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!


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


  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:



Serving Size:

1 cupcake

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

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