If you’re searching for the best carrot cake cupcakes that are simple to make yet packed with cozy, spiced flavor, you’re in the right place. These carrot cake cupcakes are soft, moist, and perfectly spiced with cinnamon and allspice. And the frosting? A rich and creamy cream cheese frosting that pipes beautifully and tastes even better.
Whether you’re prepping a dessert for Easter, a spring party, or just looking for a sweet treat to use up those extra carrots in the fridge, this easy carrot cake cupcakes recipe is one you’ll turn to again and again.
Carrot Cake Cupcakes Recipe
Key Ingredients for the Best Carrot Cake Cupcakes
What makes these moist carrot cake cupcakes with cream cheese frosting so irresistible? It’s all about the no-fuss ingredients that come together to create the perfect bite—sweet, spiced, and ultra-soft. Here are the main ingredients that make this an easy carrot cake cupcakes recipe you’ll want to bake on repeat.
For the Cupcakes:
- Granulated Sugar: Sweetens the cupcakes and locks in moisture, giving them that soft, tender crumb every good cupcake should have.
- Vegetable Oil: Keeps the cupcakes incredibly moist. It mixes smoothly and stays soft for days, making these ideal make-ahead carrot cake cupcakes.
- Eggs (Room Temperature): Eggs help bind the ingredients together and add richness. Room temp eggs mix more evenly, especially important when baking carrot cake cupcakes from scratch.
- All-Purpose Flour: Provides the perfect structure without making the cupcakes too dense.
- Baking Soda + Baking Powder: These work together to give the cupcakes a gentle rise and airy texture.
- Ground Cinnamon + Allspice: Classic in homemade carrot cake cupcakes with fresh carrots. These spices add warmth and flavor that pair beautifully with the sweet carrots.
- Freshly Grated Carrots: The real MVP. They add natural sweetness and moisture. Avoid pre-shredded carrots, which can be too dry and chunky.
- Chopped Pecans and Raisins (Optional): These mix-ins add texture and flavor. Pecans bring crunch, raisins add chewy sweetness, but the cupcakes are delicious even without them.
For the Cream Cheese Frosting:
- Cream Cheese: Gives the frosting its signature tang and creamy richness. Full-fat and softened is best.
- Unsalted Butter: Adds flavor and helps whip the frosting into a light, fluffy consistency.
- Powdered Sugar: Sweetens and thickens the frosting, making it easy to pipe or spread.
- Vanilla Extract: Rounds out the flavors and adds a subtle warmth that pairs perfectly with the spices in the cupcakes.
How to Make Carrot Cake Cupcakes from Scratch
1. Preheat your oven:
Set your oven to 350°F and line your cupcake pans with paper liners.
2. Make the batter:
In a large mixing bowl, whisk together the sugar, oil, vanilla extract, and salt. Beat in the eggs one at a time. Add the flour, baking soda, baking powder, cinnamon, and allspice. Stir until just combined.
3. Add carrots and mix-ins:
Fold in the shredded carrots. If using pecans or raisins, gently stir them in now.
4. Bake the cupcakes:
Divide the batter evenly between the cupcake liners (about 3/4 full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
5. Make the frosting:
In a large bowl, beat together the cream cheese and butter until smooth and fluffy (2–3 minutes). Add powdered sugar one cup at a time, mixing on low. Beat on medium-high until fluffy. Stir in the vanilla extract and a pinch of salt. Add a splash of cream or milk if the frosting is too thick.
6. Frost the cupcakes:
Once the cupcakes are completely cool, spread or pipe the frosting on top. Decorate with extra pecans or a sprinkle of cinnamon if you’d like.
Tips for Moist, Fluffy Cupcakes Every Time
Grate the carrots finely: This helps them melt into the batter and keeps your cupcakes extra moist.
Don’t overmix the batter: Stir just until the flour disappears to avoid tough cupcakes.
Let ingredients come to room temp: Eggs and cream cheese mix more smoothly this way.
Cool before frosting: If the cupcakes are warm, the frosting will melt. Be patient!
Chill soft frosting: If your cream cheese frosting is too soft, pop it in the fridge for 10–15 minutes before piping.
Get creative: Add orange zest for a citrus twist, or mix in shredded coconut for extra texture.
Make-Ahead and Freezing Tips
These make-ahead carrot cake cupcakes are super convenient:
- Unfrosted cupcakes can be stored in an airtight container at room temp for up to 2 days.
- Frosted cupcakes should be refrigerated and enjoyed within 3–4 days.
- Freeze unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw and frost when ready to serve.
Frequently Asked Questions
Can I make carrot cake cupcakes ahead of time?
Yes! Bake them up to 2 days in advance and store unfrosted at room temperature.
Can I freeze them?
Definitely. Freeze unfrosted cupcakes for up to 2 months, then thaw before frosting.
Can I use pre-shredded carrots?
Not ideal. Freshly grated carrots offer better moisture and texture.
Are these gluten-free?
They can be! Use a 1:1 gluten-free flour blend that includes xanthan gum.
Can I leave out the nuts or raisins?
Absolutely. These carrot cake cupcakes are delicious even without add-ins.
Why are my cupcakes dry?
Common causes include overbaking, using too much flour, or not enough moisture from the carrots. Always measure ingredients carefully and avoid overmixing.
Recommended Baking Tools
Box Grater – For finely shredded carrots
12-Cup Muffin Pan – Bakes evenly every time
Reusable Piping Bags – Great for frosting swirls
1/4 Cup Measuring Scoop – Ensures even cupcake sizes
Wire Cooling Rack – Speeds up cooling evenly
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Final Thoughts
These homemade carrot cake cupcakes with cream cheese frosting are pure comfort in every bite. Moist, flavorful, and easy to make, they’re perfect for spring brunches, holidays, or just because. With fresh carrots, warm spices, and rich cream cheese frosting, this easy carrot cake cupcakes recipe will quickly become a family favorite.
Pin it, bake it, share it—and don’t forget to save a few for yourself!
If you like this carrot cake cupcakes recipe – be sure to give it a review below! Happy baking!
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Easy Carrot Cake Cupcakes with Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 18 cupcakes 1x
Description
Moist carrot cake cupcakes made with fresh carrots, warm spices, and topped with rich cream cheese frosting. A sweet, spiced treat perfect for any occasion.
Ingredients
2 cups granulated sugar
1 ½ cups vegetable oil
1 teaspoon vanilla extract
1 teaspoon salt
4 eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon all spice
3 cups shredded carrots
½ cup-1 cup chopped pecans, optional
½ cup raisins, optional
For the Cream Cheese Frosting:
16 oz. Cream Cheese
1 cup butter, room temperature
6 ½ cups powdered sugar
2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees. Line cupcake pan with paper liners and set aside.
- In a large mixing bowl, mix granulated sugar, vegetable oil, vanilla extract, and salt.
- Add in eggs, flour, baking soda, baking powder, cinnamon, and all spice. Stir until flour is fully incorporated.
- Fold in shredded carrots, if you are adding nuts or raisins do so at this time.
- Divide the batter evenly between cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool completely on a wire rack before frosting.
To make the frosting:
- In a large bowl, beat cream cheese and butter together until smooth and creamy (about 2–3 minutes).
- Add powdered sugar 1 cup at a time, mixing on low until incorporated. Then beat on medium-high until fluffy.
- Mix in vanilla and a pinch of salt. Add a splash of cream or milk if needed to thin it out.
- Pipe or spread onto completely cooled cupcakes.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
A former school teacher, Jocelyn Brown created Hip Mama’s Place in 2007. Her motto for this blog is: get inspired, create and share! Jocelyn loves sharing about food and recipes, crafts, DIY projects and her random travels with her family. She also loves all things social media, but her latest obsession is Instagram.
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It’s been a while since we had carrot cake cupcakes and this will be a nice change to our usual chocolate cupcakes. Thank you for sharing the recipe. I will try making it gluten-free.
I just made these for my family, and they were a big hit! The cupcakes turned out so soft and full of flavor!
These are so perfect and so cute for Easter. Love the carrot embellishment on top as well! Pinning.
Happy Easter to you!
So cute. Reminds me of my favorite cake, yum! A great spring dessert that looks way fancier than it is to make!
carrot cakes are among my favorite desserts! and i have not attempted making them yet but these adorable cupcakes and your recipe is tempting me to try
So good! The carrot cake is so moist and the cream cheese frosting is perfection!
I pinned this recipe after seeing a social media share post from you and these are the most beautiful of cupcakes and I love that they are carrot cake too! YUM!
These carrot cupcakes looks really cute and delicious! Another idea for this coming Easter! Thanks for sharing.
My husband wanted me to make a carrot cake and I am glad I found this recipe. I love the frosting made into carrots.
These look so good! I love all the frosting, and the candy carrots are such a nice touch!
These cupcakes look so good! I love carrot cake so I know I’ll be a fan of these.
These look delicious! I’ve never actually made carrot cakes from scratch, but I’m definitely trying this recipe!
OMG, pass me a few of these carrot cupcakes…lol These cupcakes look so delicious and tasty. I have never made my own but after seeing this recipe I think I’ll try this over the weekend.
Thanks for sharing a great recipe. I love carrot cake though have never made it. Perhaps I will use this recipe to make my carrot cake debut
These must be so delicious. I am definitely going to try out this carrot cake recipe.