★★★★★

The Best Carrot Cake Cupcakes Recipe

Love Carrot Cake? These delicious Carrot Cake Cupcakes are the best handheld version of the classic dessert. Covered in rich cream cheese frosting, these moist cupcakes are made for sharing.

When spring time rolls around, I start to crave all things Carrot Cake. Especially with a thick later of Cream Cheese Frosting!

Delicious, from scratch, Carrot Cake Cupcakes with a cream cheese frosting!

Why this Recipe Works

The search for the tastiest ever carrot cake cupcakes is over. These single serving treats check all the boxes. Here are a few reasons these are the absolute BEST!

  1. Sweet carrot flavor. Using freshly shredded carrots makes all the difference!
  2. Super moist. These cupcakes stay soft and moist–even after storing.
  3. Hint of cinnamon. A pinch of cinnamon spice compliments the sweet cupcakes beautifully.
  4. Cream cheese pecan frosting. This frosting is full of fragrant vanilla and crunchy nuts.

I love these carrot cupcakes all year long. But they’re especially wonderful for Easter! Easy to make, transport and share with friends.

Delicious, from scratch, Carrot Cake Cupcakes with a cream cheese frosting!

Ingredient Notes

Carrots. Buy whole carrots and shred them yourself at home for best results! Store bought shredded carrots don’t contain as much moisture and can make cupcakes taste drier.

Vegetable oil. Make sure to use a vegetable oil with a mild flavor, such as canola. (Do not use olive oil or peanut oil here!)

Vanilla. Try these with my How to Make Vanilla Extract if you have time to plan ahead!

Delicious, from scratch, Carrot Cake Cupcakes with a cream cheese frosting!

Tips and Tricks

Use a stand mixer or beaters. An electric mixer is the easiest (and fastest) way to make fluffy spreadable cream cheese frosting.

Fill cupcake liners 3/4 of the way. Avoid overfilling the cupcake tins–or you risk getting puffy tops that look more like carrot cake muffins. Still delicious but much harder to frost.

These can be made with or without nuts. Simply omit the chopped pecans from the frosting for a nut free carrot cupcake.

Recipe FAQs

Can I add nuts to the cupcake batter? How much?

If you’d like a little more nuttiness in your carrot cupcakes, feel free to add chopped nuts to the batter. I’d start with a 1/2 cup of chopped pecans or walnuts. Fold in before filling the cupcake tins.

Do carrot cupcakes have to be refrigerated?

Yes, because of the cream cheese frosting you should store these in the refrigerator. Place them in an airtight container and keep chilled until 1 -2 hours before serving.

Can you freeze carrot cupcakes?

Carrot Cupcakes freeze beautifully! Place cooled unfrosted cupcakes in freezer bags and store for up to 3 months. Let thaw overnight and top with freshly made cream cheese frosting before serving.

Delicious, from scratch, Carrot Cake Cupcakes with a cream cheese frosting!

More Cupcake Recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Everyone who loves carrot cake FLIPS for these carrot cupcakes! You’ll love the extra moist crumb and the crunch of pecans in every bite.

Yield: 30 cupcakes

Carrot Cake Cupcakes

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Love Carrot Cake? These delicious Carrot Cake Cupcakes have a delicious Cream Cheese Frosting! Perfect for a weekday dessert or weekend potluck!

Ingredients

For the Cupcakes:

  • 2 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 cup shredded carrots

For the Frosting:

  • ½ cup unsalted butter, softened
  • 1 package (8oz) cream cheese, softened
  • 2 tsp vanilla extract
  • 4 cup powdered sugar
  • ¾ cup chopped pecans

Instructions

  1. Preheat oven to 350 degree F. Line cupcake tin with paper liners. Set aside.
  2. In a mixing bowl, combine sugar, oil and eggs. Beat until well blended. Add in flour, baking soda, baking powder, and cinnamon. Beat for 2-3 minutes until fully combined. Fold in carrots.
  3. Fill cupcake tins ¾ full. Bake for 18-22 minutes. Remove and cool completely before frosting.
  4. For the frosting, beat butter and cream cheese together for 3 minutes, scraping down sides as needed. Add in vanilla and powdered sugar. Beat 3-4 minutes until fluffy. Fold in chopped pecans. Use an open tip to pipe onto cupcakes. Top with a pecan halve if desired. ENJOY.

Nutrition Information:

Yield:

30

Serving Size:

1 cupcake

Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 36mgSodium: 83mgCarbohydrates: 36gFiber: 1gSugar: 28gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 23, 2019

Comments & Reviews

  1. Has anyone made these cupcakes and cut back on the sugar? I know it makes 30 cupcakes, but 2 cups of sugar is quiet a lot. Thanks

  2. Hello, I’m so happy I found you blog on internet. These delicious cupcakes (I love cupcakes) and that wonderful carrot cake cheesecake cake, I’ll be busy cooking this week-end lol. Thank you for having me , keep on cooking lol.

    Gail

  3. These look YUMMY! My daughter loves carrot cake! I’ll be making these for her birthday next week! I’d like to add some pecans or walnuts into the batter. How much could I add?
    Thank you!

    1. Depends on how “nutty” you want the batter! I would suggest after making the batter, fold in about 1/2 cup chopped pecans or walnuts. Stir…eyeball it, and decide if you want more 🙂 ENJOY!

  4. Haha, I can’t imagine trying to work at Starbuck’s! It’s probably a good thing we don’t have one close by. I love how moist carrot cake is — definitely have to try these!

  5. I am with you. I’ve tried to work at Starbucks twice and I can’t do it. I also like to people watch and it just cracks me up. These cupcakes look so good. I wish I had one right now to munch on with my coffee. If I’m ever in IL we need to meet up at Starbucks and stuff our face with coffee and sweets and of course gossip. 😉

  6. Totally with you. Starbucks is for people watching, not working!
    These cupcakes are AMAZING. I love that giant dollop of frosting!

  7. I can not work with a bunch of distractions! I would be like you, just people watching the whole time! These cupcakes look delicious and I love your wood cupcake stand! So cute!

  8. I am the same way! I always end up people watching! These cupcakes look perfect!

  9. These look amazing, Aimee — carrot cake is one of my all time favorites. 🙂  And I love your new site design — it’s just beautiful! 

  10. I need to know your tricks for staying focused at home. I am right now thinking about dishes and laundry and walking the puppy. Not good for productiviity that’s for sure. I love these cupcakes and the pic with your nails and matching straws! So fun!

  11. Aimee, I’m totally distracted at Starbucks too! For this reason I carry a pkg. of foam earplugs with me at all times…and even then, I have bionic ears. Just nosy I guess. (Hey at least I’m not window peeping.)These are the cutest little carrot cupcakes EVER. And I know they taste fabulous. Might have to sneak one into Starbucks to have with my vanilla chai. Have a FABULOUS weekend!

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