Easy Carrot Cake Cupcakes Recipe
There’s something irresistible about a batch of freshly baked carrot cake cupcakes. They’re light, fluffy, packed with warm spices, and topped with a creamy, dreamy swirl of cream cheese frosting. If you’ve ever been torn between indulging in a decadent dessert and sneaking in some veggies, this recipe strikes the perfect balance. I love how the shredded carrots add moisture and subtle sweetness, making every bite a comforting treat that feels just a little wholesome (even if you go heavy on the frosting—no judgment here!).
I still remember the first time I made these cupcakes. It was for a friend’s spring picnic, and I was determined to bring something homemade that didn’t involve chocolate for once. I had this vision of everyone sitting on checkered blankets, sipping lemonade, and enjoying my perfectly frosted cupcakes. Of course, the reality was me frantically shredding carrots an hour before we had to leave, splattering batter on my favorite apron, and frosting them in the car on the way. But let me tell you, they were a hit. People kept coming back for seconds, and a few asked if they could take some home (always the ultimate compliment). Now, I make these cupcakes every spring, though I’ve streamlined the process a bit—no more frosting-on-the-go!
A little history about carrot cakes
Did you know that carrot cake has its roots in medieval Europe? Back then, sugar and sweeteners were expensive, so people used naturally sweet ingredients like carrots in desserts. Fast forward to the 20th century, and carrot cake became a classic American dessert, especially in the 1960s and 70s. It’s one of those recipes that has evolved over time, with bakers adding pineapple, nuts, and even coconut for extra flavor. For these cupcakes, though, I’m keeping it simple and classic—a soft, spiced carrot cake base with tangy cream cheese frosting. No extras, just pure, nostalgic goodness.
Let’s talk about the key ingredients
- Carrots: The star of the show! Shredded carrots add moisture and natural sweetness to the cupcakes. I recommend using fresh, whole carrots and shredding them yourself for the best texture. Pre-shredded carrots from the store can be too dry and stiff.
- Flour, baking powder, and baking soda: These give the cupcakes their structure and lift. Make sure your baking powder and soda are fresh; expired leavening agents can result in dense cupcakes.
- Spices (cinnamon and nutmeg): These warm spices give the cupcakes their signature carrot cake flavor. If you’re out of nutmeg, you can substitute allspice or skip it altogether.
- Sugars (granulated and brown): The combination of sugars creates a balanced sweetness and adds a hint of molasses flavor from the brown sugar. If you’re missing brown sugar, you can use all granulated, but the flavor will be slightly different.
- Vegetable oil: This keeps the cupcakes moist and tender. You can use canola oil or even melted coconut oil for a slight tropical twist.
- Eggs and vanilla extract: These bind the batter and enhance the flavor. Always go for pure vanilla extract for the best taste.
- Cream cheese and butter: The base of the frosting, this duo creates a tangy, rich topping that pairs perfectly with the spiced cake.

Do you have the right tools?
Here’s the good news—this recipe doesn’t require any fancy equipment. A stand mixer or hand mixer makes things easier, but you can absolutely mix by hand if you’re up for a bit of a workout. You’ll also need a muffin tin, paper liners, and a grater for shredding the carrots. If you’re into piping, a piping bag with a round or star tip (like the Wilton 1A) will give your cupcakes a polished look. Don’t have one? Just use a zip-top bag with the corner snipped off.
Step-by-step: How to make carrot cake cupcakes
1. Preheat and prep: Start by preheating your oven to 350°F. Line your muffin tin with paper liners. This recipe makes 14 cupcakes, so you’ll need to bake in two batches or use two pans.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step evenly distributes the leavening agents and spices, ensuring your cupcakes rise beautifully and taste balanced.
3. Combine the wet ingredients: In a stand mixer or large bowl, beat the granulated sugar, brown sugar, and vegetable oil on medium speed until combined. The mixture will look thick and slightly gritty. Add the eggs and vanilla extract, then mix until smooth and creamy.
4. Bring it all together: With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix just until combined—overmixing can make the cupcakes dense. Finally, fold in the shredded carrots by hand. The batter will be thick and speckled with bright orange shreds.
5. Fill and bake: Using an ice cream scoop or spoon, fill the cupcake liners about two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
6. Make the frosting: While the cupcakes cool, beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract and mix to combine. Gradually add the sifted confectioners’ sugar, mixing on low speed until the frosting is light and fluffy.
7. Frost and serve: Transfer the frosting to a piping bag and frost the cupcakes however you like—swirls, peaks, or a simple dollop. Sprinkle with a touch of ground cinnamon for a decorative (and flavorful) touch. Enjoy at room temperature.

Fun variations to try
- Nuts and raisins: Fold in ½ cup of chopped walnuts or raisins for extra texture and flavor.
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried this, and the cupcakes were just as moist and delicious.
- Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use vegan cream cheese and butter for the frosting.
- Coconut twist: Add ½ cup of shredded coconut to the batter and top the frosted cupcakes with toasted coconut flakes.
- Citrus flair: Mix some orange zest into the frosting for a bright, zippy flavor.
Serving and presentation ideas
For a party-ready display, arrange the cupcakes on a tiered stand and garnish each one with a tiny edible flower or a sprinkle of chopped nuts. If you’re keeping it simple, a dusting of cinnamon or nutmeg on the frosting adds a rustic, homey touch. Pair these cupcakes with a fresh fruit salad or a side of vanilla ice cream for an extra-special dessert.
What to drink with carrot cake cupcakes?
I’m a sucker for a good cup of coffee with carrot cake—something about the bitterness of coffee balances the sweetness of the cupcakes. For non-coffee drinkers, a spiced chai tea or even a cold glass of milk works wonderfully. If you’re celebrating, try pairing them with a glass of Prosecco or a spiced rum cocktail for a fun twist.
Storage and reheating tips
Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving. If you’ve got leftovers (unlikely, but possible!), you can freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and place them in a freezer bag. Thaw overnight in the fridge, then frost and serve.
Scaling the recipe
This recipe is easy to adjust! Double it to make 28 cupcakes for a larger crowd, or halve it for a smaller batch. Just be careful not to overfill the cupcake liners, as the batter rises quite a bit during baking.
Troubleshooting tips
- If your cupcakes sink in the middle, your oven temperature might be too low or the batter was overmixed.
- Dry cupcakes? Check your measurements—too much flour can dry out the batter. A kitchen scale helps ensure accuracy.
- Frosting too soft? Chill it in the fridge for 10-15 minutes before piping.
Give them a try!
These carrot cake cupcakes are the perfect treat for any occasion, from birthdays to casual weekends at home. They’re easy to make, endlessly adaptable, and guaranteed to impress. Let me know how they turn out for you—and don’t be afraid to make them your own with fun mix-ins or creative frosting designs. Happy baking!

Frequently Asked Questions
1. Can I make these cupcakes without a mixer?
Absolutely! You can whisk the batter by hand—it just takes a little extra effort.
2. Can I use pre-shredded carrots?
You can, but fresh-shredded carrots work best because they’re more moist and flavorful.
3. How do I make the frosting stiffer for piping?
Add more confectioners’ sugar, a tablespoon at a time, until the consistency is firmer.
4. Can I freeze the frosting?
Cream cheese frosting doesn’t freeze well, but you can store it in the fridge for up to 5 days.
5. What if I don’t have cupcake liners?
Grease the muffin tin well with butter or non-stick spray, and you’re good to go!

Easy Carrot Cake Cupcakes Recipe
Moist carrot cake cupcakes topped with creamy cream cheese frosting. Perfect for parties or a sweet treat at home!
- Total Time: 35 minutes
- Yield: 14 1x
Ingredients
Carrot Cake Cupcakes
- 1 ¼ cup (156 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ pound (about 2 cups) shredded carrots
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup (160 g) vegetable oil, or canola oil
Cream Cheese Frosting
- 1 cup (225 g or 8 oz block) cream cheese, softened, but still cool
- ¼ cup (57 g or 1/2 stick) unsalted butter, softened, but still cool
- 1 cup (120 g) confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
Instructions
1. Preheat and prep: Start by preheating your oven to 350°F. Line your muffin tin with paper liners. This recipe makes 14 cupcakes, so you’ll need to bake in two batches or use two pans.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step evenly distributes the leavening agents and spices, ensuring your cupcakes rise beautifully and taste balanced.
3. Combine the wet ingredients: In a stand mixer or large bowl, beat the granulated sugar, brown sugar, and vegetable oil on medium speed until combined. The mixture will look thick and slightly gritty. Add the eggs and vanilla extract, then mix until smooth and creamy.
4. Bring it all together: With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix just until combined—overmixing can make the cupcakes dense. Finally, fold in the shredded carrots by hand. The batter will be thick and speckled with bright orange shreds.
5. Fill and bake: Using an ice cream scoop or spoon, fill the cupcake liners about two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
6. Make the frosting: While the cupcakes cool, beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract and mix to combine. Gradually add the sifted confectioners’ sugar, mixing on low speed until the frosting is light and fluffy.
7. Frost and serve: Transfer the frosting to a piping bag and frost the cupcakes however you like—swirls, peaks, or a simple dollop. Sprinkle with a touch of ground cinnamon for a decorative (and flavorful) touch. Enjoy at room temperature.
Notes
Serving and presentation ideas
For a party-ready display, arrange the cupcakes on a tiered stand and garnish each one with a tiny edible flower or a sprinkle of chopped nuts. If you’re keeping it simple, a dusting of cinnamon or nutmeg on the frosting adds a rustic, homey touch. Pair these cupcakes with a fresh fruit salad or a side of vanilla ice cream for an extra-special dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert