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Homemade carrot cake cupcakes with cream cheese frosting, chopped nuts, and a fondant carrot on top, showing a moist interior and creamy filling after a bite.

Carrot Cake Cupcakes

Moist, spiced carrot cake cupcakes topped with rich cream cheese frosting. Perfect for holidays, birthdays, or anytime you want a handheld treat everyone will love!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best carrot cake cupcakes recipe, Carrot Cake Cupcakes, Carrot cake cupcakes Mary Berry, Carrot cake cupcakes recipe, Carrot cake cupcakes vegan, Healthy carrot cake cupcakes, Moist carrot cake cupcakes, Simple moist carrot cake cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 310kcal
Cost: $10

Equipment

  • 12-cup muffin tin (Standard size)
  • Paper cupcake liners (Optional but recommended)
  • Box grater or food processor (For finely grating carrots)
  • Large mixing bowls (One for wet, one for dry ingredients)
  • Electric mixer (For frosting)
  • Wire cooling rack (For cooling cupcakes)

Ingredients

Cupcakes:

  • 1 ¼ cups All-purpose flour - Spoon and level
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • ½ cup Vegetable oil
  • ½ cup Granulated sugar
  • ½ cup Brown sugar - Packed
  • 2 Large eggs - Room temperature
  • 1 teaspoon Vanilla extract
  • 1 ½ cups Freshly grated carrots - Finely grated, not packed
  • ½ cup Chopped walnuts or pecans - Optional

Cream Cheese Frosting:

  • 8 oz Cream cheese - Room temperature
  • ¼ cup Butter - Room temperature
  • 2 cups Powdered sugar - Sifted if lumpy
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt - Balances sweetness

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • Whisk oil, eggs, vanilla, and both sugars in a large bowl.
  • Stir in finely grated carrots and let the mixture sit for 5 minutes.
    Grated carrots added to wet ingredients in a glass bowl with a whisk, part of homemade carrot cake cupcake batter preparation.
  • Combine dry ingredients in a separate bowl, then mix into the wet mixture.
  • Fill cupcake liners and bake for 18–22 minutes. Cool completely before frosting.
    Unbaked carrot cake cupcake batter in paper liners, placed in a 9-cup metal muffin tin on a kitchen counter.
  • Beat frosting ingredients together and frost the cupcakes once cooled.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1Cupcake | Calories: 310kcal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 130mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2600IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg