Carrot Cake Cupcakes

Last Updated on February 17, 2021

These easy carrot cake cupcakes are soft, moist, and slightly spiced. They are simply delicious when topped with homemade cream cheese frosting!

Carrot cupcakes are such a classic dessert and they are so easy to make.

The sweetness and moisture from the carrots cooking in the batter is so next level good.

This recipe makes hands down the best carrot cupcakes I have ever had.

Can I freeze carrot cupcakes?

Yes, carrot cupcakes freeze well and will last for up to three months.

Wrap cooled, unfrosted cupcakes, well in plastic wrap and then in a freezer bag.

Thaw them in the fridge overnight or on the counter for a couple of hours before frosting and serving.

How to store Carrot Cupcakes

These cupcakes should be stored in an airtight container in the fridge because of the cream cheese frosting. 

Bring the cupcakes to room temperature before serving.

Ingredients for Carrot Cake Cupcakes

Flour – Spoon and level the flour when measuring it, or your cupcakes may end up too dense.

Baking powder – Helps make the cupcakes rise.

Spices – A mix of cinnamon, nutmeg, and cloves gives the cupcake a lightly spiced flavour.

Salt – Makes all the other ingredients really shine.

Sugar – I use plain old white granulated sugar.

Eggs – Bring them to room temperature before starting.

Vegetable oil – I use vegetable oil but you can swap for any kind of fat you prefer with a low flavour profile.

Carrots – Just grate them with a plain old box grater. You can shred them really fine or course, it doesn’t really matter.

Vanilla – Real vanilla extract is best but feel free to use artificial if that is what you have on hand.

Looking for more Easy Cupcake Recipes?

Check out some of my favourite easy cupcake ideas:

My Frosted Berry Cupcakes with Orange Mascarpone Buttercream feature a fluffy orange cake topped with a luscious frosting, and sugared Berries.

These easy orange crush cupcakes start with a cake mix and features bright citrus flavours that results in a divine, fluffy cupcake.

These Peanut Butter & Jelly Cupcakes turn a classic sandwich into an easy to make and very nostalgic cupcake. 

Carrot Cake Cupcakes

Ingredients:

1 Cup All-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp salt
1 cup sugar
2 eggs, beaten
1/2 cup vegetable oil
1 1/2 cups carrots, grated
1 tsp vanilla

Frosting:

1 Recipe of the Best Cream Cheese Frosting

Directions:

Preheat oven to 350 degrees F and line a standard muffin pan with baking cups.

Whisk dry ingredients in a large bowl

Beat sugar, eggs, oil and vanilla together in a medium bowl until well combined.

Stir into dry mixture and mix well then stir in the carrots.

Spoon batter evenly into the prepared muffin tray.

Bake 18-22 minutes, or until a toothpick inserted into the centres comes out clean. (You can also check for a golden colour and springy to the touch)

Remove cupcakes to wire racks and cool completely.

Meanwhile, make the cream cheese frosting.

Pipe frosting onto cooled cupcakes and decorate as desired.

Yield: 12 Cupcakes

Carrot Cake Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These easy carrot cake cupcakes are soft, moist, and slightly spiced. They are simply delicious when topped with homemade cream cheese frosting!

Print

Ingredients

• 1 Cup All-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1/2 tsp salt
• 1 cup sugar
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 1 1/2 cups carrots, grated
• 1 tsp vanilla
• Cream Cheese Frosting

Instructions

1. Preheat oven to 350 degrees F and line a standard muffin pan with baking cups.
2. Whisk dry ingredients in a large bowl
3. Beat sugar, eggs, oil and vanilla together in a medium bowl until well combined.
4. Stir into dry mixture and mix well then stir in the carrots.
5. Spoon batter evenly into the prepared muffin tray.
6. Bake 18-22 minutes, or until a toothpick inserted into the centres comes out clean.
7. Remove cupcakes to wire racks and cool completely.
8. Meanwhile, beat cream cheese and butter together in a medium bowl with an electric mixer until smooth and creamy.
9. Beat in powdered sugar and vanilla until light and fluffy.
10. Pipe frosting onto cooled cupcakes and decorate with candy pearls.

Nutrition Information:

Yield:

12

Serving Size:

1 Cupcake
Amount Per Serving:Calories: 216Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 167mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 2g

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Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!