These classic carrot cake cupcakes are moist, tender, and perfectly spiced. It's topped with a thick, luscious cream cheese frosting and toasted pecans. Perfect for Easter, spring, or any season!🐇🌷
The cake is moist, fluffy, and very tender; our secret is to process the carrots, sugar, oil, and eggs in a food processor for 5 minutes until completely smooth rather than grating.
It's topped with creamy Cream Cheese frosting and toasted pecans. It can also be made as three 9-inch round cakes or a 13 x 18-inch half-sheet pancake.
For more Carrot Cake recipes, check out my Classic Carrot Cake or the Brazilian Carrot Cake "Bolo de Cenoura com Brigadeiro" recipe.
Jump to:
- What is Carrot Cake Cupcakes?
- Carrot Cake Cupcakes Ingredients
- Tools you'll need
- How to Make Carrot Cake Cupcakes
- How to Make Cream Cheese Frosting
- How to Assemble
- Substitutions
- Variations
- How to Serve
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making The Best Carrot Cake Cupcakes
- FAQ
- Related Recipes:
- Recipe
What is Carrot Cake Cupcakes?
Carrot Cake Cupcakes Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Carrot Cake Cupcakes:
- All-Purpose Flour: Provides structure and texture to the cupcakes.
- Raisins: Add sweetness and a chewy texture to the cupcakes.
- Carrots: The main flavor and moisture source, they also contribute natural sweetness.
- Sweetened or Unsweetened Shredded Coconut: Adds texture and a subtle coconut flavor.
- Baking Soda: Acts as a leavening agent, helping the cupcakes rise and become fluffy.
- Kosher Salt: Enhances the overall flavor of the cupcakes and balances sweetness.
- Ground Cinnamon, Nutmeg, Allspice, Ginger, Cloves: These spices provide the classic carrot cake flavor, adding warmth and depth.
- Pecans or Walnuts (Toasted and Chopped): Provide a delightful crunch and nutty flavor.
- Eggs: Bind the ingredients together and contribute to the structure.
- Granulated Sugar: Adds sweetness and helps with the structure and moisture.
- Light or Dark Brown Sugar: Adds sweetness and a hint of molasses flavor.
- Avocado Oil: Adds moisture and richness to the cupcakes.
- Pure Vanilla Extract: Enhances the overall flavor and aroma of the cupcakes.
For the Cream Cheese Frosting:
- Cream Cheese: Provides a tangy and creamy base for the frosting.
- Unsalted Butter: Adds creaminess and richness to the frosting.
- Pure Vanilla Extract: Enhances the flavor and aroma of the frosting.
- Confectioners' Sugar: Sweetens and thickens the frosting, giving it a smooth texture and making it spreadable.
Tools you'll need
- Food Processor or Blender
- (2) 12 cup baking cupcake pans
- Silicone Spatula
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Carrot Cake Cupcakes
Preheat the oven to 350 °F. Line (2) 12 cup baking cupcake pans with cupcake liners; set aside. In a large bowl, sift the baking soda, cinnamon, nutmeg, allspice, ginger, and cloves; set aside.
In a food processor fitted with a steel blade or blender, process the carrots, salt, eggs, sugars, and oil for 5 minutes until completely smooth.
Transfer the wet mixture to a large bowl. Using a hand whisk, gently mix half of the dry ingredients into the wet ingredients. Add the raisins, coconut, and pecans to the remaining flour, mix well, and add to the batter.
Mix until just combined, don't overmix! Scoop the batter into the prepared cupcake pan until each is ¾ full. Bake the Carrot Cake Cupcakes for 25 to 30 minutes until a toothpick comes out clean. Transfer to a wire rack to cool completely.
How to Make Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla. Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 2 minutes. Gradually add 2 cups of the confectioners' sugar, mixing at low speed to combine. Once the confectioners' sugar is mixed, increase the speed to medium-high and beat until fluffy and smooth, about 2 to 3 minutes.
How to Assemble
Transfer the cream cheese frosting to a piping bag and decorate the carrot cake cupcakes as desired, or spread on the cupcakes to decorate. Top with toasted pecans.
Substitutions
- Flour: If you prefer a different type of flour, you can try substituting the all-purpose flour with an equal amount of whole wheat flour or a gluten-free flour blend. Keep in mind that the texture and taste of the cupcakes may vary slightly with different flours.
- Sugar: Both granulated and light brown sugar can be substituted with an equal amount of coconut sugar, maple syrup, or honey. Note that these substitutions may affect the sweetness and moisture of the cupcakes.
- Carrots: The recipe calls for grated carrots, but if you prefer a smoother texture, you can use shredded carrots instead. Additionally, you can experiment with other grated vegetables like zucchini or parsnips for a unique twist.
- Spices: The combination of cinnamon, allspice, ginger, cloves, and nutmeg provides the traditional flavor profile for carrot cake. However, you can adjust the spice quantities or omit certain spices according to your preference. Feel free to experiment and find the spice blend that suits your taste.
- Nuts: If you're allergic to nuts or prefer not to use them, you can omit them from the recipe. Alternatively, you can substitute the nuts with an equal amount of raisins, dried cranberries, or shredded coconut for added texture and flavor.
Variations
- Coconut Carrot Cupcakes: Mix shredded coconut into the batter along with the carrots. You can also sprinkle toasted coconut on the cream cheese frosting for an extra touch of coconut flavor and texture.
- Orange Carrot Cupcakes: Add freshly grated orange zest to the batter for a citrusy twist. You can also substitute a portion of the liquid (such as milk or water) with freshly squeezed orange juice to enhance the orange flavor.
- Walnut or Pecan Carrot Cupcakes: Include chopped walnuts or pecans in the batter to add a nutty crunch to the cupcakes. Toast the nuts before adding them for extra flavor. You can also sprinkle chopped nuts on the cream cheese frosting for decoration.
- Raisin or Dried Cranberry Carrot Cupcakes: Fold in a handful of raisins or dried cranberries into the batter for bursts of sweetness. Make sure to soak the raisins or cranberries in warm water for a few minutes before adding them to the batter to plump them up.
- Carrot Cake Muffins: Instead of using cupcake liners, you can bake the carrot cake batter in a muffin tin without the liners. The result will be slightly larger, more rustic-style carrot cake muffins.
How to Serve
- Cupcake Tower: Create a cupcake tower by stacking and arranging the carrot cake cupcakes on a tiered cupcake stand. This can serve as an attractive centerpiece for parties or events.
- Dessert Bar: If you're hosting a dessert bar or buffet-style gathering, place the carrot cake cupcakes alongside other dessert options like cookies, brownies, or fruit tarts. Provide small plates, napkins, and utensils for guests to help themselves.
- Pairing with Beverages: Carrot cake cupcakes pair well with various beverages. Serve them alongside a pot of freshly brewed coffee or a selection of teas for a cozy and comforting treat. You can also offer cold beverages like iced tea, lemonade, or milk for a refreshing contrast.
- Customized Toppings: While the cupcakes are delicious, you can offer additional toppings or garnishes for guests to personalize their cupcakes. Set up a topping bar with options like shredded coconut, crushed nuts, sprinkles, or chocolate shavings. This way, everyone can customize their cupcake according to their preferences.
How to Store
- To Store Carrot Cake Cupcakes with Cream Cheese Frosting:
These carrot cake cupcakes with cream cheese frosting can be refrigerated airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving to allow the Frosting to warm up and lose its chill. - To Store Plain Carrot Cake Cupcakes without Frosting:
Plain carrot cake cupcakes without frosting can be refrigerated in an airtight for up to 5 days; remove it from the fridge about 15 to 30 minutes before serving to allow the carrot cake cupcakes to warm up and lose its chill. - To Store Cream Cheese Frosting:
Cream Cheese Frosting can be refrigerated airtight for up to 3 days; remove it from the fridge for about 30 minutes to 1 hour before decorating the carrot cake to allow the frosting to warm up and lose its chill.
Make-Ahead
To make carrot cake cupcakes ahead of time, bake them, let them cool completely, and store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. When ready to serve, thaw the cupcakes in the refrigerator overnight or at room temperature for a few hours. Prepare the cream cheese frosting separately and store it in the refrigerator until needed. Before serving, bring the frosting to room temperature, frost the cupcakes, and add any desired toppings.
How to Freeze
Freeze the carrot cake cupcakes without the cream cheese frosting for up to 3 months. Wrap the cupcakes in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Frost before serving.
Tips for Making The Best Carrot Cake Cupcakes
- Fresh Ingredients: Use fresh and good-quality ingredients, especially carrots. Freshly grated carrots will provide the best flavor and moisture to the cupcakes.
- Properly Measure Ingredients: Ensure accurate measurements by using proper measuring cups for dry ingredients and liquid measuring cups for wet ingredients—level off the ingredients for precise amounts.
- Process Carrots: For a moist and tender texture, process the carrots, sugar, oil, and eggs in a food processor or blender for about 5 minutes until completely smooth. This helps to distribute the carrot flavor evenly throughout the cupcakes.
- Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes. It's okay if there are a few small lumps in the batter.
- Toast Nuts: If using nuts in your carrot cake cupcakes, toast them beforehand to enhance their flavor. Simply spread the nuts on a baking sheet and bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until golden and fragrant.
- Cream Cheese Frosting Consistency: When making the cream cheese frosting, ensure that the cream cheese and butter are at room temperature for easy mixing. Gradually add the confectioners' sugar to achieve the desired consistency. If the frosting is too thick, add a tablespoon of milk at a time to thin it out. If it's too thin, add more confectioners' sugar.
- Cooling and Frosting: Allow the cupcakes to cool completely before frosting them. Warm cupcakes can cause the frosting to melt or slide off. Use a piping bag or offset spatula to frost the cupcakes for a clean and professional look.
FAQ
My carrot cake cupcakes turned out dry. How can I make them more moist?
If your carrot cake cupcakes turned out dry, you can try adjusting a few things. First, make sure not to overbake them; check for doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs. Additionally, you can increase the amount of oil in the recipe slightly to add more moisture.
The cupcakes didn't rise properly. What could be the issue?
If your cupcakes didn't rise properly, it could be due to expired leavening agents (baking soda). Make sure your baking soda is fresh. Also, check that your oven is preheated to the correct temperature and avoid opening the oven door too often while baking, as this can affect the rise of the cupcakes.
The cream cheese frosting is too soft. How can I thicken it?
If your cream cheese frosting is too soft, you can add more confectioners' sugar gradually until it reaches your desired consistency. Refrigerating the frosting briefly can also help it firm up before decorating the cupcakes.
The cupcakes are too sweet for my taste. Can I reduce the sugar in the recipe?
You can reduce granulated or brown sugar in the cupcake batter if you prefer it to be less sweet. Adjusting the sweetness won't significantly affect the cupcakes' texture, but it may alter the flavor slightly.
The cupcakes stuck to the cupcake liners. How can I prevent this?
To prevent cupcakes from sticking to the cupcake liners, use good-quality non-stick liners or lightly grease the liners with cooking spray. Overmixing the batter can also cause the cupcakes to stick, so be careful not to overmix.
My cupcakes are sinking in the center after baking. What might be the issue?
Cupcakes sinking in the center can be caused by several factors, including overmixing the batter, opening the oven door too soon, or using too much leavening agent. Ensure that you follow the recipe instructions, mix the batter until just combined, and avoid opening the oven door during the initial baking period.
Related Recipes:
Recipe
Easy Carrot Cake Cupcakes
Ingredients
For the Carrot Cake Cupcakes:
- 282g (2-¼ cups) all-purpose flour, spooned into measuring cup and leveled-off with knife
- ¾ cup raisins
- 455 g (1 pound) carrots, peeled and cut into 1-inch pieces
- 30 g (¾cup) sweetened or unsweetened shredded coconut
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1-½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 73 g (¾ cup) pecans or walnuts , toasted and coarsely chopped
- 4 large eggs , room temperature
- 1-½ cups granulated sugar
- ½ cup packed light or dark brown sugar
- 1 cup avocado oil
- 1 tablespoon pure vanilla extract
For the Cream Cheese Frosting:
- 2 (8 oz) full-fat cream cheese, at room temperature
- 1 stick unsalted butter , at room temperature
- 3 teaspoons pure vanilla extract
- 2 cups confectioners' sugar
Instructions
- Preheat the oven to 350 °F. Line (2) 12 cup baking cupcake pans with cupcake liners; set aside. In a large bowl, sift together the baking soda, cinnamon, nutmeg, allspice, ginger, and cloves; set aside.
- In a food processor fitted with the steel blade or blender, process the carrots, salt, eggs, sugars, and oil for 5 minutes until completely smooth.
- Transfer the wet mixture to a large bowl. Using a hand whisk, gently mix ½ of the dry ingredients into the wet ingredients. Add the raisins, coconut, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined, don't overmix!
- Scoop the batter into the prepared cupcakes pan until each is ¾ full. Bake the Carrot Cake Cupcakes for 25 to 30 minutes until a toothpick comes out clean. Transfer to a wire rack to cool completely.
How to Make Cream Cheese Frosting
- In a standing mixer fitted with the paddle attachment or with a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated.
- Increase the speed to high, and mix until just combined about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.) Don’t whip!
- Reduce the speed of the mixer to low. Add the vanilla extract, and raise the speed to be high, and mix briefly until smooth (scrape down the bowl occasionally).
- Transfer the cream cheese frosting to a piping bag and decorate the Carrot Cake Cupcakes as desired or spread on the cupcakes to decorate. Top with toasted pecans. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy!
Notes
- To Store Carrot Cake Cupcakes with Cream Cheese Frosting:
These carrot cake cupcakes with cream cheese frosting can be refrigerated in an airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving to allow the Frosting to warm up and lose its chill. - To Store Plain Carrot Cake Cupcakes without Frosting:
Plain carrot cake cupcakes without frosting can be refrigerated in an airtight for up to 5 days; remove it from the fridge about 15 to 30 minutes before serving to allow the carrot cake cupcakes to warm up and lose its chill. - To Store Cream Cheese Frosting:
Cream Cheese Frosting can be refrigerated airtight for up to 3 days; remove it from the fridge for about 30 minutes to 1 hour before decorating the carrot cake to allow the frosting to warm up and lose its chill.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.