Carrot Cake Cupcakes are a delightful little twist on the classic carrot cake that everyone loves. These cupcakes are packed with shredded carrots, warm spices like cinnamon and nutmeg, and often studded with nuts or raisins for a bit of extra texture. Topped with a creamy, tangy cream cheese frosting, they’re the perfect bite-sized treat that feels both cozy and special.
I love making these cupcakes because they’re fun to bake and even more fun to share. There’s something about the way the spices mingle with the sweet carrots and the smooth frosting that always brings smiles all around. Whenever I have extra carrots on hand, this recipe is my go-to. Plus, they’re great for both casual afternoons or celebrating birthdays without going over the top.
My favorite way to enjoy these cupcakes is fresh out of the oven when they’re still a little warm, and the frosting starts to soften just slightly. I keep a batch in the fridge too, perfect for grabbing a sweet snack during a busy day. If you’ve never tried carrot cake in cupcake form, this recipe is such a great starting point—simple, tasty, and sure to please everyone at the table.
Key Ingredients & Substitutions
Carrots: Fresh grated carrots add moisture and natural sweetness. If you’re in a hurry, pre-shredded works too, but fresh is best. Try to squeeze out excess liquid if carrots are very wet.
Pecans: These give a nice crunch and nutty flavor. You can swap with walnuts or almonds if preferred, or leave out for nut-free cupcakes.
Spices: Cinnamon and nutmeg build classic carrot cake warmth. If you like, add a pinch of ginger or cloves for extra depth.
Cream cheese: This makes the frosting smooth and tangy. Use full-fat for best texture. For a dairy-free option, try a cream cheese substitute.
Sugars: Using both brown and granulated sugars balances sweetness and moisture. You can try coconut sugar or a sugar substitute if needed, but texture may vary.
How Do I Get Moist Cupcakes Without Overmixing?
The key is mixing the wet and dry ingredients just enough to combine. Overmixing can make dense cupcakes.
- Whisk dry ingredients separately to spread leavening evenly.
- Beat wet ingredients well for a smooth base.
- Add dry mix to wet gradually and stir gently until no dry streaks remain.
- Carefully fold in grated carrots and nuts without overhandling.
This gentle approach keeps cupcakes light and moist, while ensuring carrots and nuts are well distributed.
Equipment You’ll Need
- Mixing bowls – I recommend a large one for wet ingredients and a medium one for dry. They help keep ingredients organized and make mixing easier.
- Whisk or hand mixer – a whisk works fine, but a hand mixer makes beating the cream cheese frosting quick and smooth.
- Measuring cups and spoons – precise measurement makes sure your cupcakes turn out just right.
- Grater – a standard box grater makes quick work of shredding carrots, ensuring they’re fine and even.
- Cupcake tin with liners – these keep the cupcakes neat and make cleanup easier. I like silicone liners for easy removal.
- Cooling rack – helps the cupcakes cool evenly and prevents them from getting soggy before frosting.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or chopped almonds to change the nutty flavor and texture.
- Add crushed pineapple or applesauce to the batter for extra moisture and fruity flavor.
- Mix in raisins or chopped dried cranberries for a fruity twist with natural sweetness.
- Spice it up with a pinch of ginger or allspice that pairs nicely with cinnamon and nutmeg.
How to Make Carrot Cake Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/2 cup finely chopped pecans (plus extra for topping)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar (adjust to desired sweetness)
- 1 teaspoon vanilla extract
For Garnish:
- Chopped pecans
- Carrot shreds (optional)
- A drizzle of caramel sauce (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow extra cooling time of about 20 minutes before frosting the cupcakes. So, expect around 1 hour from start to finish.
Step-by-Step Instructions:
1. Get Ready and Mix Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to keep things neat. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps spread the spices and leavening evenly.
2. Mix Wet Ingredients:
In a large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until everything is well combined and smooth.
3. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet ingredients. Stir gently and mix just until you don’t see dry flour—avoid overmixing to keep cupcakes tender.
4. Add Carrots and Pecans:
Fold in the grated carrots and chopped pecans carefully until they are spread evenly throughout the batter.
5. Fill and Bake:
Divide the batter evenly among the cupcake liners. Fill each about two-thirds full to give space for rising. Bake in the preheated oven for 20-25 minutes. To check, gently insert a toothpick in the center; if it comes out clean, they are done.
6. Cool the Cupcakes:
Remove cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
7. Make the Cream Cheese Frosting:
While cupcakes cool, beat the softened cream cheese and butter together until smooth and creamy. Slowly add the powdered sugar and vanilla extract, beating until fluffy. Taste and add more sugar if you want a sweeter frosting or a bit more cream cheese if you want tangier.
8. Frost and Garnish:
When cupcakes are totally cool, spread or pipe the frosting on top. Sprinkle chopped pecans and carrot shreds for extra texture and color. If you like, drizzle a little caramel sauce over the top for a sweet touch.
9. Enjoy!
Your moist and delicious carrot cake cupcakes are ready to serve. Perfect for any occasion or just a sweet treat at home!
Can I Use Frozen Carrots for These Cupcakes?
Yes, you can use frozen grated carrots, but make sure to thaw and drain any excess moisture before folding them into the batter to avoid soggy cupcakes.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the cream cheese frosting a day ahead. Keep it refrigerated in an airtight container and give it a quick stir before frosting your cupcakes.
What Can I Substitute for Pecans?
Walnuts or almonds are great substitutes if you don’t have pecans or want a different nutty flavor. If you need nut-free cupcakes, simply omit the nuts altogether.
