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–+ servings
Carrot cake cupcakes in orange paper liners and topped with piped frosting and chopped walnuts.

Carrot Cake Cupcakes

This carrot cake cupcake recipe has everything you love about carrot cake in a cuter, more portable, single serve package. Top with cream cheese frosting, caramel frosting, or your favorite buttercream for an extra special dessert.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 24 Cupcakes
Author: Carlee

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 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, and ¼ teaspoon ground cloves until it is combined and there are no clumps. Set aside.
  • In a separate large bowl, beat together 1⅓ cups light brown sugar, ⅔ cup granulated sugar, and 4 eggs until the mixture is thick and well mixed.
  • Stir in 2 teaspoons vanilla extract and 1¼ cup vegetable oil, mixing well.
  • 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 1 pound carrots shreds (and ½ cup chopped walnuts if using) until the mixture is uniform.
  • 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

Feel free to experiment with the spice mix. Just cinnamon is good, but adding at least one or two of the others adds more layers of flavor.

Nutrition

Serving: 1Cupcake | Calories: 255kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 188mg | Potassium: 115mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3198IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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