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You are here: Home / Desserts / Cupcakes / Carrot Cake Cupcakes

Carrot Cake Cupcakes

February 27, 2018 Updated March 19, 2019 BySam 615 Comments

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Carrot Cake Cupcakes

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.

A Carrot Cake Cupcake Topped off with a cream cheese frosting swirl

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!).

Bite taken out of a carrot cake cupcake with cream cheese frosting

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!

Carrot Cake Cupcake Batter

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.

Half of a carrot cake cupcake, showing the moist vibrant orange center

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How Do You Make Carrot Cake Cupcakes

Carrot cake cupcake with white frosting on a plate

Carrot Cake Cupcakes

A recipe for moist and fluffy carrot cake cupcakes! 
Recipe from SugarSpunRun.com
4.94 from 137 votes
Print Pin Rate
Course: cupcakes
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Calories: 219kcal
Author: Sam Merritt

Ingredients

  • 1 1/4 cups all-purpose flour (157g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup light brown sugar packed (100g)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cups canola oil (180ml)
  • 2 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 Tablespoons milk
  • 1 1/2 cups grated carrots (170g)
  • ½ cup 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.
  • Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition.  Beat until well-combined.
  • Stir in vanilla extract and milk.
  • Add carrots and nuts (if using). and stir until combined.
  • Evenly divide batter into cupcake liners, filling each 2/3-3/4 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 completely before decorating with 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.

Nutrition

Serving: 1cupcake with frosting | Calories: 219kcal | Carbohydrates: 19g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 179mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 45IU | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

Carrot Cake Cupcake on a plate, surrounded by flowers

 

Filed Under: Cupcakes, Desserts, Easter/Spring Tagged With: carrot cake, cupcakes

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Previous Post The Best Cream Cheese Frosting Recipe
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Comments

  1. Lily says

    January 3, 2021 at 10:13 am

    Hello, I don’t have baking powder, is it okay if I don’t put some? Or is there any other substitute?

    Reply
    • Sam says

      January 3, 2021 at 9:56 pm

      Hi Lily! Unfortunately you need the baking powder and I don’t have a good substitute. 🙁

      Reply
  2. Kate says

    December 30, 2020 at 5:28 pm

    Am I able to use vegetable oil instead of canola?

    Reply
    • Sam says

      December 30, 2020 at 9:42 pm

      That will work just fine here. 🙂

      Reply
  3. Roba Khachfe says

    December 21, 2020 at 2:24 pm

    What size cupcake pan did you use, I have a 12 cupcake pan, and I only want to make 12 should I use half the recipe

    Reply
    • Sam says

      December 21, 2020 at 3:20 pm

      Hi Roba! I use a standard size cupcake tin. This recipe makes 12 cupcakes. 🙂

      Reply
  4. Roba Khachfe says

    December 21, 2020 at 12:34 pm

    Hi Sam, I don’t really use nutmeg, what can I substitute for it?

    Reply
    • Sam says

      December 21, 2020 at 3:25 pm

      Hi Roba! You can just leave it out. 🙂

      Reply
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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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