One carrot cake cupcake with a bite taken out of it
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4.7 from 10 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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake cupcakes, carrot cupcakes
Servings: 12 cupcakes
Calories: 464kcal
Author: Stef

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