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
Attempting carrot cake for the first time this weekend for my partners birthday! Can I use this recipe to make a 3 tier, 6 inch cake? If so, what temp and time would work best?
Hi Elle, for a three layer, 6 inch cake, you can follow the baking time and instructions from this 6 inch cakes post.
Thank you! This came out perfect for my partners birthday!
Can I use the 425 temp for 5 minutes for them to rise tall?
Hi Katie! Usually we want our cupcakes to not rise tall like muffins. If you’re looking for a carrot cake muffins recipe you can use our carrot cake quick bread batter!
everyone always asks what bakery i got these from because they’re THAT GOOD! i’m not much of a baker but these turn out incredible every. single. time. make them, you won’t regret it!
I need the recipe ? For a carrot cake please !
Hi Joanne, here is our carrot cake recipe – happy baking!
These are so fluffy, they’re practically ethereal. They have the perfect amount of moisture, and I’m using the same jars of powdered ginger and nutmeg but I tasted those notes so clearly in the cupcake, I would have thought I grated them fresh or something. This is the first Sally recipe I’ve made and I am so in love.
I have made these numerous times and they always get rave reviews. I would like to make them into jumbo cupcakes this time. Can you give me a baking time. I don’t want to over bake them. Thanks so much.
Hi Lisa, you can certainly make these as jumbo cupcakes. We’re unsure of the exact bake time, but you can bake at 350 degrees throughout. Keep a close eye on them and use a toothpick to test for doneness. Enjoy!
Can these be made as mini cupcakes?
Hi Sandy, for around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature. Enjoy!
Making now
Can I add crushed pineapple?
Hi Carol, Yes! crushed pineapple will work in place of the applesauce.
My cupcakes have been in the oven for about 35 minutes and are very brown in the outside but are still completely wet on the inside and just aren’t baking, I’m not sure why not.
Hi Abo, how full did you fill your cupcake cavities? Be sure to fill only about 3/4 full to avoid spilling over the sides and uneven baking. Or are you using a larger jumbo-sized cupcake pan by chance? How was the consistency of your batter? Were any of the ingredients accidentally mis-measured or omitted, making the batter especially thin? You’ll want a semi-thick cupcake batter here. Let us know if we can help troubleshoot further.
What can I sub instead of oil? I don’t want to use any kind of oil here.
I’m excited to try this recipe but would you have a suggestion for cooking times if I make them mini?
Hi Tara, for around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature. Enjoy!
Want to bake this as a 6” cake. My sister loves pineapple and raisins in her carrot cake as well as coconut. Any way to incorporate these ingredients?
Hi Sandy, you can substitute canned crushed pineapple for the applesauce, and mix in some sweetened shredded coconut and raisins. Enjoy!
If I want to make this as a 6 inch cake, how long should I bake it for? Thanks!
Ps just bought your cookbook and love it!
Hi Mercedes, you can follow the baking instructions in this post on turning cupcake recipes into 3-layer 6-inch cakes: Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
The muffins themselves turned out delicious, but the icing was too sweet for us. I think next time I will cut the sugar in half or use 1/3 of it.
I don’t have applesauce, plain yogurt, or sour cream. I do have pineapple Greek yogurt, would that work?
Hi Kendra, plain Greek yogurt will work.
Can I bake these in a mini Bundt cake pan?
Hi Jen, that shouldn’t be a problem! We’re unsure of the exact bake time.
Hi! How would I substitute the brown sugar with maple syrup?
Hi Bindu, that would take some testing to get right, since maple syrup will add moisture. Let us know if you try anything!
Hi, wondering if these freeze well?
Hi Lynn, yes. Frosted or unfrosted cupcakes can be frozen up to 2–3 months. Thaw overnight in the refrigerator. Enjoy!
Can I substitute almond flour to make this gluten free?
Hi Steph, we don’t recommend almond flour as it has very different baking properties and is not a 1:1 swap. We haven’t tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. If you give anything a try, we’d love to know how it goes for you!
I use King Arthur’s one-to-one almost exclusively with Olive Sally’s recipes and I’ve never had an issue including this recipe.
This is my goto whenever i feel like baking cupcakes! Absolutely love this recipe! I dont like my frosting too sweet though, so i do add less sugar. One of the best recipes ever! Just wanted to ask, what should I do with the leftover frosting? Should I make more cupcakes or put it on cake or is there something specific that you would like to suggest? Thanks! (I love all your recipes)
Hi Aisha, You can store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer if you don’t want to bake extra cupcakes or cake right away. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
Absolutely delicious, me and my family loved it! I really liked that it doesn’t actually squish if you squeeze it a little, it just bounces, haha. I ended up using buttercream frosting instead because I didn’t have any cream cheese and didn’t have the ability to go to the store, but it was still perfect. I will definitely be making these again sometime!
May I substitute brown sugar with white sugar? Additionally, would it be acceptable to omit the ginger and nutmeg? Lastly, can I use double cream plain yoghurt as a substitute for applesauce?
You’ll miss the extra moisture and flavor from the brown sugar, but you could add 1.5 Tbsp molasses to make up for that. You can omit spices if you wish. Yogurt is a good substitute for the applesauce here. Happy baking!
Thank you for the prompt response!
I made these carrot cake cupcakes last year and substituted with the ‘Not-So-Sweet Whipped Frosting’ and it was incredible. Perfectly spiced and moist. Lightly sweet.
This year, I made a 3 Layer 6-Inch Cake. The cake part turned out fantastic. Done in ~21 minutes.
However, I substituted this cream cheese frosting with “My Favorite Carrot Cake Recipe” by halving that frosting. By halving that recipe, I noticed that it called for 2 cups of confectioners sugar and 1/4 cup butter. The frosting was still incredibly sweet, so I can only imagine how it’d taste with 3 full cups of confectioners sugar in this cream cheese frosting recipe.
Still super yummy, but I’d stick to the ‘Not-So-Sweet Whipped Frosting’ again next time 🙂 My 3 layer 6” cake held up well in the fridge. Delightful!
I LOVE this carrot cake recipe. Is there any way it can be adapted for a 9×13 pan? I was asked to bake for a funeral and they want sheet cakes.
Hi Maria, we’d recommend using our carrot cake batter. Simply pour the 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. Hope this helps!
I plan to make 24 cupcakes and I am wondering if I would need to double the frosting recipe or would that make enough for 24?
I did read your advice to make two batches instead of doubling. I am curious why? Not arguing, I just see that advice all the time on baking recipes and it makes me wonder what the reason is.
By the way – when I need a baking recipe I always check your site first! You have never let me down!
Hi Lori, the frosting recipe as written is for 12 cupcakes, so doubling it for 24 will be perfect. For best results, we would make two batches instead of doubling to prevent over- or under-mixing. Hope they’re a hit! Thanks for trusting our recipes!
Hey Sally! I’m making this as a 6 inch cake. How long do you recommend baking each layer?
Hi Avni, for a 3 layer, 6 inch cake, you can follow the baking time and instructions from this 6 inch cakes post. So glad this is a hit!
Just made these carrot cake muffins so yummy and delicious especially with walnuts inside
I want to make this but with 6in cake pans. How long would I bake it in the oven if I do so?
Hi Lynn, here’s everything you need to know about baking 6-inch cakes using cupcake recipes. Happy baking!
Hi! Would it work to make this in a 8×8 square pan instead? I’d rather that size than the 9×13 pan in the carrot cake recipe!
Hi KP! This yields 3-4 cups of batter, which is helpful for other cake pan sizes and conversions.
As someone who knows their way around a whisk, I have to say—this recipe delivers. Quick, straightforward, and brilliantly written. The result? Fluffy, perfectly baked cakes with a texture and flavor that hit all the right notes. Whether you’re a beginner or a seasoned baker, this one’s a keeper. Bravo!
Thank you
These always turn out well.
Is it best to store the cupcakes in the fridge or pantry? I am planning to bring them into work in tomorrow and not sure where to store the frosted cupcakes over night ☺️
Hi Ciara! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day!