Description
These Easy Carrot Cake Cupcakes are moist, flavorful, and topped with a rich cream cheese frosting. Perfect for any occasion, these cupcakes are a delightful twist on classic carrot cake, made even better with optional nuts and raisins. Whether it’s for a special celebration or a cozy dessert, these homemade cupcakes will be the star of the show.
Ingredients
For the Cupcakes:
1¼ cups (160g) all-purpose flour
1 teaspoon baking soda
¼ teaspoon fine sea salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger (optional)
¼ teaspoon ground cardamom (optional)
⅛ teaspoon freshly grated nutmeg (optional)
½ cup (118ml) canola or vegetable oil
½ cup (100g) granulated sugar
½ cup (105g) packed light or dark brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1½ cups (150g) grated peeled carrots (2 to 3 medium carrots)
¼ cup (35g) coarsely chopped pecans (optional)
¼ cup (35g) raisins (optional)
For the Cream Cheese Frosting:
4 ounces (115g) full-fat block cream cheese, softened to room temperature
2 tablespoons (28g) unsalted butter, softened to room temperature
½ teaspoon vanilla extract
Pinch of fine sea salt
1½ cups (165g) powdered sugar, plus more as needed
Pinch of ground cinnamon or ground cardamom (optional)
¼ cup (35g) coarsely chopped pecans (optional, for garnish)
Instructions
- Preheat the oven to 350°F (176°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk the dry ingredients: In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg.
- Mix the wet ingredients: In another bowl, whisk the oil, granulated sugar, brown sugar, and vanilla extract until smooth. Add eggs, one at a time, mixing until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the carrots and optional add-ins: Add the grated carrots, pecans, and raisins (if using).
- Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Prepare the frosting: Beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar, beating until fluffy.
- Frost the cupcakes: Once cooled, frost each cupcake with the cream cheese frosting. Garnish with chopped pecans, if desired.
Notes
For a fluffier texture, make sure to sift the dry ingredients before mixing.
You can make the cupcakes ahead of time and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
If you want a thicker frosting, add more powdered sugar. To adjust the consistency, add milk one teaspoon at a time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: Approximately 300 kcal per cupcake