These Carrot Cake Cupcakes with cream cheese frosting are a bakery-worthy dessert that’s simple to make at home. Light and tender in texture, they’re easier to decorate and serve than the classic layered cake.
⭐️⭐️⭐️⭐️⭐️ “Several people from that brunch have asked me for the recipe. Very easy to make, this one is a keeper. Thank you. – Linda
Every Easter my family always requests homemade carrot cake, and for good reason, it’s so delicious! If we’re entertaining a crowd, I love to make these Carrot Cupcakes with Cream Cheese Frosting since they’re easier to transport and serve.
After testing these numerous times over the years, I always like to note that these cupcakes are nice and light, not your typical dense carrot cake. Every bite is so tender that it melts-in-your-mouth. Plus, they’re so much easier to assemble and decorate than a multi-layered cake.
With freshly grated carrots and the option to add nuts or raisins, I can guarantee you’ll have no leftovers. If you love cupcakes, you’ll love our Chocolate Raspberry Cupcakes or Banana Streusel Muffins.
This post was originally posted in 2017, updated in 2023 and 2026 for a better reader experience.
Why You’ll Love this Recipe
- Bakery-style dessert that’s a crowd-pleaser. There are never any leftovers when we bring these carrot cake cupcakes to any party!
- Easy to customize. Add chopped nuts, dried fruit, or other spices, the options are endless to make these cupcakes just the way you please.
- Perfect for beginner bakers. If you’ve never made carrot cake before, start with these cupcakes. Your family and friends will be so impressed.
Ingredients
Carrot Cupcakes:
- Unbleached all-purpose flour: The structure for the cake.
- Baking soda: A leavening agent that helps the batter to be tender in texture.
- Baking powder: The second leavening agent that allows the batter to rise.
- Cinnamon: Gives a nice warm spice to the cake.
- Sugar: I like to use natural cane sugar to sweeten the batter. Regular granulated works well too.
- Eggs: Binds the cake batter together. Use large, room temperature eggs.
- Avocado or grapeseed oil: Adds moisture so it isn’t dry.
- Sour cream: Great for a hint of tang and also helps to tenderize the batter.
- Carrots: It’s best to finely grate fresh carrots yourself on a box grater.
- Walnuts: Optional, but I love their crunch and nutty flavor.
Cream Cheese Frosting:
- Cream cheese: The base of any delicious cream cheese frosting. Be sure to let it soften to room temperature before you mix.
- Butter: The other main component to any frosting for that rich flavor and creamy texture.
- Brown sugar: Adds nice caramel sweetness to a classic cream cheese frosting.
- Vanilla extract: Gives that warm, sweet caramel flavor.
- Salt: Any baked good needs salt to bring out even more sweetness.
- Powdered sugar: The main type of sugar in a frosting. It sweetens perfectly and also helps it to hold its shape.
- Walnuts: Optional for garnish if desired.
- Try my easy cream cheese frosting if you prefer.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting
Step 1 – Mix the Sugar and Oil
In the bowl of a mixer, toss in sugar, eggs and oil; beat on medium speed (start slow and increase slowly, so you don’t sploosh everywhere), it should be thick and foamy, about 2 minutes.
Step 2 – Mix the Dry Ingredients and Batter
Meanwhile while that is mixing, in a medium bowl, whisk together your flour, soda, baking powder, cinnamon and salt. Set aside.
Add sour cream, vanilla and grated carrots (I pulverized mine in my food processor, super fine) and mix well, might not fully come together and will be rather “soupy.” Slowly add your dry ingredients and stir or mix on lowest setting just until blended.
Step 3 – Fill the Liners
Double up your cupcake liners if desired, spray lightly with non-stick spray or oil, this will help them release easier. Fill cupcake liners slightly more than ½ full.
Pro Tip: Remember to spray your liners with non-stick spray as it will help the cupcakes release easier from the liners when eating.
Step 4 – Bake
Bake at 350°F (175° C) for 18-20 minutes until tops spring back when lightly touched. For mini-cupcakes, bake for about 15-16 minutes.
Remove from oven to cooling rack, let rest 2-3 minutes in pan, then transfer cupcakes to cooling rack to cool completely.
The recipe makes 18 regular-sized cupcakes; I made 12 regular-sized carrot cupcakes and 12 mini cupcakes
Step 5 – Make the Cream Cheese Frosting
Beat together the cream cheese, butter, and brown sugar until light and smooth. Try medium-high speed for about 2 minutes.
Allow to sit for 5-10 minutes until the brown sugar dissolves completely into the butter/cheese mixture.
Next add vanilla, salt and enough powdered sugar to make a thick frosting. I used a large star tip to frost the cupcakes.
Step 6 – Frost the Cupcakes
Spoon frosting into a piping bag (see below for tips) fitted with desired tip.
With gentle pressure on bag, pipe an ample amount of frosting on top of each cupcake. Start by doing a ring at a time, getting smaller each time and moving your piping tip up and around until you finish at the tip, pull bag slightly while released pressure on the bag. I show it in steps, only to show how you slowly frost, but in reality this is done in one fluid motion, keeping pressure on the pastry bag while releasing the frosting in a circular, upward motion.
If desired, place whole half of a walnut on top, or a small amount of chopped walnuts on top.
Pro Tip: Fold down the edges of the bags to open up as much of the bag as possible, then stick it inside of a tall glass to give some support while you are filling the pastry bag.
Expert Tips
- Don’t over-mix the batter. This is so important so that you don’t end up with a dense or chewy cupcake.
- Use a cookie scoop to make the same size cupcakes. It makes it so easy to scoop the batter into the liners cleanly. And with the same amount of batter in each one, they will bake at the same rate.
- Allow the cupcakes to cool completely before frosting. If they are even a little bit warm, the icing will melt and become very messy!
- Avoid using pre-shredded carrots from the store. These won’t give a pleasant texture when baked into the cake. You want to finely grate carrots on a box grater or food processor with the shredding attachment for the best results.
- For the icing, it’s easy to buy a piping tip and bags online, at the grocery store, or you local arts and crafts store.
Storage
Store the carrot cake cupcakes in an airtight container and refrigerate until ready to serve, up to 4 days. Be sure to bring them to room temperature prior to serving.
Freeze the cupcakes for up to 2 months. Thaw overnight in the fridge then set out at room temperature before enjoying.
You can make the cream cheese frosting up to 2 days in advance and store in the fridge until you are ready to frost and serve. Allow the frosting to sit at room temperature for a few minutes, then re-whip just before piping.
FAQs
You probably over-mixed the batter before baking, which can make the texture thick and dense.
I also like to add raisins, golden raisins, chopped pecans or almonds, and even shredded coconut.
I’ve used all different combinations of cinnamon, nutmeg, ginger, and cloves. In these cupcakes, I keep it simple with just cinnamon.
Yes! I’ve had great luck replacing the flour with 1 cup cup-for-cup gluten-free flour (I like King Arthur or Bob’s Red Mill) and the remaining ¼ cup with oat flour or almond flour. Allow the batter to sit for 10 minutes to hydrate the batter before scooping into the cupcake liners. Watch your baking time; it’s slightly less.
More Delicious Dessert Recipes
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Equipment
- Cupcake Scoop
Ingredients
Carrot Cupcakes
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup sugar I use natural cane sugar
- 2 large eggs room temperature
- ½ cup vegetable oil I like avocado or grapeseed oil
- ¼ cup sour cream I used full-fat for the best texture
- 1 teaspoon vanilla extract
- 1 ½ cups carrots finely grated
- ¼- ½ cup walnuts chopped (optional)
Brown Sugar Cream Cheese Frosting
- 8 ounces cream cheese softened to room temperature
- ½ cup butter softened, I used salted
- ⅔ cup brown sugar
- 2 teaspoons vanilla
- dash of salt
- 3 cups powdered sugar may need a bit more or less
- 2 Tablespoons walnuts chopped of halves for topping (optional)
Instructions
CUPCAKES
- In the bowl of a stand mixer, toss in sugar, eggs and oil; beat on medium speed (start slow and increase slowly, so you don't sploosh everywhere), it should be thick and foamy, about 2 minutes.1 cup sugar, 2 large eggs, ½ cup vegetable oil
- Meanwhile while that is mixing, in a medium bowl, whisk together your flour, soda, baking powder, cinnamon and salt. Set aside.1 ¼ cups unbleached all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon salt
- Add sour cream, vanilla and grated carrots (I pulverized mine in my food processor, super fine) and mix well, might not fully come together and will be rather "soupy." Slowly add your dry ingredients and stir or mix on lowest setting just until blended. Finishing by hand with a spatula.
- Double up your cupcake liners if desired, spray lightly with non-stick spray or oil, this will help them release easier. Fill cupcake liners slightly more than ½ full.
- Bake at 350°F (175°C) for 18-20 minutes until tops spring back when lightly touched. For mini-cupcakes bake for about 15-16 minutes. Start checking on the earlier side for high altitude.
- Remove from oven to cooling rack, let rest 2-3 minutes in pan, then transfer cupcakes to cooling rack to cool completely.
Cream Cheese Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese, butter and brown sugar until light and smooth. Medium-high speed for about 2-3 minutes. Time it!8 ounces cream cheese, ½ cup butter, ⅔ cup brown sugar
- Allow to sit for 5-10 minutes until the brown sugar dissolves completely into the butter/cheese mixture.
- Next add vanilla, salt and enough powdered sugar to make a thick frosting. I used a large star tip to frost the cupcakes. If you don’t want as much frosting on these cupcakes, or plan on just spreading it on, you may halve the recipe for the frosting. But, why would you do that?2 teaspoons vanilla, dash of salt, 3 cups powdered sugar
- Transfer frosting to a piping bag fitted with desired tip, pipe a generous amount onto each cupcake. Top (if desired) with a walnut half or a few chopped walnuts.2 Tablespoons walnuts
Notes
- Don’t over-mix the batter.
- Use a cookie scoop to make the same size cupcakes.
- Allow the cupcakes to cool completely before frosting.
- Avoid using pre-shredded carrots from the store. These won’t give a pleasant texture when baked into the cake. You want to finely grate carrots on a box grater or food processor with the shredding attachment for the best results.
- For the icing, it’s easy to buy a piping tip and bags online, at the grocery store, or you local arts and crafts store.
Nutrition
Ella
After making your cinnamon rolls and finding the recipe more than perfect, I now trust you for my baking recipes! Do you have a traditional carrot cake recipe? I’d like to make it for Easter!
Thank you so much, Ella! I do not yet have a carrot cake, but have a fabulous recipe that I hope will be on the blog soon!
Linda Hitchcock
The first time I make a new recipe I do it exactly as written so i know what it was intended to taste like.
Next time I tweak it if it’s worth making again.
But not this time. I’m leaving these the way they are.
I made these and some other breakfast type items for a brunch.
I decided not to use frosting and the group loved them anyway. They liked the lightness of them.
Several people from that brunch have asked me for the recipe.
Very easy to make, this one is a keeper
Thankyou
Love hearing this Linda, thank you so much! They are so light and fluffy and delicious!! Have a lovely day!
Ghastly Girl
I absolutely love carrot cake. This is definitely a must try!
Let me know what you think, it’s light and moist! And the frosting is the best!