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!

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

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.

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

Carrot Cupcake Variations

Add nuts: Stir in 1/4 cup chopped nuts (such as pecans or walnuts) into the batter.

Add raisins: Some people (but not me) enjoy a small amount of raisins mixed into their carrot cake.

Add coconut: Toasted shredded coconut works really well either mixed into the batter or sprinkled on top the frosting.

Add pineapple: Mix in 1/4 cup of diced pinapple, either fresh or canned (drained).

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

What to top Carrot Cupcakes with?

I love to top my carrot cupcakes with cream cheese frosting of course, but in addition to that?

A classic topping on carrot cupcakes is chopped walnuts.

You can also set aside a little fresh shredded carrot and top the cupcakes off with a mixture of walnuts and shredded carrots.

Toasted shredded coconut pairs really well with the flavour of these cupcakes and adds some nice texture.

When it comes to Easter cupcakes, you could use eggies or Candy Pearls to make the cupcakes a little more festive.

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

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.

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

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.

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

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.

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

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. 

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

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.

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

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

2 thoughts on “Carrot Cake Cupcakes

  1. This is a beautiful and delicious recipe. I have already saved it. Thank you so much for sharing it with us.

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