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Easy Carrot Cake Cupcakes


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  • Author: Isabella
  • Total Time: 45 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian

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

  1. Preheat the oven to 350°F (176°C). Line a 12-cup muffin pan with cupcake liners.
  2. Whisk the dry ingredients: In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg.
  3. 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.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the carrots and optional add-ins: Add the grated carrots, pecans, and raisins (if using).
  6. Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. 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.
  8. Prepare the frosting: Beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar, beating until fluffy.
  9. 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