---
title: "Carrot Cake Cupcakes"
url: https://stacklist.com/card/faf9e619-7d63-4877-af30-bd2e4eee2234
source_url: "https://sugarspunrun.com/carrot-cake-cupcakes/?utm_source=convertkit&utm_medium=email&utm_campaign=Carrot+Cake+Cupcakes+🥕+-+5414063"
stack: https://stacklist.com/stack/3a850374-7c0d-480c-8346-fa4de4cf8be3
summary: "Carrot Cake Cupcakes is a homemade recipe for soft, fluffy, and moist cupcakes made with grated carrots, spices, and oil, topped with cream cheese frosting. The recipe serves 12 cupcakes, takes 45 minutes total, and includes tips for proper carrot preparation and optional add-ins like nuts or raisins."
tags: "carrot-cake, cupcakes, recipe, dessert, baking, cream-cheese-frosting"
key_entities: "Sam Merritt (person), cream cheese frosting (concept), carrot cake cupcakes (concept), food processor (technology)"
classification: "tutorial"
content_hash: "sha256:5a281d98536fb12182fe98a94101a498c0b77f3da69fb7b6aa0f31e9cf603fa0"
acp_version: "0.2"
token_counts_approximate: 1594
visibility: public
agent_accessible: true
status: "final"
---

# Carrot Cake Cupcakes

Home › Recipe Index › Desserts › Cupcakes 4.96 from 729 votes Carrot Cake Cupcakes By Sam Merritt Updated Mar 19, 2019 Jump to Recipe ▼ 1,455 Comments Servings: 12 cupcakes 45 mins This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy . Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting. Carrot Cake Cupcakes will forever be my favorite way to get my daily serving of vegetables.  Give me a cupcake and a zucchini muffin for each hand and I’ve got the bottom of the food pyramid covered. Alright, maybe carrot cake cupcakes aren’t the  best way to get your daily vegetables, but it’s definitely the tastiest, especially when topped off with a  very generous swirl of cream cheese frosting . They’re soft, moist, and cheerfully fluffy, these cupcakes taste like springtime and sunny weather (which I could really, really use right now!). These carrot cake cupcakes are a modified version of my favorite  carrot cake .  The recipe is almost identical to the cake portion except for a bit more liquid in the batter — the original is perfect for cake but I found it to be too dense in the small space of a cupcake liner and added some milk for a bit of levity. I use all oil in this recipe (no butter) for the moistest (sorry if you hate that word, if you have a better substitute I’m happy to hear it!) cupcakes, and thanks to the spices you’re not missing anything in terms of flavor, I promise!  I found that butter just didn’t give these cupcakes the texture that they really needed. I have a few tips on how to make your own carrot cake cupcakes turn out perfectly, so let’s get into that! Tips for Making Carrot Cake Cupcakes I recommend using the grate setting on your food processor to prepare your carrots, and then  briefly pulsing them in your food processor for fine shreds of carrot.  I feel like just grating them leaves carrot pieces that are too big, but don’t overdo it when you pulse or you’ll have carrot juice and it will impart way too much carrot flavor into your cupcakes! If you don’t have a food processor, you can use a hand grater to grate your carrots. While I didn’t use them for my carrot cake cupcakes, you can add walnuts, pecans, or raisins (why, though!) to this recipe, if you’d like.  This batter can hold about 1/2-1 cup of add-ins. This recipe can be doubled to make 24 cupcakes. Enjoy! The full printable recipe is just below the video, make sure to subscribe to my YouTube channel if you enjoy watching these videos!! How Do You Make Carrot Cake Cupcakes 4.96 from 729 votes Carrot Cake Cupcakes A moist and fluffy carrot cake cupcakes recipe! Perfect for Easter or any time of year, these are sure to be the star of your dessert table. Prep: 25 minutes mins Cook: 20 minutes mins Total: 45 minutes mins Servings: 12 cupcakes Save Recipe Saved Recipe Pin Recipe Comment Print Recipe Cook Mode Prevent your screen from going dark Equipment Cupcake tin Mixing bowls Save this recipe! Get this sent to your inbox, plus get new recipes from us every week! Please enable JavaScript in your browser to complete this form. Title Post Post Email * Save Ingredients ▢ 1 ¼ cups ( 157 g ) all-purpose flour ▢ ½ cup ( 100 g ) granulated sugar ▢ ½ cup ( 100 g ) light brown sugar packed ▢ ¾ teaspoon baking soda ▢ ½ teaspoon baking powder ▢ ½ teaspoon salt ▢ 1 teaspoon cinnamon ▢ ¼ teaspoon nutmeg ▢ ¾ cups ( 180 ml ) avocado, vegetable, or canola oil ▢ 2 large eggs , room temperature ▢ 1 ½ teaspoons vanilla extract ▢ 2 Tablespoons milk ▢ 1 ½ cups ( 170 g ) grated carrots ▢ ½ cup ( 60 g ) chopped walnuts or pecans, optional ▢ 1 batch Cream Cheese Frosting Instructions  Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners. In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. 1 ¼ cups ( 157 g ) all-purpose flour, ½ cup ( 100 g ) granulated sugar, ½ cup ( 100 g ) light brown sugar packed, ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg Stir in oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition.  Beat until well-combined. ¾ cups ( 180 ml ) avocado, vegetable, or canola oil, 2 large eggs Stir in vanilla extract and milk. 1 ½ teaspoons vanilla extract, 2 Tablespoons milk Add carrots and nuts (if using). and stir until combined. 1 ½ cups ( 170 g ) grated carrots , ½ cup ( 60 g ) chopped walnuts or pecans, optional Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full.  Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.   Allow to cool in the baking tin for 5 minutes before carefully removing to a cooling rack to cool completely  before decorating with cream cheese frosting*. 1 batch Cream Cheese Frosting Notes *Cream cheese frosting recipe will decorate 12 cupcakes if you use as much frosting as seen in the photos.  If you plan to just spread the frosting on the cupcakes, you can probably get away with cutting the frosting recipe in half. Storing Store in an airtight container in the refrigerator for up to 5 days. Nutrition Serving: 1 cupcake (without frosting, please see cream cheese frosting for frosting nutrition info)with frosting | Calories: 219 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 15 g | Saturated Fat: 1 g | Cholesterol: 31 mg | Sodium: 179 mg | Potassium: 46 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 45 IU | Calcium: 18 mg | Iron: 1 mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this? Leave a comment below!