• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Rich And Delish
  • Home
  • Recipes
    • 3 ingredient
    • Air Fryer
    • Appetizers
    • Breads
    • Breakfast
    • Condiments
    • Desserts
      • Cheesecakes
      • Cookies
      • Cupcakes
      • Chocolate
      • Cakes
      • Bars & Brownies
      • No Bake Desserts
      • Muffins
    • Dinner
    • Drinks
    • Gluten Free
    • Holiday
      • Christmas
      • Fall / thanksgiving
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Vegetarian
  • Shop
  • About
    • Contact Us
  • FAQ
  • Work With Us
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Categories
  • Shop
  • FAQ
  • Work With Us
  • Contact Us
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes » Desserts » Cupcakes

    Carrot Cake Cupcakes

    Published: Feb 11, 2022 · Modified: Jul 27, 2022 by RichandDelish · This post may contain affiliate links ·

    Sharing is caring!

    7 shares
    • Facebook
    • Yummly
    • Twitter
    Jump to Recipe Print Recipe

    These carrot cake cupcakes are moist, soft, perfectly spiced, and every carrot cake and fall lover’s dream. These cupcakes are made with grated carrots, brown sugar, and fall spices, topped with a creamy cream cheese frosting.

    Bite missing from a carrot cake cupcake.

    These carrot cupcakes are unbelievably moist and fluffy, and they stay moist for 3 days!

    If you like making cupcakes as much as we do, you should check out our easy chocolate cupcakes, red velvet cupcakes, honey cupcakes, and our strawberry filled cupcakes.

    Jump to:
    • Why this recipe works
    • Ingredients
    • Instructions
    • Expert Tips
    • Faq's
    • Storing
    • Freezing
    • Substitutions
    • Variations
    • Tools
    • 📖 Recipe
    • 💬 Comments

    Why this recipe works

    • These cupcakes are unbelievably moist and fluffy.
    • Topped with dreamy cream cheese frosting.
    • Stays moist for 3 days!
    • The ingredients for these cupcakes are super simple and basic, you probably have them lying around in your kitchen.
    Close up shot of carrot cake cupcakes with cinnamon on top.

    Ingredients

    For the cupcakes

    Before you start to make this recipe, measure and prepare your ingredients so the baking process will go smoothly and easily.

    Full measurements are in the recipe card below.

    Carrots- use fresh carrots for this recipe! Not canned carrots and not pre-shredded carrots, to get moist cupcakes to use fresh carrots and grate them yourself.

    Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.

    Baking powder and baking soda â€“ to allow the cupcake to rise.

    Brown sugar- we like using brown sugar for this recipe, the brown sugar adds extra flavor and tastes amazing with fall spices.

    Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.

    Vegetable oil â€“ we used vegetable oil for this recipe. canola oil will work great for this recipe.

    Eggs– To give the cake a good structure. Make sure you’re using room-temperature eggs.

    Vanilla extract– Vanilla extract Is an essential ingredient for baking.

    Cinnamon- use ground cinnamon for this recipe, the cinnamon adds so much flavor so don’t skip it.

    Nutmeg- use dried ground nutmeg or freshly grated nutmeg.

    Salt– We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.

    For the cream cheese frosting

    Butter- make sure you are using room temperate butter.

    Cream cheese- make sure that you are using whole-fat cream cheese that is is at room temperature.

    Powder sugar- known as confessional sugar. For a smoother buttercream, sift it before adding to the butter.

    Pinch of salt- to balance the sweetness.

    Instructions

    Preheat an oven to 180c (350f) and prep a cupcake pan with liners.

    Into a big mixing bowl, add the oil, eggs, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract, and kosher salt. mix with a whisk until combined.

    Cupcakes process shots.

    Finely and grate the carrots. Add the grated carrots to the wet ingredients and mix until combined.

    Cupcakes process shots.
    Cupcakes process shots.

    Add the flour, baking powder, and baking soda, and mix until just combined. Don't overmix the batter!

    Cupcakes process shots.

    Pour the batter ¾ into the cupcake tins and bake in a 180c (350f) preheated oven for 30-35 minutes or until a toothpick comes out clean. Let the cupcakes cool completely before frosting.

    Cupcakes process shots.
    Cupcakes process shots.

    For the cream cheese frosting

    Make the cream cheese frosting: into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.

    Add the cream cheese and mix until smooth.

    Add ½ of the powder sugar at a time (you don’t want to be in a powder sugar cloud).

    Add a pinch of salt, and the vanilla extract and mix well until smooth.

    Transfer the cream cheese frosting into a piping bag with a round tip and frost the cupcakes. We like to top the cupcakes with ground cinnamon or crushed nuts like walnuts or pecans (roasted).

    Cupcakes process shots.

    Expert Tips

    • Use room temperature ingredients.
    • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
    • Use room temperature butter and cream cheese.
    • Use full-fat cream cheese, this step makes sure that your frosting is stable.
    • Allow the cupcakes to cool completely before adding the frosting.
    • Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
    • Do not overfill the cupcake liners! don't fill the cupcake liners with more than ¾ of the way full. These cupcakes will puff up and expand. It doesn't seem like much but it truly puffs up beautifully.
    • Double or triple the batter for more cupcakes! this cupcake recipe makes 12 cupcakes. So double or triple the batter for more cupcakes!
    • Use fresh carrots for this recipe, not canned carrots and not pre-shredded carrots, this step ensures that you have moist cupcakes.
    Cupcakes with cream cheese frosting and cinnamon on top.

    Faq's

    How long will these cupcakes last?

    These cupcakes will last up to 4 days stored in the fridge. Cover them with plastic wrap or foil to prevent it from drying out.

    Can I make these cupcakes as sheet cake?

    Yes! These cupcakes bake great as a sheet cake! Make sure you change the baking time.

    What flour do you use for these cupcakes?

    We use all-purpose flour for these cupcakes. Self-rising flour and cake flour will work great as well.

    Storing

    The cream cheese frosting needs to be refrigerated because it contains cream cheese and butter.

    If your cupcakes aren’t frosted, it’s okay to store the cupcakes at room temperature. Make sure that you store the cupcakes in an airtight container so they won’t dry out.

    Freezing

    Freeze these cupcakes after they cooled completely in an airtight freezer-friendly container for up to 3 months.

    Our tip is not to freeze them decorated or covered with frosting, because it can ruin the decorating on the cupcake, we suggest freezing the cupcake and decorating it when you defrost it.

    If you’re not looking to impress anyone with your decorating skills, it’s absolutely okay to freeze the cupcake with the frosting on.

    Bite missing from a cupcake.

    Substitutions

    There are a few substitutions that may be helpful for your diet:

    Gluten-free - if you want to make this recipe gluten-free, replace the flour with gluten-free flour. We never tried this but let us know if it works!

    Dairy-free - you can make this cake dairy-free by replacing the butter with vegan butter or using your favorite recipe for vegan vanilla frosting or vegan cream cheese frosting.

    Variations

    Frosting- If you don’t like cream cheese frosting, you can use vanilla buttercream, maple buttercream, or cinnamon buttercream.

    Add-ins- You can basically add any of your favorite add-ins to this cake. You can add chopped nuts, raisins, pineapple, chocolate chips, and applesauce.

    Tools

    Mixing bowls- best glass mixing bowls.
    Whisk set- our favorite copper whisk set.
    Cupcakes tins-  our favorite Wilton cupcake tins.
    Open star piping tip- our favorite Wilton piping tip for cupcake decoration.

    More fall recipes to try:

    Moist honey cake- This honey cake is moist, rich in flavor, and full of spices that will make your house smell like autumn. This honey cake is definitely a family favorite. Every Rosh Hashana we make this honey cake, it’s our favorite time of the year.

    Apple upside-down cake- This apple upside-down cake recipe is a must-have for fall. This apple upside-down cake features an incredibly moist cake that is loaded with cinnamon and nutmeg, topped with a caramelized apple topping.

    Easy apple cake- This cake is fluffy, light, airy, moist, soft, and delicious. This apple cake contains only a few simple ingredients to make and takes under 20 minutes to prep.

    If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.

    If you liked this recipe:

    • Follow us on Facebook, Instagram, and Pinterest.
    • Share/pin this recipe to Pinterest.
    • Leave a comment down below!

    📖 Recipe

    Close up shot of carrot cake cupcakes.

    Carrot Cake Cupcakes

    Rich and delish
    These carrot cake cupcakes are moist, soft, perfectly spiced, and every carrot cake and fall lover’s dream. These carrot cake cupcakes are made with grated carrots, brown sugar, fall spices, topped with a creamy cream cheese frosting.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 357 kcal

    Ingredients
     
     

    • 1 ¼ cups Flour
    • ½ cups Sugar
    • ¼ cups brown sugar
    • 2 Eggs large
    • 1 teaspoon Vanilla extract
    • ¾ cups Vegetable oil
    • 1 teaspoon Baking powder
    • 1 teaspoon Baking soda
    • 2 cups Grated carrots
    • 1 teaspoon Cinnamon
    • ¼ teaspoon Nutmeg
    • ¼ teaspoon Kosher salt

    For the cream cheese frosting:

    • 230 g Cream cheese soften
    • 100 g Butter
    • 3 cups Powder sugar
    • 1 teaspoon Vanilla extract
    • ¼ teaspoon Kosher salt

    Instructions
     

    For the cupcakes:

    • Preheat an oven to 180c (350f) and prep a cupcake pan with liners.
    • Into a big mixing bowl, add the oil, eggs, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract, and kosher salt. mix with a whisk until combined.
    • Peel and grate the carrots. Add the grated carrots into the wet ingredients and mix until combined.
    • Add the flour, baking powder, and baking soda, and mix until just combined. Don’t overmix the batter!
    • Pour the batter ¾ into the cupcake tins and bake in a 180c (350f) preheated oven for 30-35 minutes or until a toothpick comes out clean. Let the cupcakes cool completely before frosting.

    For the cream cheese frosting:

    • Make the cream cheese frosting: into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
    • Transfer the cream cheese frosting into a piping bag with a round tip and frost the cupcakes. We like to top the cupcakes with ground cinnamon or crushed nuts like walnuts or pecans (roasted).
    • Add ½ of the powder sugar at a time (you don’t want to be in a powder sugar cloud).
    • Add a pinch of salt, and the vanilla extract and mix well until smooth.

    Notes

    • Use room temperature ingredients.
    • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
    • Use room temperature butter and cream cheese.
    • Use full-fat cream cheese, this step makes sure that your frosting is stable.
    • Allow the cupcakes to cool completely before adding the frosting.
    • Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
    • Do not overfill the cupcake liners! don't fill the cupcake liners with more than ¾ of the way full. These cupcakes will puff up and expand. It doesn't seem like much but it truly puffs up beautifully.
    • Double or triple the batter for more cupcakes! this cupcake recipe makes 12 cupcakes. So double or triple the batter for more cupcakes!
    • Use fresh carrots for this recipe, not canned carrots and not pre-shredded carrots, this step ensures that you have moist cupcakes.

    Nutrition

    Calories: 357kcalCarbohydrates: 55gProtein: 4gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 65mgSodium: 349mgPotassium: 60mgFiber: 0.4gSugar: 14gVitamin A: 506IUVitamin C: 0.01mgCalcium: 52mgIron: 1mg
    Keyword Carrot Cake Cupcakes, Carrot Cake Cupcakes Recipe
    Tried this recipe?Let us know how it was!
    « No Bake Biscoff Cheesecake
    Easy apple cake (sharlotka) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • TikTok
    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Search Through Our Recipes

    Footer

    ↑ back to top

    About

    • About Us
    • Work With Us
    • Contact Us
    • FAQ

    Recipes

    • Recipes Categories
    • Breakfast
    • Deserts

    Subscribe and Follow

    • TikTok
    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © Rich And Delish 2022 | Website Terms & Privacy Policy