Carrot Cake Cupcakes
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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
Carrot Cake Cupcakes
Equipment
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
Storing
Store in an airtight container in the refrigerator for up to 5 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made these cupcakes for my boyfriends mom since she’s been asking for carrot cake! It took me a while to find a good recipe. I tried this and I think I won her approval! Lol. I myself am not a fan of anything cinnamon-y but these cupcakes changed my mind. Its incredibly moist and delicious. I also used the cream cheese frosting recipe but I did cut back on the powdered sugar since I wanted my frosting on the cheesier side. I’ll be making your easy chocolate cupcakes recipe with peanut butter frosting later for my boyfriends dad this time and I can’t wait to try it!! Thank you so much and keep up the good work! 🧡
I am so glad you enjoyed the cupcakes so much, Hannah! I hope you love the chocolate cupcakes just as much. 🙂
These cupcakes turned out great! I wanted to make something for Easter that was easy with the ingredients I had without running to the store. The only thing I did not have was the ingredients for the frosting. So I used melted white chocolate chips. I put a small amount on top (did not cover whole top) and added one jelly bean. I was so happy how they turned out. Of coarse I had to taste one right out of the oven. They were so yummy! What a great and easy recipe.
Hi Connie! I am so glad you enjoyed the cupcakes! I think it’s your responsibility as the baker to try the cupcakes straight from the oven. 😂
Just made these along with your cream cheese frosting recipe– they came out great and are soooo delicious! I did have to sample one tonight, but they will make for the perfect Easter treat tomorrow! Thanks so much! 🙂
I’m so happy to hear the cupcakes and frosting were such a success for you, Chelsea! Thank you so much for commenting!
Can I use cake flour?
Hi Lisa! I haven’t tried it, I think it should work though. 🙂
Hi I plan to make these for Easter tomorrow. I have all the ingredients. I was planning on baking the cup cake today and making the frosting to save some time. Do you think I should store these in the fridge once baked and cooled or do you think leaving them out would be okay. I want them to stay the freshest and moistest as possible.
Hi Kassandra! Stick them in an air tight container after they cool and they will be perfect tomorrow. 🙂
Thank you! I made these today and they were so delicious. I followed the exact recipe. My family enjoyed them so much!
That is wonderful, Kassandra! I am glad that the cupcakes were a hit! Thanks for commenting. 🙂
Just made these today….followed the recipe exactly as written….luckily, I had thecingredients and did not add raisons or nuts, as I did not have any .. my pantry is limited now, with this pandemic….they turned out PERFECT! I ate one warm as a breakfast muffin..yum. Thank you for sharing this recipe..I’ll definitely make these again!
I’m so happy to hear this! Thanks for letting me know how they turned out for you, Pat!! 🙂
Wow – these are delicious!! I used gluten free flour, followed the recipe exactly and they turned out perfectly. So good, they don’t require any icing.. Great recipe!
So happy to hear this, and thank you for letting me know how the gluten-free flour worked, I appreciate it! Thanks for commenting, Rebecca!
Approximately how many carrots are needed that give 1.5 cups (grated)? Can’t wait to make these!!!!
Hi, Sherri! That is dependant on your carrot size and grater, but I would say 3-4. Enjoy! 🙂
Would be really helpful if people posted what to do when baking at altitude…
Unfortunately I can’t advise on what I am not familiar with, I am sorry 🙁
I live at 6500 ft and have made these with no adjustments. I have another batch in the oven right now. They are amazing!!
Hello!! I’m baking them right now. I have always used a farenheit oven, but the one I have now is a Celsius one.
I lighted it on at 175C as the recipe says.
They had been into the oven for 45 minutes right now and havent done yet!!!!
Well, I hope they turn out gooooood.
I will tell you later.
Hugs from Panama
Keep me posted on how they turn out, Marian! They may just need more time.
Can these be made as mini cupcakes? How long would you alter the baking time? Thanks!!
Hi, Laura! Yes, they can. Unfortunately, I do not know the exact bake time so I recommend keeping an eye on them. Enjoy!
I baked the mini cupcakes for about 10 minute and they turned out PERFECT. This recipe is amazing! They were so moist and flavorful—the perfect amount of sweetness. I’ll definitely be making these again!
I am so glad that everyone enjoyed them, Laura! Thank you for trying my recipe. 🙂
Very good recipe, nice and moist and I did add golden raising and walnuts and made frosting, very good without icing but since I love Cream Cheese frosting even better with it!
I am so glad that you enjoyed the cake, Bridgette! Thank you for trying my recipe and for commenting. 🙂
Hi
Will the cupcakes still be nice without any frosting? Thanks
Yes, absolutely! Enjoy! 🙂
Can you use any other kind of oil? Like avocado or coconut oil?
Hi, Lauren! I reccomend using a neutral oil in baking, canola or vegetable, as others will alter the taste of the cake.
Why not use sunflower oil? I use it because I am intolerant of canola, soy, and corn. It works great for me.
Hi, just wanted to say I have used coconut oil for other muffins and really like the slight coconut flavor. For this recipe I tried 1/4 cup coconut and the rest canola and it didn’t taste coconutty at all. Next time I’m going to try more coconut oil. I expect it should be good- I’ve heard of others putting shredded coconut in carrot cake anyway…
Made as written, I made these today but I found them too oily. I think you could cut the oil to 1/2 cup and they would still come out fine. I would also add 2 tsp cinnamon because I like cinnamon. The texture is soft and baked up nicely.
Thanks for trying my recipe, Denis! I am so sorry that you found them to be too oily. By any chance did you make any substitutions to the recipe? Regardless, I am glad that they baked nicely and you enjoyed them.