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!🐇🌷
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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.
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 powder, cinnamon, nutmeg, allspice, ginger, and cloves; set aside.
In a food processor fitted with a steel blade or blender, process the carrots, salt, eggs, sugar, 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.
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Recipe
Easy Carrot Cake Cupcakes
Ingredients
For the Carrot Cake Cupcakes:
- 270 g all-purpose flour, spooned into measuring cup and leveled-off with knife
- ¾ cup raisins
- 260 g carrots, peeled and cut into 1-inch pieces
- 30 g (¾ cup) sweetened or unsweetened shredded coconut
- 1-½ tablespoons baking powder
- 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
- 370 g granulated sugar
- 210 ml avocado oil
- 1 tablespoon pure vanilla extract
For the Cream Cheese Frosting:
- 16 ounces full-fat cream cheese, at room temperature
- 16 tablespoons unsalted butter , at room temperature
- 3 teaspoons pure vanilla extract
- 16 ounces confectioners' sugar
- pinch of kosher salt
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 powder, cinnamon, nutmeg, allspice, ginger, and cloves; set aside.
- In a food processor fitted with the steel blade or blender, process the carrots, salt, eggs, sugar, 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, salt, 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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
