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Moist Carrot Cake Cupcakes

Carrot Cake Cupcakes

Carrot cake cupcakes - the bite-sized versions of everyone's favorite classic dessert! And let's not forget the warm, beautiful color of natural carrots that’s sure to make your mouth water.
5 from 1 vote
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Course: Cupcakes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 18
Calories: 335kcal
Author: Brenda Maher

Ingredients

Cupcakes (Main Ingredients)

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 1 ¼ teaspoon ground cinnamon
  • ¾ cup vegetable or canola oil
  • ¾ cup granulated sugar
  • ¾ cup lightly packed brown sugar
  • 1 ½ teaspoons vanilla extract
  • 3 large eggs at room temperature
  • 2 ¼ cups 225 g peeled carrots (grated), 3 to 4 medium carrots

Cupcakes (Optional)

  • About ½ teaspoon ground ginger
  • About ½ teaspoon ground cardamom
  • About ¼ teaspoon freshly grated nutmeg
  • About ½ cup coarsely chopped pecans
  • About ½ cup raisins

Frosting (Main Ingredients)

  • 6 ounces softened, full-fat block cream cheese
  • 3 tablespoons softened, unsalted butter
  • ¾ teaspoon vanilla extract
  • Pinch of sea salt
  • 2 ¼ cups confectioners or powdered sugar (more if necessary)

Frosting (Optional)

  • Pinch ground cardamom or cinnamon
  • About ½ cup chopped pecans

Instructions

Cupcakes:

  • Preheat your oven to 350°F (or 176°C) and prepare the muffin pan with liners.
  • Mix dry ingredients (baking soda, flour, spices, salt) in a bowl.
  • Combine wet ingredients (oil, vanilla, sugars, eggs) in another bowl.
  • Gradually add dry ingredients to wet, then fold in raisins, carrots, and nuts.
  • Fill the muffin cups and bake for 20-25 mins.
  • Cool your cupcakes on a wire rack before frosting.

Frosting:

  • Beat butter, cream cheese, vanilla, and salt until creamy.
  • Sift or whisk powdered sugar to remove lumps.
  • Gradually beat in powdered sugar until fluffy, adjusting for desired thickness.
  • Optionally, add spices like cardamom or cinnamon for flavor.
  • Frost the cupcakes and top with chopped pecans if desired.

Notes

  • You can prepare cupcakes and frosting ahead of time. Store cupcakes in an airtight container and frosting in the fridge for up to a week. Before serving, let the frosting come to room temperature and whisk it to restore its fluffiness.
  • Cupcakes with cream cheese frosting can be kept at room temperature for about 8 hours. For longer storage, refrigerate for 2 days, and let them return to room temp before serving.

Nutrition

Calories: 335kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 5.2g | Cholesterol: 50.7mg | Sodium: 220mg | Fiber: 0.8g | Sugar: 32g
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