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5.0 from 9 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
15 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 large eggs
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots or finely shredded
  • 1 cup Chopped Pecans
For the Frosting:
  • ½ cup unsalted butter softened
  • 2 packages cream cheese, softened 8 ounce each
  • 1 Tablespoon vanilla extract
  • 4 ½ cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degree F. Line cupcake tin with paper liners. Set aside.
  2. 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.
  3. Fold in carrots and chopped nuts.
  4. Fill cupcake tins 2/3 full. Bake for 20-22 minutes. Remove and cool completely before frosting.
  5. 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.

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 Cholesterol 40mg (13%) Sodium 151mg (6%) Fiber 1g (4%) Sugar 35g (70%)

Nutrition Facts

Serving: 26cupcakes

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.