These carrot cake cupcakes are everything you love about the cake—outstanding spice flavor, super moist crumb, and velvety cream cheese frosting—in a portioned cupcake wrapper! I’ve scaled down my popular carrot cake recipe to bring you a batch of cupcakes that’s easier and quicker, but just as delicious.
One reader, Leigh, commented: “Followed recipe exactly and cupcakes were delicious! Loved the tip about grating then coarse chopping the carrots. Piped frosting was the perfect consistency and so pretty. ★★★★★“
I think we can all agree that carrot cake and cream cheese frosting is a flavor duo surpassing time—it’s just never going out of style. I love it as carrot cake loaf and mixed up in this carrot Bundt cake. But nothing can compare to original carrot cake and today’s cupcake version. Just CLASSIC!
Tell Me About These Carrot Cake Cupcakes
- Flavor: These cupcakes are scrumptiously spiced with cinnamon, ginger, and nutmeg. You also have brown sugar, a little applesauce, natural sweetness from carrots, and the tangy-sweet frosting.
- Texture: The crumb of these cupcakes is soft and moist, but not at all greasy. (A difficult balance to achieve, but this recipe nails it!)
- Ease: Bakers of any skill level can handle this dessert recipe. You can mix the cupcake batter by hand, though I recommend using a mixer to make the cream cheese frosting.
- Time: The batch of cupcakes takes about 2 hours start to finish, and that includes cooling. Cupcakes cook faster than cake layers, but they still need to cool completely before frosting.
I’ve said this before and I’ll say it again: carrot cake is only good if it’s spiced and if it’s moist. Under-spiced carrot cake tastes like nothing. Dry carrot cake tastes like you forgot you were baking a cake and frosted a vegetable instead. Ha! I encourage you to stick to my recipe below for best results.
Key Ingredients You Need & Why
You can make carrot cake cupcakes with a handful of staple kitchen ingredients and these are the most important:
- Brown Sugar: Brown sugar not only sweetens the cupcakes, it lends more flavor and moisture than white sugar. I love using dark brown sugar in this recipe.
- Spices: Cinnamon, nutmeg, and ginger add warmth and depth of flavor without overpowering anything else. I usually add some ground cloves to carrot cake recipes, but it’s quite potent and I don’t like it as much in the cupcakes.
- Vegetable Oil: When preparing cupcakes without strong flavors, like vanilla cupcakes, I prefer to use butter as the fat, because it adds flavor. But when I’m making a cupcake recipe with flavorful ingredients like these spiced cupcakes, I find using flavorless oil lets all those spice flavors shine. (Also, oil keeps the cupcakes SO VERY moist!)
- Carrots: Obviously, you need carrots. But actually, this recipe would be tasty if you substituted shredded apple or zucchini instead!
- Unsweetened applesauce: Applesauce adds even more moisture to these cupcakes, without making them oily. I love the subtle flavor that it adds, but you could also use sour cream or plain yogurt. Another popular swap for the applesauce is crushed canned pineapple, an addition many bakers love in pineapple carrot cake!
You may be surprised to see there’s only 1 and 1/3 cups of flour, which isn’t much considering all of the wet ingredients. Keep in mind that shredded carrots, while not necessarily a dry ingredient, bulk up the batter. Any more flour created a denser muffin-like texture. Trust this recipe because it works for cupcakes!
Success Tip: Shredding the Carrots
The bags of pre-shredded carrots you can find at the grocery store are not worth the extra couple of minutes it saves you to peel and shred whole carrots yourself. Store-bought carrot shreds are dry and tough, and that will translate into your carrot cake cupcakes. Grab whole carrots, a peeler, and a box grater, and flex your grating muscles!
And beyond that: After you’ve finished shredding, give the carrots a rough chop, so the pieces are finer and can distribute evenly in each cupcake, like this:
In this photo, you can see the difference. You want more carrots (moisture! flavor!) in each bite, so chop those shreds:
Photos: How to Make Carrot Cake Cupcakes
The full printable recipe is below, but let’s see a few photos of the process.
Expect a semi-thick cupcake batter:
We’re using my favorite cool and creamy cream cheese frosting recipe, which flawlessly pairs with warmly spiced desserts like carrot cake, spice cake, and pumpkin cake. One question we usually see with cream cheese frosting:
How Can I Keep My Cream Cheese Frosting Thick?
Cream cheese frosting is thinner than buttercream. Putting the frosting in the refrigerator for a bit—while you’re waiting for the cupcakes to cool—helps thicken it. This means your silky cream cheese frosting will hold its shape better when piped. Stick with basic piping tips and nothing intricate; even when chilled, the frosting will not hold shape as well as a sturdy buttercream.
And don’t fret, you don’t have to pipe this frosting; it’s just as tasty swiped on with a knife.
Or take it up another notch and fill your cupcakes with cream cheese frosting, too! Or even pastry cream. See my How to Fill Cupcakes post for more details on how to do so.
Which Other Frostings Could I Use? These carrot cake cupcakes would also taste great with whipped frosting, Swiss meringue buttercream, this caramel frosting, the cinnamon cream cheese frosting from these banana cupcakes, or simply unfrosted as carrot cake muffins (like morning glory muffins!).
What About a Dairy-Free Frosting Option?
Today’s cupcakes are dairy free when made with applesauce, so if you’re looking for a dairy free frosting, try this creamy marshmallow meringue frosting.
I topped this batch of cream cheese-frosted cupcakes with chopped nuts and a white chocolate carrot topper, but both are completely optional. See Notes for instructions on making the white chocolate topper!
Looking for Easter dessert inspiration? These cupcakes are always a favorite alongside a plate of jelly bean sugar cookies, or see 20+ more Easter dessert recipes.
Simply Carrot Cake Cupcakes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours (includes cooling)
- Yield: 12
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
These carrot cake cupcakes are a scaled down version of my popular carrot cake recipe. You can mix this easy cupcake batter by hand, though I recommend using a mixer to make the cream cheese frosting. The white chocolate carrot topper is optional!
Ingredients
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) unsweetened applesauce, sour cream, or plain yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots* (about 3 large carrots)
- optional add-in: 3/4 cup chopped walnuts or pecans; raisins
Cream Cheese Frosting
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- optional garnish: white chocolate carrot topper (see Notes) and/or finely chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside. Whisk the oil, brown sugar, eggs, applesauce, and vanilla extract together until combined, and then whisk in the carrots. Pour the wet ingredients into the dry ingredients and fold or whisk together until completely combined. Batter will be slightly thick.
- Pour/spoon the batter into the liners, filling only about 3/4 full to avoid spilling over the sides. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Meanwhile, make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate the frosting as the cupcakes finish cooling—this is helpful if you plan to pipe the frosting with a piping bag + tip. Cold cream cheese frosting holds its shape better.
- Frost cooled cupcakes and top with optional garnish, if desired. I used an Ateco 808 piping tip and then swirled the center with a small icing spatula (you can see me do that in the video—totally optional way of decorating). Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead & Freezing Instructions: Plain cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator. If frosting is thick/stiff after refrigerating, beat it with your mixer for a minute to help loosen it up. Frosted or unfrosted cupcakes can be frozen up to 2–3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Box Grater | Piping Bags (Reusable or Disposable) | Ateco #808 Piping Tip | Small Icing Spatula | Cupcake Carrier (for storage)
- Vegetable Oil: You can use melted and slightly cooled coconut oil instead of vegetable oil. If doing so, it’s imperative all other ingredients in the cupcake batter are room temperature so the oil does not solidify.
- Applesauce/Sour Cream/Yogurt: You can use any of these options, but applesauce is my favorite because it adds a little extra flavor. Or you could use the same amount of canned crushed pineapple instead (no need to drain).
- Carrot: Don’t use pre-shredded carrots found in the produce aisle because they’re quite dry. Rather, freshly shred large carrots to yield approximately 1 and 1/2 cups (200g) of moist carrot shreds. Before measuring, give the shreds a rough chop so the pieces are finer and distributed nicely in each cupcake. And instead of carrots, you could even use shredded apple or zucchini.
- How to Make White Chocolate Carrots Garnish: In a microwave-safe bowl, melt 4 ounces (113g, usually 1 bar) of white chocolate in 20-second increments, stirring after each until perfectly smooth. Separate into two bowls (don’t worry about making them perfectly equal). Tint one bowl with orange gel food coloring, and the other with green gel food coloring. (Use gel food coloring because liquid food coloring can change the consistency. I like the brand AmeriColor—you can find their gel colors in the baking aisle of craft stores or give it a quick search online. I use and recommend this set of 6 colors or this set of 12 colors.) Pour into two squeeze bottles. On a baking sheet lined with parchment paper, wax paper, or a silicone mat, drizzle the orange melted chocolate into a carrot shape, then drizzle the green melted chocolate onto the tops to make the carrot stems. Refrigerate the pan until the chocolate carrots are set, at least 15 minutes. The white chocolate carrots do soften up when they come back to room temperature, so if making these cupcakes in advance, make sure to keep them in the refrigerator until it’s nearly time to serve them.
- Adapted from Carrot Cake Cupcakes in Sally’s Baking Addiction cookbook. This version yields fewer and the cupcakes aren’t as dense.
Reader Comments and Reviews
Hallo..
See this recipe makes 12 cupcakes..
Can I double the ingredients for 24, or must I rather make 2 batches..
Thank you..
Hi Marianna, for best results we would make two batches instead of doubling.
Just made these for the first time – used sour cream and added pecans. Absolutely delicious- everybody loved them. Full of flavor and the perfect crumb. Will definitely be making again
Can this be doubled?
Thanks!
Hi Jay, for best results we would make two batches instead of doubling.
super moist!! mabye my muffin container is smaller but I baked 15 mins and it turned out perfect. Baked the mini ones for 8 mins
Asolutely perfect, as all the recipes we have tried to make from Sally!
I made these the other day and they were fantastic! I did use fresh carrots that I peeled and then grated on the large holes of a box grater. In my opinion they were better the next day. This recipe is a keeper. Thank you.
This recipe is easy to do and comes out great every time. I have made them in both mini and regular size cupcakes. Great flavor and texture. I have taken them for several different occasions and I always get so many compliments on how delicious they are.
Delicious. However, the frosting recipe makes 2 x what is needed, and now I have alot of very expensive left over frosting. Of course I can make something else in order to use it up. Just wish the quantity had been correct. Butter and cream cheese very expensive if you don’t need it.
Will this work for a 9×13 cake?
Hi Palmira, for a 9×13-in cake, you can use this carrot cake recipe. Simply pour that batter into a greased and lightly floured 9×13-inch pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
I made these yesterday and my husband and I LOVED them! Thanks for the great recipe!
Thank you for another tasty recipe! I made it exactly as written (with applesauce and omitted the optional walnuts and raisins) and it came out perfectly moist and the crumb was sturdy to hold frosting after each bite. (I used a different frosting recipe since I’m not a fan of cream cheese frosting in general). I’m definitely making this again the next time I have a chance.
These came out great! The first day I made them, they tasted a little bland and super ehh. But when I tried it the next day, they were amazing!! Absolute 10/10. So don’t be discouraged if it seems off at first! I definitely recommend this recipe!
These are so good!! Can I use this exact recipe and make a cake instead of cupcakes? I know you have a cake recipe but I really love the taste of these!
Thanks
Yes! This recipe works perfectly for a three layer 6 inch cake.
These came out so good and even better with cream cheese frosting. I used apple sauce. I can’t wait to make them again.
These were great! I tripled the cupcake recipe but only doubled the frosting and it was still more than enough.
Can I use a food processor to prep the carrots?
That may make them a little too fine. You can certainly try!
These were really easy and delicious. As noted, they’re the perfect balance of moist without being greasy. The one problem I had is that some of the carrots turned green inside the cupcakes when baked. Any ideas about why this might have happened?
Phenomenal cupcakes. I used sour cream because that’s what I had but will try applesauce next time I make them. The frosting is incredible.
To me these were more of a muffin than a cupcake. Not as sweet as I expect a cupcake to be.
This is my first fail from your website! I used coconut oil and after baking the muffin liners were soaked on the bottom, oil was pooled in the baking tray, and the muffins themselves are so oily. No idea what went wrong as everything was measured perfectly and no substitutions. Also the cream cheese frosting was way too sweet, I made it with 70% sugar instead.
Love Love this recipe. Just made these for work as a pre Easter celebration. Had already found edible grass, this along with pastel M&Ms they were a hit.
I usually substitute 1/4 of a cup of applesauce for 1 egg in baking. Can I do that in this recipe even though it calls for applesauce separately?
Hi Maddy, we haven’t tested that here (or any egg substitutes), but we fear you’ll lose too much structure without the egg and the cupcakes may taste a bit rubbery. If you do decide to try it, please do let us know how it goes.
Hello, would it be okay to not use the cupcake liners? If so what’s the best thing to use to grease the pan?
Thank you!
Hi Kris, you could grease the pan with a non stick spray, like Pam, if needed.
I use parchment paper. I cut circles the size of bottom of muffin cup ( in pan) by measuring and drawing/tracing rim of a small shot glass or similar. I fold over the paper and cut circles 3 or 4 at a time so only have to cut 3 or 4 to get 12 circles. I grease muffin pan sides lightly. Then I use a dull knife to separate the edges of the muffin from the pan after baking.
Cupcake and frosting recipe worked perfectly. I didn’t want to risk the white chocolate hardening in a squeeze bottle so I used small sandwich bags instead for piping the carrot toppers. Sally’s recipes always set me up for success – thank you!
I subbed the flour for a gluten free substitute (Trader Joe’s all purpose gf flour) and they turned out great!
I want to make a carrot cake for Easter using three 6″ pans. If using this recipe, will the layers be thin? I want the cake to have a nice height, and there’s so little flour in this recipe.
Hi Rosemary, yes, this recipe should work perfectly for a three layer 6 inch cake.
I assume I can double the recipe to make 24?
Hi Chris, for best results, we recommend making two separate batches rather than doubling.
Can you sub butter for the vegetable oil?
Hi Paige, oil really is best for these cupcakes for a moist texture. Butter would yield a drier carrot cupcake.
Can I use minnie cupcake pan and make 24?
Hi Nancy! See step three: For around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature.
Great recipe! Do you think these would release well from a mini bundt pan/as mini bundt cakes?
Hi Nancy! These should bake up well as mini Bundt cakes. Make sure to grease the pan well. Let us know if you try!
Could you make cupcakes ahead of time and freeze?
Absolutely! See recipe Notes for details.
Hello! I would like to know if you can swap the applesause for pumpkin puree. If you could please let me know your thoughts on that. Thank you!
Hi Elsy, yes, that substitute should work just fine here!
I made minis to share with friends and they turned out beautifully! Wonderful texture and absolutely delicious! I planned to make 30 minis but somehow ended up making 54 – and they were all eaten within an hour! I’ll definitely make these again!