Carrot Cake Cupcakes

If vegetables always tasted like this, every kid would clean their plate. These carrot cake cupcakes are moist, sweet, and perfectly spiced. They’re a fun twist on classic carrot cake, but in a handheld version that makes people smile before they even take a bite. This carrot cake cupcakes recipe is easy, quick, and delivers bakery-style results without fancy equipment.

Why You’ll Love This Recipe

This carrot cake cupcake recipe creates soft, flavorful treats packed with cinnamon, nutmeg, and just the right amount of sweetness. The cream cheese frosting adds a smooth, tangy finish that balances the flavors perfectly. You can bake them for Easter, birthdays, or whenever you crave something sweet that feels a little wholesome.

Prep Time

• Prep: 20 minutes
• Bake: 22 minutes
• Total: 42 minutes
• Servings: Makes 12 cupcakes

Nutrition (per cupcake)

Wondering how many calories in a carrot cake cupcake? Here’s the breakdown:

• Calories: 290
• Fat: 16g
• Carbohydrates: 35g
• Sugar: 24g
• Protein: 3g

Ingredients

For the cupcakes

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup granulated sugar
• ½ cup brown sugar
• ¾ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

For the cream cheese frosting

• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Kitchen Tools Needed

• 2 mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Grater for carrots
• Muffin tin
• Paper liners
• Cooling rack

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In one bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk oil, sugars, eggs, and vanilla until smooth.
4. Stir in grated carrots and pineapple.
5. Add dry ingredients to the wet mixture and stir until combined. Fold in nuts if you like.
6. Fill each liner about ¾ full.
7. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. This is how long to bake carrot cake cupcakes for the best texture.
8. Cool completely before frosting.
9. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
10. Frost the cupcakes and enjoy your well-earned treat.

Tips

• Use finely grated carrots for a soft crumb.
• Do not overmix the batter.
• Store cupcakes in the fridge for up to four days.

Final Thought

These carrot cake cupcakes prove that dessert and vegetables can get along just fine. Soft, sweet, and topped with creamy frosting, they turn simple ingredients into pure joy. Bake a batch, share them with friends, and watch everyone fall in love at first bite.

What’s your favorite cupcake flavor? Are you team chocolate, vanilla, or ready to join team carrot? Tell us in the comments! 😋

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Carrot Cake Cupcakes

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

These carrot cake cupcakes are irresistibly soft, moist, and full of warm spice. Each bite melts into creamy, tangy frosting that perfectly complements the sweet, tender crumb. They’re the kind of cupcakes that make you reach for a second before you’ve even finished the first.

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Ingredients

For the cupcakes

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup granulated sugar
• ½ cup brown sugar
• ¾ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup crushed pineapple, drained
• 1 ½ cups finely grated carrots

Optional

• ½ cup chopped walnuts or pecans (optional)

For the cream cheese frosting

• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg in one bowl.

In another bowl, whisk oil, sugars, eggs, and vanilla until smooth.

Stir in grated carrots and pineapple.

Add dry ingredients to wet and mix just until combined. Fold in nuts if using.

Fill liners ¾ full and bake 20–22 minutes, until a toothpick comes out clean.

Cool completely before frosting.

Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix until fluffy.

Frost and enjoy.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 290Total Fat: 16gCarbohydrates: 35gSugar: 24gProtein: 3g