🥕 Carrot Cake Cupcakes are soft, moist, and tender, just like layered carrot cake but in handheld form. They’re fast and easy to make and perfect for holidays and parties!
Easy Carrot Cake Cupcakes Recipe
These carrot cupcakes took months to perfect. They were well worth the wait, though, because they’re the best carrot ckae cupcakes I’ve ever had!
I love all things carrot cake, like my Carrot Cake Loaf, Carrot Pineapple Banana Bread, Cinnamon and Spice Sweet Potato Bread, and even Soft and Chewy Spiced Carrot Cake Cookies. Drawing on these tried and tested recipes, I was finally able to create the perfect balance of flavors and textures.
- These cupcakes are fast and easy to make, ready in under 30 minutes.
- Plus, all you need is one bowl! There is no need to drag out a mixer.
- The batter is oil-based rather than butter-based, which keeps the cupcakes light and moist.
All my trials and tribulations of perfecting these carrot cake cupcakes were so worth it! Readers agree, too:
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!
Laura
What’s in Carrot Cake Cupcakes?
To make this carrot cupcake recipe, you’ll need:
- Eggs: Let them come to room temperature for easy mixing
- Canola oil: Substitute vegetable oil, if preferred. Don’t use olive oil, or the flavor of your cupcakes will change
- Sugar: Granulated sugar sweetens the batter and gives the cupcakes structure. Then, brown sugar adds sweetness, a molasses flavor, and keeps the cupcakes soft and tender
- Sour cream: Thick Greek yogurt makes for a good substitute and adds a boost of protein
- Flavor enhancers: Vanilla extract and spices (cinnamon, allspice, ground nutmeg, ground cloves, and salt)
- All-purpose flour: I haven’t tested this recipe with gluten-free flour, but it should work if you use a 1:1 all-purpose substitute
- Baking powder and baking soda
- Mix-Ins: Grated carrots and raisins. Feel free to omit the raisins if you aren’t a fan. You can also add nuts, such as walnuts or pecans, if desired
- Cream cheese frosting: Combine cream cheese, unsalted butter, vanilla extract, and confectioner’s sugar
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!
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Carrot Cake Cupcakes
This carrot cake cupcake recipe is as easy as it gets!
- Simply stir together the wet ingredients in a large bowl.
- Whisk in the dry ingredients, and then fold in the freshly grated carrots and raisins.
- Fill 12 muffin cups greased with cooking spray or lined with cupcake liners 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 in the pan slightly. Then, transfer them to a wire cooling rack to cool completely.
- In the meantime, whip up the vanilla carrot cake frosting in the bowl of a stand mixer or with a hand mixer, starting on low speed and increasing to medium speed. Spread the frosting on top of the cupcakes before serving.
Can I Double This Recipe?
I’ve only made this carrot cupcake recipe as written, but readers have reported success with doubling this recipe.
Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting
Equipment
- 1 (12 Cup) Muffin Pan
- 2 Large Mixing Bowls
- 1 Stand Mixer or Hand Mixer
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Easter Desserts:
ALL OF MY CARROT CAKE DESSERTS.
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.
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!
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!
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.
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!
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 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 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!
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.
These look fantastic. Love the raisins in there – what a wonderful pop of texture. And that icing is perfect!
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 :)
So true! I love all those spices!
I never realized how much I love carrot cake until this year! Cupcakes are the best.
The older I get, the more I love it, too!
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!
Well if you end up trying it, LMK! Or try another recipe – would love to see it. Since you have a craving and all!
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
Thanks for saying that about the pics. It was a hellish photo shoot with the contrast of the cupcakes/frosting. But they taste great :)
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!
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!
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!
If you try the recipe, please LMK! Glad you’re excited!
so classics, these look great!
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!!
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!
Carrot cake in general has always been a favorite flavor of mine – no matter in what baked goodie form! And these cupcakes? Perfect!
Carrot cake is a favorite of mine! I love the idea of having them in cupcake form!
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!
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!
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…
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!
I haven’t had carrot cake in an eternity; that’d be a good idea to give those a try :D