Perfect Carrot Cake Cupcakes

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

One carrot cake cupcake with a bite taken out of it

How It’s Made

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 batter

Add 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 batter

Next, add drained crushed pineapple and mix to combine. The pineapple helps to make the cupcakes super moist!

Adding pineapple to carrot cake batter

Add 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 inserted comes out clean.

Expert Tips and FAQs

Frosting Options

While cream cheese frosting is the obvious, classic choice for carrot cake cupcakes, 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
Do I have to use coconut, raisins, or nuts?

These ingredients are all optional, but I think they really enhance the texture and flavor of the cupcakes.

Do I have to use coconut oil?

You can use any oil that you like in these cupcakes. If you don’t want to use coconut oil, I recommend you go with something neutral like vegetable oil.

How do I store these cupcakes?

Leave at room temperature for up to three days or refrigerate for up to one week. If you’re concerned about leaving cream cheese out at all, put the cupcakes in the refrigerator and set out prior to eating so they come to room temperature. You can also freeze unfrosted cupcakes in an airtight container for months.

Did you make this recipe? Leave a review!
One carrot cake cupcake with a bite taken out of it
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4.59 from 17 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


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


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.


  • 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.


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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