If you love carrot cake, you are going to love these homemade carrot cake cupcakes. Top them with cream cheese frosting for an extra special treat.
Lightly spiced cake made super moist by an abundance of shredded carrots, these cupcakes have the perfect balance of everything you’d want in a carrot cake. Whip up a batch for the Easter Bunny and he’s sure to leave you some extra treats.
Of course, Easter isn’t the only time that carrot cupcakes are good. They are also perfect for Thanksgiving, or just because.
This recipe is from scratch and includes fresh grated carrots for the optimal texture and flavor. Plus this way you can say you are getting some extra veggies in your diet!
About the Recipe
This recipe makes really tasty carrot cake cupcakes. Making them from scratch may sound intimidating, but it really is pretty easy.
You don’t even need a mixer for the recipe. Because it is oil based instead of butter, so it mixes together easily.
While you don’t need a mixer, a food processor does make grating the carrots easier. However, you can use a box grater if you prefer.
You want the grated carrots to be pretty fine. So use the smallest holes on the grating disk.
Otherwise, this recipe comes together really easily. You will have them in the oven in no time at all.
And while we love a piece of old-fashioned carrot cake, there is just something about cupcakes that always makes things more fun. Make a batch to see for yourself.
Frosting Ideas for Carrot Cupcakes
There are so many tasty frosting recipes to go on top of your cupcakes. The options really are about endless.
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Decorator’s cream cheese frosting is a great choice. It gives you that classic cream cheese tang but it is stiff enough to pipe onto your treats.
Caramel buttercream is another wonderful option. The warm caramel notes go really well with the carrot cake.
That is what I used with I made the carrot pull apart cake and everyone loved the combination.
Tips and Tricks for Making Carrot Cupcakes:
You want your carrots to be finely shredded. You can do that by hand, or use the fine disk on your food processor.
The combination of spices in this recipe gives a really nice balanced flavor. You can add more for a big spice flavor or leave some out if you don’t have them.
If cinnamon is all you have, you will still get delicious cupcakes. However adding a little nutmeg or ginger really punches up the flavor.
I like using a large cookie scoop to portion out the batter. It makes getting it from the bowl to the cupcake papers easy.
You can add chopped nuts if you would like, or leave them out. You could also add raisins if you would like.
Soak them in a little water or orange juice before adding the raisins if you want them to be extra plump.
More Carrot Recipes
If you want a layered cake, try making Maida’s carrot cake recipe. It is a beauty and worthy of special occasions.
If you are looking for another carrot dessert, try making streusel topped carrot pie. It is such an unexpected way to enjoy carrots!
If you tried this recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more? Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Carrot Cake Cupcakes
Equipment
Ingredients
- 2⅔ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2½ teaspoons ground cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1⅓ cups light brown sugar packed
- ⅔ cup granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1¼ cup vegetable oil
- 1 pound carrots finely shredded
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350℉ and place 24 cupcake liners in cupcake tins.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves until it is combined and there are no clumps. Set aside.2⅔ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2½ teaspoons ground cinnamon, ¼ teaspoon grated nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves
- In a separate large bowl, beat together the brown sugar, sugar and eggs until the mixture is thick and well mixed.1⅓ cups light brown sugar, ⅔ cup granulated sugar, 4 eggs
- Stir in the vanilla and vegetable oil, mixing well.2 teaspoons vanilla extract, 1¼ cup vegetable oil
- Add the dry ingredients to the wet ingredients, stirring as little as possible to get the flour mixture most of the way incorporated.
- Fold in the carrot shreds (and walnuts if using) until the mixture is uniform.1 pound carrots
- Spoon into prepared cupcake tins, getting an even amount of batter in all 24 wells.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes back with just a few moist crumbs.
- Cool for 5-10 minutes in the cupcake tins and then remove to a wire rack to cool completely.
Notes
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Confession: I've never made carrot cake! I love it, but have just never taken the time to make it. I need to make this.
This is such an amazing carrot cake!
Thank you!
This looks so yummy! I love carrot cake!
Thank you!
I can't wait to see the surprise! These look and sound fantastic, I really love carrot cake, but I love the frosting even more! 🙂
Me too!
I was lucky enough to see the finished product! I'm excited for the big reveal tomorrow. People are going to love it!
I think so too! I thought it turned out pretty cute!