Why You’ll Love This Recipe

Carrot Cake Cupcakes are moist, spiced, and topped with rich cream cheese frosting—everything you love about classic carrot cake in a perfectly portioned handheld treat. These cupcakes are ideal for celebrations, brunches, or any time you want a sweet treat with a hint of cozy spice and natural sweetness from carrots.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourbaking sodabaking powderground cinnamonground nutmegground ginger (optional)salteggsgranulated sugarbrown sugarsunflower oil (or vegetable oil)vanilla extractgrated carrotscrushed pineapple (drained)chopped walnuts or pecans (optional)raisins (optional)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

In another bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.

Stir in the grated carrots and drained pineapple.

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Fold in chopped nuts and raisins, if using.

Divide the batter evenly among the cupcake liners, filling each about 3/4 full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Frost with cream cheese frosting once fully cooled.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18–22 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Add shredded coconut for a tropical touch.

Use golden raisins or dried cranberries for a sweet-tart twist.

Top with candied carrot curls or chopped nuts for decoration.

Make mini cupcakes by reducing the baking time to 10–12 minutes.

storage/reheating

Store frosted cupcakes in the refrigerator for up to 5 days.
Unfrosted cupcakes can be frozen for up to 2 months.
Bring to room temperature before serving, or microwave for a few seconds if desired.

FAQs

Can I make these cupcakes gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Do I have to use pineapple?

No, but it helps keep the cupcakes extra moist and adds natural sweetness.

Can I use pre-shredded carrots?

Freshly grated carrots are recommended for best texture and moisture.

Can I make them ahead of time?

Yes, bake the cupcakes a day in advance and frost the day of serving.

Is the cream cheese frosting optional?

Yes, but it’s highly recommended for that classic carrot cake flavor.

What oil works best?

Neutral oils like sunflower, vegetable, or canola are ideal.

Can I skip the nuts and raisins?

Absolutely—leave them out for a simpler version.

How long will they stay fresh?

Frosted cupcakes last up to 5 days in the fridge, best enjoyed within 3.

Can I double the recipe?

Yes, this recipe scales easily for larger batches.

What piping tip is best for frosting?

A large round or star tip works well for a clean, bakery-style swirl.

Conclusion

Carrot Cake Cupcakes are a delightful way to enjoy all the flavors of a traditional carrot cake in a fun, easy-to-serve format. With a moist crumb, warm spices, and creamy frosting, they’re sure to be a hit with both kids and adults. Perfect for any occasion, these cupcakes are a classic treat made even better by their individual charm.