Easy Carrot Cake Cupcakes

Our favorite recipe for carrot cake cupcakes! Inspired by our most popular cake recipe, these easy carrot cake cupcakes are 100% made from scratch, easy to make, versatile, and utterly delicious.

Watch the video

Carrot Cake Cupcakes Recipe Video

Our favorite carrot cake recipe inspires these easy carrot cake cupcakes. Thousands of bakers have made it and loved it! Many of you asked about turning it into cupcakes, so here’s our go-to recipe for making carrot cake cupcakes.

These cupcakes are simple and call for basic pantry ingredients. If you have a couple of bowls and can stir ingredients together, you can make these easy cupcakes!

6 carrot cake cupcakes with creamy cream cheese frosting

Carrot cake cupcake ingredients

  • I like using all-purpose flour, but you can substitute some all-purpose flour for whole wheat or white whole wheat flour. You can also swap the flour for your favorite gluten-free blend for gluten-free cupcakes.
  • Baking soda helps the cupcakes to rise.
  • Salt, cinnamon, ginger, cardamom, nutmeg, and vanilla extract make our cupcakes taste amazing. If you’ve made our carrot cake before, you know we only add cinnamon and vanilla. These cupcakes have a little more spice, and we love them this way.
  • Oil keeps the cake nice and moist — any neutral-flavored oil will work. Melted coconut oil works, too, but the baked cake will have a light coconut flavor.
  • Sugar makes the cake moist, light, and delicious. I love a combination of white and brown sugar, but you can use either. Since posting the recipe, some of our readers have asked whether we can reduce the sugar called for. You can, but remember that the amount we specify will produce the moistest cupcakes.
  • Eggs give the cupcakes structure.
  • Lots of carrots make these the best carrot cake cupcakes. I like to hand-grate my carrots since I prefer the texture, but you can use your food processor or buy pre-grated carrots from the store.
  • Pecans and raisins are optional! Some people love nuts and raisins in carrot cake, while others cannot stand to add them. These are entirely optional, so go with what you love.

How to make carrot cake cupcakes

The method for these carrot cake cupcakes could not be easier! If you have a couple of bowls and can stir ingredients together, you can make this cake! As you can see from our recipe video, all you need to do is combine all the ingredients.

  1. Dry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended, and then I whisk all the wet ingredients together in another bowl.
  2. Fold the dry and wet ingredients together: Then I switch to a rubber spatula or large spoon and fold the wet and dry ingredients together until I don’t see any large streaks of flour. (We use the same method when making these pumpkin cupcakes and our chocolate cupcakes.)
  3. Add carrots, nuts, and raisins: When I’ve got the batter ready, I fold in the carrots, and if I’m using them, the nuts and raisins.

Baking the cupcakes

We’ve developed this carrot cake cupcake recipe to make 12 nicely sized cupcakes. I use a standard cupcake pan. They bake in a 350 °F oven for 22 to 27 minutes.

After baking, it is essential to let the cupcakes cool before frosting with your favorite frosting (we’ve provided a simple cream cheese frosting in the recipe below).

Carrot Cake Cupcakes

Storing tips

Unfrosted cupcakes can be stored in an airtight container in the fridge for up to 5 days and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Frosted cupcakes can be stored in an airtight container in the fridge for up to 5 days. To freeze them, place the frosted cupcakes on a baking sheet so they are not touching. Freeze until hard, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator.

Frequently asked questions

Can I use applesauce instead of oil in the cupcakes? This is something we have never tried ourselves, so you may need to do some experimenting on your own. That said, you should be able to swap some of the oil for applesauce without too many issues.

Can I add pineapple to the carrot cake cupcakes? Yes, absolutely. It will add even more moisture to the cupcakes so use fresh pineapple or if you are using canned, drain it first before adding to the cake. We do not recommend adding more than 1/2 cup.

Carrot cake cupcakes with cream cheese frosting and pecans on top

Easy Carrot Cake Cupcakes

  • PREP
  • COOK
  • TOTAL

These carrot cake cupcakes are so simple to make. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cupcake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well.

This recipe is forgiving. You can make this with or without the nuts and raisins. We like using granulated and brown sugar in this but using one or the other is an option.

Makes 12 Cupcakes

Watch Us Make the Recipe

You Will Need

For Cupcakes

1 ¼ cup (160g) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon fine sea salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger, optional

1/4 teaspoon ground cardamom, optional

1/8 teaspoon freshly grated nutmeg, optional

1/2 cup (118ml) canola or other vegetable oil

1/2 cup (100g) granulated sugar

1/2 cup (95g) lightly packed brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 ½ cups (150g) grated peeled carrots, 2 to 3 medium carrots

1/4 cup (35g) coarsely chopped pecans, optional

1/4 cup (35g) raisins, optional

For Cream Cheese Frosting

4 ounces (115g) full-fat block cream cheese, softened to room temperature

2 tablespoons (28g) unsalted butter, softened to room temperature

1/2 teaspoon vanilla extract

Pinch fine sea salt

1 ½ cups (165g) powdered sugar or confectioners sugar, plus more as needed

Pinch ground cinnamon or ground cardamom, optional

1/4 cup (35g) coarsely chopped pecans, optional

Directions

    1Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C). Line a 12-cup muffin pan with cupcake liners.

    2In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.

    3In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

    4Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

    5Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.

    6Cool cupcakes in the pan for 5 minutes, then transfer them to a cooling rack and cool them completely before frosting.

  • Frost Cupcakes
  • 1In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld electric mixer on medium speed until very creamy, about 2 minutes.

    2For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.

    3Beat in the powdered sugar, a 1/4 cup at a time, until fluffy. Add an additional 1/4 cup to 1/2 cup of powdered sugar for a thicker frosting.

    4To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.

    5Frost the cooled cupcakes and, if you’d like, top with coarsely chopped pecans.

Adam and Joanne's Tips

  • Storing: Keep in an airtight container in the fridge for up to 5 days and frozen for up to 3 months.
  • Piped frosting: If you plan to pipe a lot of frosting onto each cupcake, you may need to double the frosting recipe above. If you have any leftovers, the frosting can be kept in an airtight container in the fridge for a few days or in the freezer for a few months.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
Nutrition Per Serving Serving Size 1 frosted cupcake / Calories 336 / Total Fat 17.1g / Saturated Fat 5.2g / Cholesterol 50.7mg / Sodium 220.7mg / Carbohydrate 43.5g / Dietary Fiber 0.8g / Total Sugars 32.2g / Protein 3.8g
AUTHOR:  Adam and Joanne Gallagher
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87 comments… Leave a Review
  • Gary Cousins February 14, 2024, 4:00 pm

    Excellent carrot cupcakes recipe! Will make them again. – again. Thanks .

    Reply
    • Joanne February 14, 2024, 4:15 pm

      Amazing! That makes me want to bake a batch too. Thanks for sharing!

      Reply
  • Gail Brown January 25, 2024, 5:15 pm

    I love watching your videos because I can see what the finished product will look like and learn your techniques. Furthermore, you generally use ingredients i can find in a regular grocery store. Very down to earth. Your camera work is great because we can see every step–not obscure, and not so hurried that we miss a trick.

    Reply
  • Traci January 19, 2024, 11:11 am

    My mom makes the best carrot cake. We had ingredients left over but not enough for a full cake and I found this recipe. Made the cupcakes. OMG!! Delicious! Made this recipe twice with the frosting. But now using the recipe just with the carrots and spices, no frosting, as our favourite breakfast or any time treat. It never flops. Also discovered I can freeze the batter, defrost, give a quick stir and bake up a batch. Pure awesomeness

    Reply
  • JOAN Mopper January 14, 2024, 11:58 am

    Can I make Carrot cup cakes and freeze them?

    Reply
    • Joanne January 24, 2024, 5:47 pm

      Hi Joan, You can freeze these cupcakes, either unfrosted or frosted. I store mine in an airtight container in the freezer for up to 3 months. Extra freezing tips are in the article.

      Reply
  • Sarah December 12, 2023, 1:50 pm

    These were the best muffins i have ever tasted.

    Reply
  • Julie December 7, 2023, 8:11 am

    Hello, can you use any healthier alternatives than canola or vegetable oil?

    Reply
    • Joanne January 24, 2024, 5:47 pm

      Hi Julie, Any neutral oil will work in this recipe. Some of our readers have also had success with replacing some of the oil with applesauce.

      Reply
  • Maricela Gutierrez November 20, 2023, 1:56 pm

    can i just use the spices from the cake recipe?

    Reply
    • Joanne November 20, 2023, 2:40 pm

      Yep!

      Reply
  • Donna Garner September 23, 2023, 5:06 pm

    Can these cupcakes be put in the freezer?

    Reply
    • Joanne January 24, 2024, 5:47 pm

      Hi Donna, You can freeze these cupcakes, either unfrosted or frosted. I store mine in an airtight container in the freezer for up to 3 months. Extra freezing tips are in the article.

      Reply
  • Lynne Mclain September 8, 2023, 3:45 pm

    I get many recipes from the internet. This was by far the best one yet! I did add an extra egg because mine were medium size, I also used a single serve unsweetened applesauce and just a quarter cup of canola oil, I added sunflower seeds too. I’m not using frosting because they’re sweet enough for us without it. Thank you for this fantastic recipe!!

    Reply
  • Dawn August 10, 2023, 6:39 am

    The carrot cake recipe is delicious and the cup cake version, however sometimes & it has happened again today, my frosting (made with butter) is too runny. What can I do to remedy this?
    Thank you

    Reply
    • Joanne August 23, 2023, 3:32 pm

      Hi Dawn, I’d start by chilling the frosting for 15 to 20 minutes to see if that firms it up a bit. Otherwise, you can add a bit more butter or even cream cheese to thicken it a little.

      Reply
  • Ronit Feldman June 20, 2023, 11:30 pm

    These are so easy and turned out beautifully-perfect moist crumb and frosting is delicious

    Reply
  • Heather May 24, 2023, 9:02 pm

    Apologies, I see two eggs 😊

    Reply
    • Joanne August 23, 2023, 3:33 pm

      No problem!

      Reply

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