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Carrot Cake Cupcakes (with Cream Cheese Frosting)

  • Author: ChefEmma
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Carrot Cake Cupcakes are moist, spiced treats filled with grated carrots, warm spices, and optional add-ins like nuts or raisins, all topped with rich cream cheese frosting.


Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/4 cup crushed pineapple, drained
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for frosting)


Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until combined.
  4. Stir in grated carrots and pineapple, then fold in the dry ingredients just until combined. Add nuts and raisins if using.
  5. Divide batter evenly among cupcake liners, filling about 3/4 full.
  6. Bake for 20–24 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until fluffy.
  8. Frost cooled cupcakes and garnish with chopped nuts if desired.

Notes

  • Use freshly grated carrots for the best texture and moisture.
  • Let cupcakes cool completely before frosting to prevent melting.
  • Store frosted cupcakes in the refrigerator for up to 4 days.