Cupcakes/ Dessert

Carrot Cake Cupcakes

June 6, 2019

These carrot cake cupcakes with cream cheese frosting are incredibly moist thanks to freshly grated carrot. Top them off with my favorite thick and fluffy cream cheese frosting. These are a more decadent version of my much-loved carrot muffins, and will melt in your mouth with each bite!

Best Carrot Cake Cupcakes

Carrot cake cupcakes are one of my favorite ways to sneak some extra veggies into my diet. The delicate, moist crumb of the carrot cupcakes comes from the 3 whole carrots used in the recipe. With all those carrots, you surprisingly don’t even taste them! Instead, you get the warm spice from the cinnamon and the sweet tang from the cream cheese frosting.

The Cake

The base of these carrot cupcakes comes from my favorite carrot muffin recipe. Don’t just take my word for it – click through to read some of the reviews from people who enjoyed the recipe for themselves. This incredibly moist, delicate cake is made with oil instead of butter to give it a tender, light crumb. I use an equal amount of white and brown sugar to add some extra moisture. Optional add-ins include chopped nuts or raisins according to your personal preference. You can keep it simple with just the carrots or give your cupcakes some crunch with these add-ins.

This carrot cake cupcake recipe is so easy to make. You simply sift your dry ingredients together, grate some carrots, beat together your wet ingredients in a mixer and then fold everything together. The trick to a light and fluffy cupcake is to not overmix your batter. To get the best carrot cake cupcakes, you’ll need to fold in by hand the carrots and flour mixture to ensure you don’t overmix everything. Pop them in the oven for 15-20 minutes, which gives you just the right amount of time to make my favorite cream cheese frosting.

Carrot Cake Cupcakes

Cream Cheese Frosting

Frosting is what elevates a simple muffin into a decadent cupcake. For these carrot cake cupcakes no shortcuts are taken – I top each cupcake with a swirl of my favorite cream cheese frosting (you can find the recipe here). The tangy cream cheese combined with butter and powdered sugar gives these carrot cupcakes a fluffy frosting. Frosting is an added bonus and for anyone looking to cut down calories, these cupcakes are absolutely delicious without the frosting.

It’s important that you use the block style cream cheese and not the spreadable, whipped ones. You will need a mixer to beat the cream cheese and butter into a light topping. The frosting needs to be mixed thoroughly until it is fluffy and smooth.

Carrot Cake Cupcakes

Assembling the Carrot Cake Cupcakes

To make the absolute best carrot cake cupcakes with cream cheese frosting your cupcakes need to be cooled before you frost them. You can store the frosting in the refrigerator for up to 3 days, bringing it to room temperature and whisking by hand until smooth and spreadable. Yop each cupcake with the frosting, decorating with nuts if desired. The cupcakes can be stored in an airtight container in the refrigerator for up to 4 days.

These carrot cake cupcakes are some of the most tender, moist cupcakes you’ll ever have. Enjoy them as a sweet treat with a hidden boost of veggies. You’ll soon find yourself sneaking carrots into all your baked goods!

Carrot Cake Cupcake Recipe

More Delicious Cupcakes:

5 from 5 votes
Carrot Cake Cupcakes
Carrot Cake Cupcakes
YIELD: 12 cupcakes

  • 1 cup (140g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light or dark brown sugar
  • 1/2 cup (120 ml) canola oil (or vegetable, safflower)
  • 1 teaspoon pure vanilla extract
  • 180 g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
  • Cream Cheese Frosting
  1. Preheat oven to 350°F/180°C. Line a muffin pan with muffin liners.

  2. In a large bowl sift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don’t overmix.

  4. Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
  5. Frost cupcakes with frosting once they've cooled.

  6. Frosted cupcakes can be kept in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving.

You Might Also Like


  • Reply
    June 7, 2019 at 4:15 am

    Hi Shiran, love your recipes! I see that a lot of your recipes require a standing mixer with a paddle attachment. I only have a hand mixer at home. Would you be able to suggest me an alternative whenever the recipe requires a standing mixer with paddle attachment? Thanks!

    • Reply
      July 23, 2019 at 9:05 am

      In most recipe you can use your hand mixer with the whisk attachment.

  • Reply
    June 22, 2019 at 6:36 pm

    Hi. Unless I missed it somewhere, I don’t see how many cupcakes this recipe makes. Is it 12 or 24, or another number?

    • Reply
      July 1, 2019 at 4:22 am

      It makes 12 cupcakes, or a bit more depending on the size of the cupcake tins.

  • Reply
    July 9, 2019 at 10:43 pm

    This is my first time making carrot cake and I love your recipe. The cupcakes came out light and they taste absolutely delicious! Thank you!

  • Reply
    October 30, 2019 at 12:34 pm

    Hello, I was wondering what piping nozzle you have used for piping the frosting on the carrot cake cupcakes, they look perfect!

    • Reply
      October 31, 2019 at 5:19 am

      Hi Ellie, I used the Wilton 1M.

  • Reply
    November 14, 2019 at 8:48 am

    Can I avoid baking soda in the recipe?

  • Reply
    May 24, 2020 at 5:54 am

    My picky husband loved these cupcakes! I love that you included the weight in the measurements, it makes preparation much easier. This is my new favourite go-to recipe for carrot cupcakes. If it were not for the quarantine I wouldn’t have rediscovered my love for baking (and eating!) carrot cupcakes. Thank you!

  • Reply
    July 6, 2020 at 12:14 am

    Today I did this recipe for my daughter’s birthday and are amazing, I only will add some crumbled pecans next time, with this recipe I just fall in love with carrot cupcakes since they weren’t my thing before and that frosting oh my!!!

  • Reply
    Robin campbell
    July 30, 2020 at 12:27 pm

    Absolutely the best! I’ve tried another recipe after this one for Blueberry muffins on yet another blog and it came precariously close to being over cooked and rubbery because of the wrong timing and liquid oats being used which was hard to mix in without almost overmixing! No Thanks Ill just keep using this one!! Moist , Perfectly sweet!! So Good!! Thank you Shiran!

  • Reply
    April 3, 2021 at 7:29 pm

    Hello! I wanted to make this as a cake. Would this recipe yield one 8 in cake ?

    Thank you!

  • Reply
    November 5, 2021 at 1:15 pm

    The ratio of flour to sugar does not make sense. 1 cup of sugar (brown+ granulated) for 1 cup of flour??? Either the sugar is too much or the flour is too little. I tried this recipe twice and both times the cupcakes were a flop.

    • Reply
      Talia @ Pretty. Simple. Sweet.
      November 7, 2021 at 10:33 am

      Hi Aneesa, sorry to hear the cupcakes didn’t turn out for you. I have tried this recipe many times, both during recipe testing and making them for myself once the recipe was finalized, and I assure you the measurements are accurate. If you look at other carrot cake recipes you’ll see the ratio of flour to sugar is around 1:1 (give or take). I’d love to learn more about your process and see if I can help you achieve optimal results! 🙂

  • Reply
    November 14, 2021 at 7:53 pm

    The best cupcakes, super moist and delicious. Easy to follow instructions. I found the tricks you suggested is what makes them perfect.

  • Leave a Reply

    Recipe Rating