Carrot Cake Cupcakes Recipe

Carrot cake cupcakes are basically everything I love about a full-sized carrot cake, but in a more manageable form that doesn’t leave half a cake sitting on my counter for days. The carrots keep these cupcakes really moist, while the cinnamon and nutmeg give them that warm, homey flavor that makes carrot cake so satisfying.

I like that I can make a batch and freeze some for later – they thaw beautifully. These are perfect for spring gatherings or bake sales since they travel well, and kids actually eat them despite the vegetables (though I never advertise that part). The cream cheese frosting is non-negotiable in my book – it’s what makes these cupcakes special.

What you need Carrot Cake Cupcakes

How to make Carrot Cake Cupcakes

Let’s start by getting everything ready – take your cream cheese and butter out of the fridge now so they’ll be perfectly soft by the time we make the frosting. Preheat your oven to 350°F and line two 12-cup muffin tins with paper liners.

1. Let’s get the dry ingredients sorted. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. I like to use a whisk here instead of a spoon because it breaks up any little clumps of baking soda – nobody wants to bite into one of those!

2. In a large bowl (make sure it’s really large – we’ll be adding everything to this), whisk together the oil, eggs, sugar, and vanilla until they’re well combined and look smooth and glossy. The mixture should fall off the whisk in a steady ribbon.

3. Now for the carrots – you want them finely grated (I use the small holes on a box grater). If your carrots are really moist after grating, give them a quick squeeze with paper towels. Too much moisture can make your cupcakes heavy.

4. Add your dry ingredients to the wet mixture in three portions, mixing gently with a rubber spatula just until you don’t see any more flour streaks. Scrape down the sides of the bowl as you go. As soon as the last bit of flour disappears, stop mixing – overmixing will make your cupcakes tough.

5. Fold in your grated carrots (and walnuts if using) until they’re evenly distributed. The batter will be pretty thick, and that’s exactly what we want.

6. Fill each cupcake liner about 2/3 full – I use an ice cream scoop for this, which gives you perfect portions every time. If you see any empty spaces in your scoops, tap the pan gently on the counter a couple times to settle the batter.

7. Bake for 20-22 minutes, rotating the pans halfway through. You’ll know they’re done when a toothpick comes out clean and the tops spring back when you gently press them with your finger. The tops should be lightly golden brown and slightly domed.

8. Let them cool in the pans for 5 minutes (set a timer – any longer and they might get soggy), then transfer to a wire rack to cool completely.

For the frosting (make this while the cupcakes cool):

1. In a large bowl, beat the softened cream cheese and butter together until completely smooth and fluffy – about 2 minutes. If you see any little lumps, keep beating – they need to be totally smooth before adding the sugar.

2. Add the powdered sugar one cup at a time, mixing on low speed until each addition is incorporated. Scrape down the bowl frequently. After all the sugar is in, add the vanilla and salt, then beat on medium-high for about 2 minutes until the frosting is light and fluffy.

3. Wait until the cupcakes are completely cool to frost them – even a little warmth will make your frosting melt. I like to use a piping bag with a large star tip, but you can also just spread it on with a knife. Start from the outside edge and work your way to the center in a spiral.

These are best eaten within 2 days, and they need to be stored in the fridge because of the cream cheese frosting. Just let them come to room temperature for about 30 minutes before serving – the flavor and texture are better that way.

Carrot Cake Cupcakes

Carrot Cake Cupcakes

Moist and spiced carrot cake cupcakes loaded with shredded carrots and nuts, topped with rich cream cheese frosting. A classic, irresistible treat!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 16 minutes mins

Cooling time 10 minutes mins

Total Time 1 hour hr 11 minutes mins

Servings 24 cupcakes

Ingredients

  

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 4 large eggs
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1/2 cup chopped walnuts optional

Ingredients You’ll Need For cream cheese frosting

• 16 ounces cream cheese softened
• 1/2 cup unsalted butter softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

 

• Let’s get the dry ingredients sorted. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. I like to use a whisk here instead of a spoon because it breaks up any little clumps of baking soda – nobody wants to bite into one of those!
• In a large bowl (make sure it’s really large – we’ll be adding everything to this), whisk together the oil, eggs, sugar, and vanilla until they’re well combined and look smooth and glossy.
• Now for the carrots – you want them finely grated (I use the small holes on a box grater). If your carrots are really moist after grating, give them a quick squeeze with paper towels. Too much moisture can make your cupcakes heavy.
• Add your dry ingredients to the wet mixture in three portions, mixing gently with a rubber spatula just until you don’t see any more flour streaks. Scrape down the sides of the bowl as you go.
• Fold in your grated carrots (and walnuts if using) until they’re evenly distributed. The batter will be pretty thick, and that’s exactly what we want.
• Fill each cupcake liner about 2/3 full – I use an ice cream scoop for this, which gives you perfect portions every time. If you see any empty spaces in your scoops, tap the pan gently on the counter a couple times to settle the batter.
• Bake for 20-22 minutes, rotating the pans halfway through. You’ll know they’re done when a toothpick comes out clean and the tops spring back when you gently press them with your finger. The tops should be lightly golden brown and slightly domed.
• Let them cool in the pans for 5 minutes (set a timer – any longer and they might get soggy), then transfer to a wire rack to cool completely.

For the frosting (make this while the cupcakes cool):

• In a large bowl, beat the softened cream cheese and butter together until completely smooth and fluffy – about 2 minutes.
• Add the powdered sugar one cup at a time, mixing on low speed until each addition is incorporated. Scrape down the bowl frequently. After all the sugar is in, add the vanilla and salt, then beat on medium-high for about 2 minutes until the frosting is light and fluffy.
• Wait until the cupcakes are completely cool to frost them – even a little warmth will make your frosting melt. I like to use a piping bag with a large star tip, but you can also just spread it on with a knife. Start from the outside edge and work your way to the center in a spiral.