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Perfect Carrot Cake Cupcakes

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These carrot cake cupcakes are super easy to make and taste great! They are topped with decadently rich cream cheese frosting!

One carrot cake cupcake with a bite taken out of it

How to Make Carrot Cupcakes

If you’ve never made cupcakes before, start with my post on how to make cupcakes before moving on.

Start by mixing the dry ingredients – sugar, baking soda, baking powder, salt, cinnamon, and cardamom. The cardamom is totally optional, but if you like that flavor, you’ll love it here.

Adding spices to carrot cake batterAdd carrots. You want very finely chopped carrots (about the size of a grain of rice). The easiest way to chop carrots is by using a food processor. If you don’t have one, use a box grater to make grated carrots instead.

Carrots being adding to carrot cake batterNext, add drained crushed pineapple and mix to combine. The pineapple helps to make the cupcakes super moist!

Adding pineapple to carrot cake batterAdd shredded coconut and mix on medium-high speed to combine. (You can leave the coconut off if you don’t like the taste of it.)

Shredded coconut being added to carrot cake batter
After those ingredients are mixed together, add the oil and butter. I use unrefined coconut oil, as I like the mild coconut flavor. However, you can substitute any mild tasting oil of your choice. Avocado oil and vegetable oil are both good choices.

Adding coconut oil to carrot cake batter
Lastly, mix in eggs and all-purpose flour.

Divide the batter evenly between twelve cupcake liners. You want to fill each one about 3/4 full.

Carrot Cake Cupcakes about to go in the oven
Now, it’s time to bake! Bake for about 25 minutes at 350 F. You’ll know they are done when a toothpick comes out clean.

Frosting Options

Vanilla cream cheese frosting is the obvious, classic choice for carrot cake cupcakes.

But, I encourage you to try cinnamon cream cheese frosting or perhaps a caramel buttercream.

Carrot Cake Cupcakes topped with chopped pecans
After the frosting is on, sprinkle some chopped pecans on top – or top with candied carrot curls.

Carrot cake cupcakes topped with candied carrot curls
You can also break up the curls to make little carrot sprinkles – super cute!

Carrot Cake Cupcakes
For a more traditional option, top your carrot cake cupcakes with a sugar carrot decoration like Handle the Heat does.

Cupcakes topped with three different types of sugar candy carrots

Image from Handle the Heat

Other Carrot Dessert Recipes to Make

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One carrot cake cupcake with a bite taken out of it
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4.23 from 9 votes

Carrot Cake Cupcakes

These incredibly moist from-scratch carrot cake cupcakes are perfect mini carrot cakes! They are topped with decadent cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 464kcal
Author Stefani

Ingredients

Carrot Cupcakes Ingredients

  • 1/2 cup sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 cup finely chopped carrots about 2 large carrots, food processed until the size of couscous
  • 1 cup drained crushed pineapple
  • 1 cup shredded coconut optional
  • 1/2 cup raisins optional
  • 1/2 cup chopped pecans optional
  • 1/4 cup unrefined coconut oil
  • 1/4 cup unsalted butter room temperature
  • 2 large eggs
  • 1 cup all-purpose flour

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Cupcake Instructions

  • Preheat oven to 350 F.
  • In a large bowl, combine everything but oil, butter, eggs, and flour.
  • Add oil and butter and stir vigorously to combine.
  • Add eggs one at a time, combining well after each addition.
  • Add flour in 2 batches, mixing until just combined.
  • Line a cupcake tin with 12 cupcake liners and divide batter evenly between them. It should come almost all of the way to the top.
  • Bake for 25 minutes or until a toothpick comes out dry.
  • Remove cupcakes from tin immediately and set on a cooling rack to cool.

Cream Cheese Frosting Instructions

  • Use an electric mixer to mix cream cheese and butter until creamy and light, about three minutes on high speed.
  • Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
  • Mix in vanilla until fully integrated.
  • Spread or pipe frosting onto cooled cupcakes.
  • Leave at room temperature for up to three days or refrigerate for up to one week.

Notes

 
  • Leave off any of the optional ingredients.
  • Swap out a different kind of oil if you don't like coconut oil.
  • Make sure that the cream cheese is at room temperature when making the cream cheese frosting.

Nutrition

Calories: 464kcal | Carbohydrates: 52g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 68mg | Sodium: 250mg | Potassium: 284mg | Fiber: 3g | Sugar: 36g | Vitamin A: 2335IU | Vitamin C: 5.5mg | Calcium: 59mg | Iron: 1.4mg
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Perfect Carrot Cake Cupcakes

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16 comments:

  1. Marcisays:

    Thank you so very much for sharing.

  2. Maria Lincolnsays:

    these look scrummy! i love carrot cake

  3. Gansays:

    Can this recipe be doubled or should they be made in single batches?

  4. larisasays:

    5 stars
    I am a pretty experienced baker & have made these many times & they are best carrot cake cupakes I’ve ever made or eaten. Seriously. I cannot tell you how many family & friends request these for every occasion. Thank you! Amazing!

  5. Jennysays:

    5 stars
    Made these delicious cupcakes yesterday and brought them to work. They were a big hit! Thanks for recipe!

  6. Elena Cruzsays:

    5 stars
    I made these last night to bring to work today (cause I’m nice like that) and people are RAVING! I cut down on the cardamom, which I personally love, just in case people weren’t fans, and cut some of the sugar in the frosting. Did I mention people are raving? The only other thing I did differently was I mixed all of the dry ingredients together first (other than the sugar), and then added them at the end when the recipe indicated to add the flour. I’m wondering how the recipe differs by adding the other dry ingredients (baking soda, etc.) at the beginning? Thanks for your tips and a wonderful recipe that I will be using again and again!

  7. Kimberlee Schorysays:

    5 stars
    Made these tonight for my husbands birthday, I left out the cardamom because I didn’t have any and a jar at the grocery store was $12 bucks. The way it is mixed together is unusual, but man were these good! This will be my go to carrot cake cupcake recipe! Easy and really, really good.

  8. Anonymoussays:

    5 stars
    I made these the other day (with my own little tweaks)and they are AH-MAZING. I had 3 people tell me it was the best carrot cake they’ve ever had, and I pretty much had to agree :)

  9. Liannasays:

    5 stars
    I made these yesterday, and they are a huge hit! I had to make the carrot toppers three times before I got it right: the best baking time for the first baking was only 7 minutes. I Saved this recipe to ZipList, but I’ve tried many of your recipes, and they are always eagerly devoured by friends and family. You are so creative. Thank you for sharing!

  10. arielsays:

    5 stars
    I made these today with whole wheat flour, they were still so moist and delicious!

  11. Jerseysays:

    i made these yesterday and they were AWESOME! thanks for the great recipe!
    -jersey

  12. Pen Pensays:

    Carrot Cake is my dad’s favorite, and I was looking for a moist recipe to make him for his May birthday! I’m excited to try ur recipe!!! :)

  13. Adrianna from A Cozy Kitchensays:

    These are lovely! I love the carrot strip on the top of the icing.

  14. Memóriasays:

    The cupcakes are too cute!!

  15. thecoffeesnobsays:

    It looks amazing- adding cardamons such a fantastic idea! I’m thrilled you liked it!

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