5 from 6 votes
Carrot Cake Cupcakes
Love Carrot Cake? These delicious Carrot Cake Cupcakes have a delicious Cream Cheese Frosting! Perfect for a weekday dessert or weekend potluck!
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
Servings:
26
cupcakes
Calories:
373 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the Cupcakes:
- 2 cups granulated sugar
- 1 ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 4 egg large
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ginger
- ¼ teaspoon cloves ground
- ½ teaspoon nutmeg
- 2 teaspoons ground cinnamon
- 3 cups carrot or finely shredded, grated
- 1 cup pecans chopped
For the Frosting:
- ½ cup butter softened, unsalted
- 2 packages cream cheese 8 ounce each, softened
- 1 Tablespoon vanilla extract
- 4 ½ cups powdered sugar
Instructions
- Preheat oven to 350 degree F. Line cupcake tin with paper liners. Set aside.
- Mix sugar, oil, vanilla, and eggs. Add flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes until fully combined and fluffy.
- Fold in carrots and chopped nuts.
- Fill cupcake tins 2/3 full. Bake for 20-22 minutes. Remove and cool completely before frosting.
- For the frosting, cream together butter and cream cheese (about 3 minutes). Add vanilla and powdered sugar, beat well. Use an open tip to pipe onto cupcakes.
Cup of Yum
Notes
- Carrots. You can grate carrots for carrot cake using either a box grater or a food processor. Make sure to start with washed, peeled carrots. If using a box grater, place the carrot against the side of the grater and run the carrot downward to grate. When you use a food processor, use the grating attachment. You want the pieces very fine without turning into a puree.
- Use a stand mixer or beaters. An electric mixer is the easiest (and fastest) way to make fluffy spreadable cream cheese frosting.
- Fill cupcake liners 2/3 of the way. Avoid overfilling the cupcake tins. These cupcakes don't dome up on top as much as traditional chocolate cupcakes. The heaviness from the carrots keeps them flatter. Still delicious but much easier to frost.
- These can be made with or without nuts. Simply omit the nuts from the batter.
- Store. Frosted cupcakes should be stored in airtight container in the refrigerator, for up to 5 days.
Nutrition Information
Serving
1cupcake
Calories
373kcal
(19%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
16g
(94%)
Cholesterol
40mg
(13%)
Sodium
151mg
(6%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 26 cupcakes
Amount Per Serving
Calories 373
% Daily Value*
| Serving | 1cupcake | |
| Calories | 373kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 40mg | 13% |
| Sodium | 151mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.