granulated sugar and the brown sugar, the vegetable oil, the vanilla and the grated carrots.

Bake cupcakes

Stir the dry ingredients into the liquid ingredients.
Finish by adding the crushed nuts.
Fill cupcake cases ¾ full or bake directly in your pre-greased muffin pan.
Bake for about 20 minutes, checking to see if they are cooked through with a toothpick inserted in the center and until they are a golden color
Allow the cupcakes to cool a bit before removing from the pan, then let them cool completely on a cake rack.

Tips for this recipe

Fresh Ingredients: Use fresh carrots and high-quality ingredients for the best flavor.
Grate Carrots Finely: Grate the carrots finely to ensure they blend into the batter smoothly and distribute evenly.
Room Temperature Ingredients: Bring eggs, buttermilk, and cream cheese to room temperature for a smoother batter and frosting.
Don't Overmix: Mix the batter until just combined to avoid overmixing, which can result in a dense cupcake.
Uniform Cupcake Size: Use a scoop to ensure consistent cupcake sizes for even baking.
Prevent Overbaking: Check cupcakes with a toothpick; they are done when it comes out clean with a few crumbs.

Storage instructions

Fridge: Keep carrot cupcakes with cream cheese frosting in an airtight container for 3-4 days.

Freeze: Freeze unfrosted cupcakes individually in plastic wrap, then store them in an airtight container or freezer bag for 2-3 months. Thaw and frost before serving.

Recipe Variations

Pineapple Carrot Cupcakes: Enjoy a tropical twist with moist carrot cupcakes featuring crushed pineapple in every bite.
Walnut Carrot Cupcakes: Add a delightful crunch with chopped walnuts for extra texture and flavor.
Whipped cream cheese: Replace the buttercream frosting with a lighter option like this whipped cream cheese frosting or this lemon cream cheese frosting.
Coconut Carrot Cupcakes: Experience subtle tropical notes with shredded coconut blended into the batter.
Apple Carrot Cupcakes: Sweetness and moisture abound as grated apples join the classic carrot cake mix.
Raisin Carrot Cupcakes: Savor bursts of sweetness and chewiness by incorporating raisins into the batter.
Cream Cheese filled Carrot Cupcakes: Elevate your cupcakes with a creamy surprise – a swirl of luscious cream cheese inside.
Carrot Cupcakes with Maple Cream Cheese Frosting: A fall favorite with maple-infused cream cheese frosting crowning each cupcake.
Carrot Cake Cupcakes with Pecans and Caramel Drizzle: Indulge in chopped pecans and a caramel drizzle for an irresistible treat.
Mini cupcakes: Try a small cupcake version, like this recipe for vanilla mini cupcakes.

Recipe Questions

Which vegetable oil to use?

Choose a neutral vegetable oil such as rapeseed oil or grape seed oil. You can also use walnut or hazelnut oil for more flavor.

How to substitute the pecans?

With a mixture of crushed nuts, such as walnut kernels or almonds.

Can we replace the oil with applesauce?

I have never tested it, but some recipes are prepared with applesauce. I think it should be added in addition to the ingredients, but not instead of the oil, which also adds moisture to the texture.

More Cupcakes Recipes

I hope you love these Moist 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!

Carrot cake Cupcakes with cream cheese frosting