🥕 Carrot Cake Cupcakes are soft, moist, and tender — all the flavor of a layered carrot cake in a convenient handheld cupcake. Quick and simple to make, they’re ideal for holidays, parties, or any time you want a crowd-pleasing treat.
Easy Carrot Cake Cupcakes Recipe
After months of testing, this recipe yields the best carrot cake cupcakes I’ve made — tender, moist, and perfectly spiced. They’re inspired by other favorite carrot-baked goods and combine the flavors and textures that make carrot cake so comforting.
- Fast and easy: ready in under 30 minutes of active time.
- One-bowl method: no mixer required for the batter.
- Oil-based batter keeps the cupcakes light and moist.
These cupcakes have won over readers and home bakers alike. One reviewer wrote:
Oh my goodness! I made the recipe exactly as it is written and these cupcakes were perfect! My husband said he can’t imagine any way these could be better! I’ve made other carrot cake cupcake recipes before and they never turned out. Thank you for this amazing recipe!
Laura
What’s in Carrot Cake Cupcakes?
These cupcakes use simple pantry ingredients plus fresh carrots. Key components include:
- Eggs: Bring to room temperature for easier mixing.
- Canola or vegetable oil: Keeps the texture moist and tender; avoid olive oil as it alters the flavor.
- Sugar: Granulated sugar for structure and light sweetness; brown sugar adds moisture and a mild molasses note.
- Sour cream or thick Greek yogurt: Adds moisture and tenderness.
- Flavorings and spices: Vanilla, cinnamon, allspice, nutmeg, cloves, and a pinch of salt.
- All-purpose flour: A 1:1 gluten-free flour substitute may work, but this was developed for regular flour.
- Leaveners: Baking powder and baking soda.
- Mix-ins: Freshly grated carrots and optional raisins or nuts (walnuts or pecans).
- Cream cheese frosting: Cream cheese, unsalted butter, vanilla, and confectioners’ sugar whipped until smooth and fluffy.
A quick note about the carrots
Grate carrots on the coarsest side of a box grater — it takes under two minutes and gives the best texture. Avoid pre-shredded bagged carrots; they can be dry and are often cut too large.
Note: See the recipe card below for ingredient amounts, full directions, and timing details.
How to Make Carrot Cake Cupcakes
Follow these straightforward steps for reliable results:
- Preheat the oven to 350°F and prepare a 12-cup muffin pan with floured cooking spray or liners.
- In a large bowl whisk together the wet ingredients and sugars, then add vanilla and spices.
- Stir in flour, baking powder, and baking soda just until combined; avoid overmixing.
- Fold in the grated carrots and any optional raisins or nuts.
- Fill each muffin cup 2/3 to 3/4 full; do not overfill to prevent overflow.
- Bake about 20 minutes, until domed and springy and a toothpick comes out clean or with a few moist crumbs.
- Cool cupcakes in the pan for about 15 minutes, then transfer to a wire rack to cool completely before frosting.
- Whip the cream cheese frosting until light and fluffy, then spread or pipe on cooled cupcakes. About 2 tablespoons of frosting per cupcake is typical.
Can I Double This Recipe?
Readers have successfully doubled it, though the recipe is written for a single 12-cup batch.
Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting
Equipment
- 1 (12 Cup) Muffin Pan
- 2 Large Mixing Bowls
- 1 Stand Mixer or Hand Mixer
Ingredients
Cupcakes
- 2 large eggs
- ½ cup canola or vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¼ cup sour cream or thick Greek yogurt
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Pinch of salt, optional and to taste
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups coarsely grated carrots (2–3 medium/large carrots, peeled)
- ½ cup raisins, optional
- ½ cup nuts, optional
Frosting
- ½ cup (4 ounces) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 ½ cups confectioners’ sugar, more or less to taste
Instructions
For the Cupcakes:
- Preheat oven to 350°F. Spray a 12-count muffin pan well with floured cooking spray or use liners.
- In a large bowl, whisk together eggs, oil, granulated and brown sugars, sour cream, vanilla, spices, and salt until combined.
- Add flour, baking powder, and baking soda; stir until just combined. Do not overmix.
- Fold in the grated carrots and any optional raisins or nuts.
- Spoon batter into prepared pan, filling each cup 2/3 to 3/4 full. Bake about 20 minutes, until domed and a toothpick comes out clean or with a few moist crumbs.
- Allow cupcakes to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before frosting.
For the Frosting:
- With an electric mixer, beat cream cheese, butter, and vanilla on high until light and fluffy, about 3 minutes.
- Slowly add confectioners’ sugar and beat to incorporate. Adjust sugar amount to reach your desired consistency; if too thick, add a touch more cream cheese to thin.
- Frost the cooled cupcakes. Use approximately 2 tablespoons of frosting per cupcake, or pipe if you prefer. Extra frosting keeps airtight in the refrigerator for weeks.
Notes
- Grate carrots by hand on the coarsest side of a box grater for the best texture and moisture. Avoid dry, pre-shredded bagged carrots.
- Frosted cupcakes keep airtight in the refrigerator for up to 1 week. Unfrosted cupcakes keep airtight at room temperature for up to 1 week, or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Explore more carrot-themed and Easter-friendly desserts in the same collection.
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The Best Pumpkin Carrot Cake — A fusion of pumpkin and carrot cake flavors topped with cream cheese frosting for an extra-special dessert.
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Carrot Apple Cream Cheese Tunnel Cake with Cream Cheese Frosting — A showstopping cake with apples and a cream cheese tunnel at its center.
