Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting

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Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

Easy Carrot Cake Cupcakes Recipe

These carrot cupcakes have been months in the making. They were well worth the wait though, because they’re the best carrot cake cupcakes I’ve ever had. I love carrot cake and wanted to turn one of my favorite cakes into cupcakes, but the road was paved with snags.

I love this Carrot Cake Loaf, but the recipe was written to be made as a loaf cake rather than as cupcakes. The cake is incredibly moist and I knew it would produce dense, heavy cupcakes. I wouldn’t mind because I think good carrot cake should be on the denser and heavier side, but others may prefer their cupcakes a bit lighter.

I also have this Carrot Pineapple Banana Bread, a tropical spin on carrot cake. And Cinnamon and Spice Sweet Potato Bread, which uses similar spices to carrot cake, but neither are cupcakes.

Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

A couple months ago, I tried to make carrot cake cupcakes and accidentally overfilled my muffin pan. I wound up with splooging mushrooms rather than cupcakes. Instead I made Soft and Chewy Spiced Carrot Cake Cookies. They turned out to be some of my favorite cookies, so all was not lost.

And there’s a recipe in my cookbook for Carrot Cake and Cream Cheese Cookies, which have cream cheese baked in and they’re great cookies, but they’re not cupcakes.

Now I finally have my carrot cake cupcakes and I love them. They’re fast and easy to make, and ready from start to finish in under 30 minutes. The batter comes together in one bowl without a mixer.

They’re soft, the perfect balance of dense yet light, and so moist. There’s nothing worse than dry cake, and cupcakes tend to dry out even more so than cake, and these are anything but dry.

Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

They’re oil-based rather than butter-based. Oil keeps cakes, breads, and quickbreads softer, springier, and more tender than butter. The carrots themselves add moisture and texture, as do the raisins

Bland carrot cake isn’t worth eating and the cupcakes are pleasantly spiced in a way that’s robust enough to complement the natural flavor of the carrots. They’re sweet, but not overly so.

The tangy vanilla cream cheese frosting, which is a must-have, balances the sweetness and rounds out the flavors. 

All my trials and tribulations of perfecting these carrot cake cupcakes were so worth it! 

Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

What’s in Carrot Cake Cupcakes? 

To make this carrot cupcake recipe, you’ll need: 

  • Eggs
  • Canola oil
  • Granulated sugar
  • Brown sugar
  • Sour cream
  • Vanilla extract
  • Spices
  • All-purpose flour
  • Baking powder and baking soda
  • Grated carrots
  • Raisins
  • Cream cheese
  • Unsalted butter
  • Confectioners’ sugar

Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

How to Make Carrot Cake Cupcakes

This carrot cake cupcake recipe is as easy as it gets! Simply stir together the eggs, oil, yogurt, spices, sugars, and vanilla. Then, stir in the dry ingredients before folding in the grated carrots and raisins. 

Fill 12 greased muffin cups with the cupcake batter and bake until the cupcakes are domed, set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. 

Let the carrot cake cupcakes cool completely before whipping up the vanilla carrot cake frosting. If you frost the cupcakes while warm, the frosting will slide right off. 

Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

Can I Double This Recipe? 

I’ve only made this carrot cupcake recipe as written, but readers have reported success with doubling this recipe. 

Can I Bake This Recipe as a Carrot Cake? 

I’m not sure! I’ve only ever made this recipe as cupcakes, which are lighter and fluffier than traditional carrot cake. If you’re craving carrot cake, I recommend baking my Salted Caramel Carrot Cake, Pumpkin Carrot Cake, or Carrot Apple Cream Cheese Tunnel Cake instead. 

Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

Can I Freeze Carrot Cake Cupcakes? 

Yes, you can freeze unfrosted carrot cake cupcakes for up to 3 months. When you’re ready to enjoy the frozen cupcakes, place on your counter to thaw and make a fresh batch of carrot cake frosting. 

Should I Refrigerate Carrot Cake Cupcakes? 

Because these carrot cake cupcakes are topped with a vanilla cream cheese frosting, they need to be stored in the fridge. However, refrigerating baked goods makes them dry out faster so be sure to store these cupcakes in an airtight container. 

Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

Tips for Making Carrot Cake Cupcakes 

If you don’t like raisins, you can omit them. I’m a raisin lover and they’re a must. Or, if you like nuts, add some, but I prefer to keep those little pebbles out of my soft, tender cupcakes.

And a quick note about the carrots – I use a box grater on the coarsest blade and it takes less than 2 minutes to grate them. I prefer the consistency of doing it by hand rather than using a food processor. Don’t use bagged, pre-shredded carrots from the grocery store either, as they’re often quite dry and too large for my liking. 

I just spooned on the vanilla cream cheese frosting, but pipe if you prefer. I don’t pipe unless I absolutely have to because so much precious frosting sticks to the bag and is wasted! 

Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

Carrot Cake Cupcakes — These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 

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4.86 from 7 votes

Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting

By Averie Sunshine
These soft, moist, tender cupcakes are the BEST carrot cake cupcakes I’ve ever had!! They’re fast and easy to make, and come together in minutes! 
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
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Ingredients  

Cupcakes

  • 2 large eggs
  • ½ cup canola or vegetable oil
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¼ cup sour cream or thick Greek yogurt
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • pinch salt, optional and to taste
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups coarsely grated carrots, 2 to 3 medium/large carrots, peeled
  • ½ cup raisins, optional
  • ½ cup nuts, optional

Frosting

  • ½ cup 4 ounces cream cheese (light is okay), softened
  • ¼ cup unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1 ½ cups confectioners’ sugar, more or less as desired

Instructions 

For the Cupcakes:

  • Preheat oven to 350F. Spray a 12-count muffin pan very well with floured cooking spray or use liners (Cosmetically, I prefer avoiding the ripples and ridges that liners produce).
  • In a large mixing bowl, whisk together the first 11 ingredients (through optional salt) until combined.
  • Add the flour, baking powder, baking soda, and stir until just combined, don’t overmix.
  • Fold in the carrots, optional raisins and nuts.
  • Turn batter out into prepared pan. Fill each muffin cavity between 2/3 and 3/4-full. Do not exceed 3/4-full because they will overflow. You may have batter remaining for a 13th (or 14th) cupcake and it’s better to either discard it or bake it in another pan even though it’s a pain for just 1 cupcake. I have overfilled, and then overflown, trying to make it all work in one pan.
  • Bake for about 20 minutes, or until cupcakes are domed, set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  • Allow cupcakes to cool in pan for about 15 minutes before removing and turning out onto a wire rack to cool completely.
  • While cupcakes cool, make the frosting.

For the Frosting:

  • With an electric mixer, beat together first three ingredients on high power until combined and light and fluffy, about 3 minutes.
  • Slowly add the confectioners’ sugar and beat to incorporate. Play with sugar ratio based on desired frosting consistency. If you accidentally add too much sugar, add a bit more cream cheese to thin it out.
  • Frost the cooled cupcakes. I spoon on about 2 tablespoons frosting per cupcake. Pipe it with a piping bag if desired. If you have extra frosting, it will keep airtight in the refrigerator for many weeks.

Notes

  • Note about the carrots – I use a box grater on the coarsest blade and it takes less than 2 minutes to grate them. I prefer the consistency of doing it by hand rather than using a food processor. Don’t use bagged, pre-shredded carrots from the grocery store; grate them yourself.
  • Frosted cupcakes will keep airtight in the refrigerator for up to 1 week. Unfrosted cupcakes will keep airtight at room temperature for up to 1 week, or frozen for up to 3 months.

Nutrition

Serving: 1, Calories: 379kcal, Carbohydrates: 49g, Protein: 6g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 13g, Cholesterol: 46mg, Sodium: 159mg, Fiber: 2g, Sugar: 35g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Easter Desserts:

ALL OF MY CARROT CAKE DESSERTS. 

ALL OF MY EASTER RECIPES. 

Carrot Cake Loaf with Cream Cheese Frosting — This is my favorite recipe for carrot cake because it turns out ridiculously moist, soft, tender, and is full of cinnamon-and-spice-and-everything-nice, including an abundance of carrots and sweet, juicy raisins.

Carrot Cake Loaf with Cream Cheese Frosting

Soft and Chewy Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, in cookie form. Soft, chewy, extremely moist, and not at all cakey! 

Soft and Chewy Spiced Carrot Cake Cookies 

Salted Caramel Carrot Cake with Cream Cheese Frosting – Soft, tender carrot cake infused with salted caramel sauce and topped with tangy cream cheese frosting is the ULTIMATE in decadence!!

Salted Caramel Carrot Cake with Cream Cheese Frosting - Soft, tender carrot cake infused with salted caramel sauce and topped with tangy cream cheese frosting is the ULTIMATE in decadence!! Calling all carrot cake fans, you will LOVE this version!!

Soft Carrot Cake Bars with Cream Cheese Glaze — The bars are super soft, moist, dense, and not at all cakey. They aren’t like traditional carrot ‘cake’ and are like carrot cake blondies because of how buttery and rich they are.

Soft Carrot Cake Bars with Cream Cheese Glaze

The Best Pumpkin Carrot Cake — I married two of my favorite cakes into one soft, moist, and tender cake that’s topped with tangy cream cheese frosting. It’s one of the best cakes I’ve ever made! 

The Best Pumpkin Carrot Cake

Carrot Banana Bread — This super moist, springy, tender carrot banana bread is bread that reminds me of cake and I’m not complaining. It’s an easy, no mixer recipe that goes from bowl to oven in minutes.

Carrot Banana Bread

Carrot Apple Cream Cheese Tunnel Cake with Cream Cheese Frosting – If you like carrot cake, you’re going to LOVE this version that includes apples and a tunnel of cream cheese that runs through the center!! EASY, amazing, and a MUST-MAKE!!

Carrot Apple Cream Cheese Tunnel Cake with Cream Cheese Frosting

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Hi, I just finished making your delicious Carrot Cake Cupcakes and they are fantastic!! The non-traditional spices like nutmeg, allspice and cloves make these cupcakes yummy! And they are light. I used regular vanilla yogurt.

  2. 5 stars
    Oh my goodness! I made the recipe exactly as it is written and these cupcakes were perfect! My husband said he can’t imagine any way these could be better! I’ve made other carrot cake cupcake recipes before and they never turned out. Thank you for this amazing recipe!

  3. Absolutely delicious recipe! I have made this recipe a few times into layer cakes and always get many compliments about how moist and flavourful the cake is. Thank you so much for the PERFECT carrot cake!

  4. Hi Verie !… I just wanted to say. I am a chef . and all of your recipes look unbelievably delicious !!! … I do not know what to try to make first .. Where have you been all my life ..lol. I just foud on doing a search and i wish i found you sooner . every single recipe that you have is better then the last.. Well keep it up and i will keep you posted when i have tine to make sonething of yours ..bye for now and thank you for your recipes !!

  5. I made these last night…oh, so yummy! I like cupcake liners, so I used them and they tuned out beautifully.  I gave a few to my neighbors as a thank you for giving my son a gift for his birthday. 

    Thank you, Averie!

    1. Thanks for trying the recipe and I’m glad it came out great for you! How nice of you to share with your neighbors, too, and happy bday to your son!

  6. I honestly believe these deserve the title ‘best ever!’
    They are everything they should be… full of flavour, moist and delicious!
    Everyone who has tried them complimented them and all wanted the recipe…unfortunately I can’t take the credit :)

    Thank you so much for sharing! These will be made again and again…

    1. Thanks for the awesome compliments and feedback! I am so glad you think they’re the best ever and that you’ll make them again & again! :)

  7. I made three batches of these carrot cakes for the first time these past two days and they all turned out perfectly! Because my family don’t have a very sweet tooth I used 1/3 cup granulated sugar and 1/3 cup brown sugar and they scoffed the cupcakes instantly! this is now my top carrot cake cupcake recipe and it’s all thanks to you! THANK YOU AVERIE :)

    1. Thanks for saying that you made them and your family loved them! Glad the sugar modifications worked out perfectly and that this is your new go-to recipe!

  8. Averie, These carrot cake cupcakes are A-MAZING! I just made them and finished frosting them and cannot stay away from them. They are the perfect texture and have so much flavor! I tried another recipe last weekend and it didn’t come close to yours. Plus, one bowl? You are my hero! Thank you!

    1. Thanks for LMK that you love my recipe and that they’re full of flavor and you’re so pleased! That’s wonderful to hear and thank you for LMK :)

      (and of course I want to know what other recipe it was because well, I am curious now!…haha!)

  9. these carrot cake cupcakes look heavenly! I was wondering if I could reduce the sugar in them as my parents do not like a lot of sugar in their cupcakes, if so, how much could I reduce by? have a lovely week!

    1. They’re not overly sweet cupcakes. You could reduce it by maybe 1/4 cup if you wanted to but I wouldn’t go more than that. I would make it first as written and then see what you think needs to be done.

  10. Lovely recipe! I doubled it and got 25 light and fluffy cupcakes, apparently my housemates favourite this year. One thing I would do next time though is maybe double and a half carrot, cause they weren’t quite carrot-y enough for my taste. Otherwise scrumptious though! I love the spices :)
    Thanks for your hard working in getting the perfect carrot cake cupcakes!

    1. Glad to hear you enjoyed them! Yes, sometimes when doubling recipes, even though it should be ‘exactly’ the same as the regular batch, for whatever reason, it doesn’t always translate perfectly, i.e. the carrots in this case. Or it sounds like you just like REALLY carrot-heavy carrot cake b/c for me, these were packed with carrots. I mean, couldn’t have fit any more in :) I grate my carrots by hand, too. Sometimes the coarse-ness of them can effect how they’re perceived in taste. But regardless, sounds like you loved them!

  11. Just made these this morning as a test run for my parents and they turned out fantastically! So moist and spicy, but still somehow light and tender. I think they’ll love it.

    I did do a few substitutions for the test run:
    1/4c unsweetened applesauce for 1/4 oil
    1/3c brown sugar + 1/3c granulated sugar
    1/2 tsp ground ginger (I was out of allspice!)
    2c carrots (grated too much, couldn’t stand seeing it go to waste)

    Either way, the substitutions didn’t seem to have any effect on the texture. A little less sweet, but the spices more than make up for that. Thanks so much for this recipe!

  12. These were delicious!!! I made them for the Fourth of July following the recipe exactly (I didn’t add the optional ingredients). It was comical how quickly they went with a few family members trying to hide a cupcake to save for later. I’ve been asked so many times to make these delightful wonders again. Make them today. You won’t be disappointed! :)

    1. I am thrilled to hear that! And that you had family members hiding and hoarding cupcakes – love that. LOL Thanks for the great feedback and for trying these!

    1. I am not sure because I have tried to make vegan carrot cake muffins before and they were quite heavy without the eggs. As long as you are okay with dense and heavier rather than light and fluffy, you’ll be fine I would think. I actually think cream cheese in them sounds wonderful but it will make them thicker and denser and heavy. You could use some of the ratios/principles in this recipe as food for thought…
      https://www.averiecooks.com/2013/04/fluffy-vegan-coconut-oil-banana-muffins.html

      If you try them, please come back and LMK what you did and what your results were b/c I’d love to know and it may help others!

    2. 5 stars
      Hi, I just finished making your delicious Carrot Cake Cupcakes and they are fantastic!! The non-traditional spices like nutmeg, allspice and cloves make these cupcakes yummy! And they are light. I used regular vanilla yogurt.

  13. when I am out and spot a new cupcake shop I always get a hostess clone and a carrot cake. those two are my fav’s, with the red velvet a close 2nd.
    if the red velvet is done right–those are hard to find.

    1. Hostess clone and Red Velvet AND carrot cake – that’s a holy grail of cupcakes right there!

  14. oh gosh I can’t wait to make these. carrot cake is my hubby favorite type of cake…now cupcake for sure. beautiful photos.

  15. Averie, I’m amazed you’re saying that these were hard to photograph because that doesn’t come across at all! All I could think of as I was reading through this post was how beautiful your photos are, how amazing, light, fluffy and downright drool-icious your cupcakes look, and how I love the styling of your pics. Thank you for going through your months of trials and tribulations with this recipe on our behalf and sharing it. I adore carrot cake but it’s so darn underrated. I don’t know too many people who like it. Oh well, guess I’ll just have to eat the whole batch myself when I make them!

    1. Every time I’ve ever posted carrot cake, someone writes to say they had it as their wedding cake or wants to; or that it’s their fave cake. I think among fans, it’s kind of a cult favorite, if you will. But as a general rule, I think chocolate or others probably would win a popularity contest. But when it’s done right, carrot cake is amazing! And thanks for saying that about the pics :)

  16. Even in 90 degree heat, I’m craving these gorgeous cupcakes!! I appreciate the fact that I won’t have to haul out the heavy stand mixer!

    1. I try HARD to refrain from that unless it’s bread or cookies; and even with bread I try no-knead recipes as much as I can :)

  17. Averie, these look amazing! I stumbled onto your blog the other day and cannot get enough of it…HOW have I never seen it before. Can’t wait to make this (and every one of your other recipes!)

    1. Thanks for finding me and saying hi! Please keep me posted what you make and how it goes! :)

  18. Averie, these are gorgeous! The frosting on top is amaaaaaze! You know, I love carrot cake, but I didn’t fall in love with it until recently! All those years that I lived without it… stupid. ;-D

    1. Thanks for saying that – they were SO hard to photograph. The light and the dark contrast was a real beast :)

  19. Averie! These look amazing. I just love the vanilla cream cheese frosting on top! Carrot cake is my favorite – it was my birthday cake! My dad’s birthday was the day after mine and I made my own carrot cake recipe and it was gone SO fast! I have to make a double layer cake next year. :) I love raisins inside carrot cake – and nuts are always a must for me. 10 year old Sally would be shocked to hear that I love nuts in my carrot cake these days but my tastebuds changed I guess! :)

    Love these photos too Averie – so clear and crisp – I want to grab one!

    1. Thanks for saying you like the pics…gah. NOT EASY. The contrast of the cake/frosting was pretty much a nightmare and any thoughts of doing like devil’s food cake with white buttercream are out the window :)

      I know you love carrot cake, too; and that’s crazy you guys share a bday (almost) and that you gobbled a whole carrot cake in short order. When it’s good, it’s the best cake ever! And I know your recipe looks so fabulous!

  20. I love that you made carrot cake into cupcakes. What a perfect little treat to have instead of a slice of cake! These look incredibly delicious and moist and the frosting looks amazing. Your photos, too, by the way are simply STUNNING. Since I am not a blogger, often I take for granted the good photos that I see – until I snap a photo myself and then look at it! Your photos are simply gorgeous and just sell your food. Not that it needs selling since once it is made, the taste is all that’s needed to get it out the door! I can’t wait to make these! :-)

    1. ALL food needs selling! We eat with our eyes and that’s why a photo of ‘just’ a sandwich, burger, cookie does not make for a magazine cover. But when done right, you can a plain ole anything really shine! Hello, Bon Appetit or Saveur! You know how hard it is to make food shine sometimes…some times it comes easier than others, but it’s an art. As much as cooking is. So thank you for saying that, Michele :) xo

  21. CARROT CAKE CUPCAKES! I am so excited. These look heavenly. I love carrots in any baked goods and I’m so glad you figured out the consistency on these! Can’t wait to try them. Have you ever had carrot cake oatmeal?

    1. Ive had it, yes. It’s not as good as cupcakes or cake, but it’s…oatmeal after all :)

  22. Love Carrot Cake!!! These would be perfect for an afternoon tea, or baby/wedding shower! I just made a vegan carrot cake – my mom’s favourite is carrot cake so these would be great for a birthday too =) I love a loaded carrot cake – it’s gotta have nuts, carrots, pineapple, coconut, raisins etc! thanks for linking all the other carrot cake recipes too! so many to try..

    1. Oh wow your vegan carrot cake sounds awesome! Glad you like all my other carrot links. It was fun looking back :)

  23. I LOVE carrot cake.. they used to sell these little carrot cakes at the local gas station growing up that had such delicious icing and it was such a special occassion when I got one. I need to try these, great share, thanks!

    1. Lol at gas station food you looked forward to. I grew up biking to one for Hostess Cherry Pies and I looked forward to them so much!

  24. Carrot cake is one of my guilty pleasures…especially the icing. I’ve had the same difficulty when using my cake batter for cupcakes, so thank you for doing the dirty work for us all. They look spectacular!

    1. After all the other carrot cake snags, I wanted to start from scratch and create a new batter recipe b/c you know how it is…sometimes cake/cupcake/quickbread batters are interchangeable and other times, well, not really!

  25. Girl, you’re killing me lately with your cakey recipes. You are just banging out the best recipes lately! John is a HUGE carrot cake fan and he would love these and want to hoard them like your hubby. I wish I saw this post before Father’s day as this would have been the perfect treat for him.
    I’m right there with you on loving raisins in carrot cake but not a fan of the nuts either. Nuts in my sweets, don’t do it for me. :) xoxo, Jackie

    1. This is SUCH an easy little recipe, too. No mixer, comes together super fast, so you can surprise him :)

  26. First off, gorgeous photos (as always!). The dark and light colors must have been awful to try to properly photograph, but the pictures really turned out lovely! I want to grab a cupcake through my screen and taste taste! They really need to work on e-sharing technology!

    Second, I never realized how good carrot cake is until a few months ago. I made your carrot cake loaf and was hooked! (That would be one of my fav recipes, no brown nosing intended :) ) Anyways, I love how you made these into adorable little cupcakes! For some reason a cupcake seems so much more manageable than a slice of normal cake!

    1. The dark and light colors must have been awful to try to properly photograph <-- YES!!!! I told someone else that in the comments. Nightmare, actually. I am not really in love with the photos but just getting anything passable was a major feat :) So thanks for saying you like them. And thanks for telling me you made my carrot cake loaf and love it! I love that cake too. So much! One of my fave cakes ever. I was just worried that it wouldn't translate into fluffy cupcakes b/c you know how moist that sucker is :)

  27. I love carrot cake (it’s my absolute favorite, actually) and these look like little bites of heaven! That cream cheese frosting is to die for… A must-try in my kitchen! Thanks, Averie.

  28. These look great, Averie! Making the perfect carrot cake is quite an art, as I learned this weekend as I went through several trials trying to make my boyfriend the perfect birthday treat. The vanilla cream cheese frosting sounds just divine!

    1. Oh you know then that it’s not as easy as you’d think! So many variables from amt of carrots to sugar(s) to flour to baking soda/powder. Just trying to nail it all. And not have it explode or overflow. I think I went thru it all :) You have a lucky boyf. Bet he loved them!

  29. I know I would love your carrot cupcakes because of all the spice you used in them. They look delicious.

    1. Thanks – and yes. I cannot stand bland carrot cake (or pumpkin or sweet potato recipes)!

  30. Carrot cake is one of my faves! I agree about the oil – I know some people will only use butter, but oil creates a really wonderful texture!

  31. I am digging the deep orange of these cupcakes! All those spices with yogurt and oil must make these over the top good. Mmm, these are telling me “make, make me!” through the screen! . . . how do you do that?!

  32. I can see why these were hard to classify as muffins or cupcakes. I really think you could pass them as muffins without the frosting, too. A double-duty recipe!

    I am a HUGE carrot cake fan. It is my preferred cake these days and one of the only kinds of cake that I eat without the frosting. The carrot cake flavor is robust and delicious enough on its own!

    1. They would have been fine as muffins, too. Yes, you understand my dilemma now. But with the frosting, clearly, they go into cupcake realm :) You would love these things! They’re not too sweet (until the frosting goes on…lol) but even that isn’t super sweet; it’s got that classic cream cheese frosting tang! And robust is the only way to eat carrot/pumpkin/sweet potato recipes!

  33. Mmmm those cupcakes look soooo good! Feel free to stop by my link party and share your Facebook Page :)

  34. Carrot cake is my favorite!! Even had it as our wedding cake. :) Are any of your recipes for carrot cake-type items gluten-free? Or do you have a suggestion on making this (or your carrot cake cookies) gluten-free?

  35. Wow, three months to developing this recipe? That’s dedication! I would have given up after the first few tries! These look incredible; the three months was worth it!

  36. Whoo hoo for another one-bowl recipe! I also love carrot cake and would definitely enjoy this in cupcake form.

  37. How GORGEOUS are these?! OMG. I love em’. And my carrot cake loving mama would flip for some! I may have to make them for her birthday next month.

  38. Carrot cake is my absolute favorite, and it HAS to have cream cheese frosting. I get so sad when people try to make it any other way!

  39. It’s so funny when we’re waiting for a long time to make something and them we regret for this lost time. I need to try this carrot cupcakes as I don’t want to regret later.

  40. These look fantastic. Love the raisins in there – what a wonderful pop of texture. And that icing is perfect!

  41. You know, carrot cake, with all those spices, is such a tasty combination and a great way to use carrots. Why don’t people make them more? Your photos really got the texture down and are sort of making me crave some cupcakes now :)

  42. I never realized how much I love carrot cake until this year! Cupcakes are the best.

  43. You read my mind – I have been craving carrot cake lately! These cupcakes look so moist and fluffy. Carrot cake has to have raisins in it and the best ones are always made with oil. Perfect recipe!

    1. Well if you end up trying it, LMK! Or try another recipe – would love to see it. Since you have a craving and all!

  44. LOOOVE Carrot Cake, Averie! (As you know. My blog is only 6 months old and I have two recipes for it up–one “cheesecake cake” version and one paleo.) And, you are right…the batter MUST be made with oil to be moist. I like using organic expeller pressed sunflower oil. But, um, is “splooging” a word? LOL! I think it needs to be added to The Oxford English Dictionary! Your recipe for cupcakes sounds perfect! Drooling over your photography as always, too! xo

    1. Thanks for saying that about the pics. It was a hellish photo shoot with the contrast of the cupcakes/frosting. But they taste great :)

  45. Ok, so here is the truth. I have never had carrot cake! I know, what?!? I guess I just like my carrots as carrots, but now that I am realizing fruits are actually good mixed with other things maybe I can realize the same is true with carrots! I mean these look SO good!

    1. Wait…WHAT??? You have never had carrot cake yet you make these crazy ice creams, slider buns, the cinn toast crunch or cookie dough? cereal that I see all over Pinterest…but you’ve never had carrot cake? Girl. Make some. You’re going to fall in love with it!

  46. could NOT be more excited to see this recipe first thing in the the morning! carrot cake is my absolute favorite and cupcakes are even better. can’t wait to try these!!!! :) thanks averie!

  47. OK, first, these photos are GORGEOUS, Averie! Simply stunning! And these cupcakes look just perfect – I love that they’re oil based, too – what’s your opinion on substituting coconut oil? Either way, these are incredible!!

    1. Thanks, Marie! The photos were….umm…not easy with the light/dark contrast of the frosting and cake so glad they at least even turned out. Coconut oil…well, I think given that you like it and are okay with a very subtle imparting of the flavors, you’d be fine.

      However, sometimes when I bake with coconut oil, things don’t seem to turn out AS moist as if I just use regular canola/veg oil. I haven’t done a side by side test, and not always the case, but I dunno…I have a few banana breads that I made with coc oil and would have sworn they’d be super ridic moist and they’re fine, but not AS moist as if I had just used canola. LMK if you try it!

  48. Carrot cake in general has always been a favorite flavor of mine – no matter in what baked goodie form! And these cupcakes? Perfect!

  49. Carrot cake is a favorite of mine! I love the idea of having them in cupcake form!

  50. I would love carrot cake anything–bread, cake, muffins, cookies, donuts, pancakes..and other way that batter could be baked. The top tier of our wedding cake was carrot and it is probably my husband’s favorite. I love to bake up any extra batter in a ramekin. I can slice it horizontally and sneak in an extra layer of frosting–it’s like a mini layered cake!

    1. Cute story about the mini layer cake :) And the last time I posted carrot cake, I remember I had a ton of ppl who said their wedding cakes were carrot cake or brides-to-be who said they were planning on carrot cake. I love that you used c.c. for your wedding cake!

  51. I do so love carrot cake! I admit, my usual cure is to get a cheesecake factory slice to go and cuddle up at home with it, haha. I did make some carrot cake waffles on the chocolate covered katie blog though not too long ago that were dang tasty…

    1. I was SO close to making carrot cake pancakes when I made these b/c I didn’t want another potential carrot cake issue and pancakes are pretty foolproof. But I still want to make them! Waffles sound good too!