🥕 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!
Would you have an eggless recipe for this. My son wants to have carrot cupcakes for Easter this year.
I do not. Many times with pumpkin recipes you can get away without using eggs and often the spices used are very similar in pumpkin recipes to what you’d find in carrot cake recipes, ginger, cinnamon, nutmeg, allspice, cloves.
What about this https://www.averiecooks.com/soft-vegan-pumpkin-bread-with-brown-sugar-streusel-crust/ baked as cupcakes and frost them to your liking? That is my suggestion for something that I know will 100% work.
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.
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!
Thanks for the 5 star review and glad these were absolutely perfect for you!