These carrot cake cupcakes are everything you love about the cake—outstanding spice flavor, super moist crumb, and velvety cream cheese frosting—in a portioned cupcake wrapper! I’ve scaled down my popular carrot cake recipe to bring you a batch of cupcakes that’s easier and quicker, but just as delicious.
One reader, Leigh, commented: “Followed recipe exactly and cupcakes were delicious! Loved the tip about grating then coarse chopping the carrots. Piped frosting was the perfect consistency and so pretty. ★★★★★“
I think we can all agree that carrot cake and cream cheese frosting is a flavor duo surpassing time—it’s just never going out of style. I love it as carrot cake loaf and mixed up in this carrot Bundt cake. But nothing can compare to original carrot cake and today’s cupcake version. Just CLASSIC!
Tell Me About These Carrot Cake Cupcakes
- Flavor: These cupcakes are scrumptiously spiced with cinnamon, ginger, and nutmeg. You also have brown sugar, a little applesauce, natural sweetness from carrots, and the tangy-sweet frosting.
- Texture: The crumb of these cupcakes is soft and moist, but not at all greasy. (A difficult balance to achieve, but this recipe nails it!)
- Ease: Bakers of any skill level can handle this dessert recipe. You can mix the cupcake batter by hand, though I recommend using a mixer to make the cream cheese frosting.
- Time: The batch of cupcakes takes about 2 hours start to finish, and that includes cooling. Cupcakes cook faster than cake layers, but they still need to cool completely before frosting.
I’ve said this before and I’ll say it again: carrot cake is only good if it’s spiced and if it’s moist. Under-spiced carrot cake tastes like nothing. Dry carrot cake tastes like you forgot you were baking a cake and frosted a vegetable instead. Ha! I encourage you to stick to my recipe below for best results.
Key Ingredients You Need & Why
You can make carrot cake cupcakes with a handful of staple kitchen ingredients and these are the most important:
- Brown Sugar: Brown sugar not only sweetens the cupcakes, it lends more flavor and moisture than white sugar. I love using dark brown sugar in this recipe.
- Spices: Cinnamon, nutmeg, and ginger add warmth and depth of flavor without overpowering anything else. I usually add some ground cloves to carrot cake recipes, but it’s quite potent and I don’t like it as much in the cupcakes.
- Vegetable Oil: When preparing cupcakes without strong flavors, like vanilla cupcakes, I prefer to use butter as the fat, because it adds flavor. But when I’m making a cupcake recipe with flavorful ingredients like these spiced cupcakes, I find using flavorless oil lets all those spice flavors shine. (Also, oil keeps the cupcakes SO VERY moist!)
- Carrots: Obviously, you need carrots. But actually, this recipe would be tasty if you substituted shredded apple or zucchini instead!
- Unsweetened applesauce: Applesauce adds even more moisture to these cupcakes, without making them oily. I love the subtle flavor that it adds, but you could also use sour cream or plain yogurt. Another popular swap for the applesauce is crushed canned pineapple, an addition many bakers love in pineapple carrot cake!
You may be surprised to see there’s only 1 and 1/3 cups of flour, which isn’t much considering all of the wet ingredients. Keep in mind that shredded carrots, while not necessarily a dry ingredient, bulk up the batter. Any more flour created a denser muffin-like texture. Trust this recipe because it works for cupcakes!
Success Tip: Shredding the Carrots
The bags of pre-shredded carrots you can find at the grocery store are not worth the extra couple of minutes it saves you to peel and shred whole carrots yourself. Store-bought carrot shreds are dry and tough, and that will translate into your carrot cake cupcakes. Grab whole carrots, a peeler, and a box grater, and flex your grating muscles!
And beyond that: After you’ve finished shredding, give the carrots a rough chop, so the pieces are finer and can distribute evenly in each cupcake, like this:
In this photo, you can see the difference. You want more carrots (moisture! flavor!) in each bite, so chop those shreds:
Photos: How to Make Carrot Cake Cupcakes
The full printable recipe is below, but let’s see a few photos of the process.
Expect a semi-thick cupcake batter:
We’re using my favorite cool and creamy cream cheese frosting recipe, which flawlessly pairs with warmly spiced desserts like carrot cake, spice cake, and pumpkin cake. One question we usually see with cream cheese frosting:
How Can I Keep My Cream Cheese Frosting Thick?
Cream cheese frosting is thinner than buttercream. Putting the frosting in the refrigerator for a bit—while you’re waiting for the cupcakes to cool—helps thicken it. This means your silky cream cheese frosting will hold its shape better when piped. Stick with basic piping tips and nothing intricate; even when chilled, the frosting will not hold shape as well as a sturdy buttercream.
And don’t fret, you don’t have to pipe this frosting; it’s just as tasty swiped on with a knife.
Or take it up another notch and fill your cupcakes with cream cheese frosting, too! Or even pastry cream. See my How to Fill Cupcakes post for more details on how to do so.
Which Other Frostings Could I Use? These carrot cake cupcakes would also taste great with whipped frosting, Swiss meringue buttercream, this caramel frosting, the cinnamon cream cheese frosting from these banana cupcakes, or simply unfrosted as carrot cake muffins (like morning glory muffins!).
What About a Dairy-Free Frosting Option?
Today’s cupcakes are dairy free when made with applesauce, so if you’re looking for a dairy free frosting, try this creamy marshmallow meringue frosting.
I topped this batch of cream cheese-frosted cupcakes with chopped nuts and a white chocolate carrot topper, but both are completely optional. See Notes for instructions on making the white chocolate topper!
Looking for Easter dessert inspiration? These cupcakes are always a favorite alongside a plate of jelly bean sugar cookies, or see 20+ more Easter dessert recipes.
Simply Carrot Cake Cupcakes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours (includes cooling)
- Yield: 12
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
These carrot cake cupcakes are a scaled down version of my popular carrot cake recipe. You can mix this easy cupcake batter by hand, though I recommend using a mixer to make the cream cheese frosting. The white chocolate carrot topper is optional!
Ingredients
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) unsweetened applesauce, sour cream, or plain yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots* (about 3 large carrots)
- optional add-in: 3/4 cup chopped walnuts or pecans; raisins
Cream Cheese Frosting
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- optional garnish: white chocolate carrot topper (see Notes) and/or finely chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside. Whisk the oil, brown sugar, eggs, applesauce, and vanilla extract together until combined, and then whisk in the carrots. Pour the wet ingredients into the dry ingredients and fold or whisk together until completely combined. Batter will be slightly thick.
- Pour/spoon the batter into the liners, filling only about 3/4 full to avoid spilling over the sides. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Meanwhile, make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate the frosting as the cupcakes finish cooling—this is helpful if you plan to pipe the frosting with a piping bag + tip. Cold cream cheese frosting holds its shape better.
- Frost cooled cupcakes and top with optional garnish, if desired. I used an Ateco 808 piping tip and then swirled the center with a small icing spatula (you can see me do that in the video—totally optional way of decorating). Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead & Freezing Instructions: Plain cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator. If frosting is thick/stiff after refrigerating, beat it with your mixer for a minute to help loosen it up. Frosted or unfrosted cupcakes can be frozen up to 2–3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Box Grater | Piping Bags (Reusable or Disposable) | Ateco #808 Piping Tip | Small Icing Spatula | Cupcake Carrier (for storage)
- Vegetable Oil: You can use melted and slightly cooled coconut oil instead of vegetable oil. If doing so, it’s imperative all other ingredients in the cupcake batter are room temperature so the oil does not solidify.
- Applesauce/Sour Cream/Yogurt: You can use any of these options, but applesauce is my favorite because it adds a little extra flavor. Or you could use the same amount of canned crushed pineapple instead (no need to drain).
- Carrot: Don’t use pre-shredded carrots found in the produce aisle because they’re quite dry. Rather, freshly shred large carrots to yield approximately 1 and 1/2 cups (200g) of moist carrot shreds. Before measuring, give the shreds a rough chop so the pieces are finer and distributed nicely in each cupcake. And instead of carrots, you could even use shredded apple or zucchini.
- How to Make White Chocolate Carrots Garnish: In a microwave-safe bowl, melt 4 ounces (113g, usually 1 bar) of white chocolate in 20-second increments, stirring after each until perfectly smooth. Separate into two bowls (don’t worry about making them perfectly equal). Tint one bowl with orange gel food coloring, and the other with green gel food coloring. (Use gel food coloring because liquid food coloring can change the consistency. I like the brand AmeriColor—you can find their gel colors in the baking aisle of craft stores or give it a quick search online. I use and recommend this set of 6 colors or this set of 12 colors.) Pour into two squeeze bottles. On a baking sheet lined with parchment paper, wax paper, or a silicone mat, drizzle the orange melted chocolate into a carrot shape, then drizzle the green melted chocolate onto the tops to make the carrot stems. Refrigerate the pan until the chocolate carrots are set, at least 15 minutes. The white chocolate carrots do soften up when they come back to room temperature, so if making these cupcakes in advance, make sure to keep them in the refrigerator until it’s nearly time to serve them.
- Adapted from Carrot Cake Cupcakes in Sally’s Baking Addiction cookbook. This version yields fewer and the cupcakes aren’t as dense.
Reader Comments and Reviews
I’ve made these cupcakes a few times for my family & friends now and they’re a HUGE HIT every time, so much so that my aunt requested I make this cake for her daughter’s 10th birthday in two weeks! She says her daughter loves carrot cake because of this recipe!
I really want to use this recipe to make a 6-inch round, triple layer carrot cake for my little cousin’s birthday. How should I adjust the measurements and bake time(s) to do so?
Hi Alyssa, for a 3 layer, 6 inch cake, you can follow the baking time and instructions from this 6 inch cakes post. So glad this is a hit!
Amazing little cupcakes! This recipe is a keeper. So moist and I love the added flavour of ginger and applesauce. Inspired and super yum!
I made these today for Easter, and tonight I’m making 4 more dozen because they were such a huge hit, I had several people request them! I love when a recipe works perfectly the first time. Thanks!
instant favorite! cupcakes were moist and very flavorful.
note: if doubling this recipe, don’t double the frosting. we ended up with so much extra and it went to waste.
Delicious!!
Used gluten free flour and they turned out perfectly. Huge hit!
The best carrot cupcakes! Perfect for Easter!
I really love your recipes. I bake the banana muffins and the healthy apple muffins using maple syrup and they’re both delicious. Can I use maple syrup in lieu of brown sugar in this recipe. Can I also use half whole wheat pastry flour and half all purpose? Thanks for all the great recipes!
Hi Carole, we haven’t tested those swaps in these cupcakes, but let us know if you do. You could also try adapting our carrot cake bread recipe, that can be baked as muffins.
Hi Carole, have you tried subbing sugar for maple syrup? Wanted to see if you can help me out with measurements
These carrot cupcakes are the BOMB — took them to my office and they disappeared in 5 mins with requests for more 🙂
PERFECT carrot cupcakes! Made the recipe as it and they turned out great! Thank you for yet another phenomenal recipe!
Has anyone tried this with mini cupcakes? Lmk, making tomarrow, thank you! I made the pumpkin bread in the fall and it was fantastic!
For around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature.
I need to make this vegan. Could I use extra applesauce in place of the eggs?
Hi Sharyn, we haven’t tested any egg substitutes in this recipe, so we’re unsure of the results. Let us know if you try anything.
Can I use advocado oil instead of vegetable oil in these cupcakes
Hi Beth, that shouldn’t be a problem.
Hi Sally, can I use olive oil instead of vegetable oil?
Do you think this would work for carrot cake “bars”? 10×15 jelly roll pan?
Hi Brenda, here’s everything you need to know about cake pan sizes and conversions.
I have made your 6inch three layer vanilla cake twice and both turned out perfect!
I would like to make the carrot cake subbing pineapple for applesauce for Easter in a few days.
Would it work to make it as a 6 inch 2 layer cake instead of 3?
I am planning on making your brown butter cream cheese icing for it. It sounds delicious!
I really like brown butter in cream cheese icing! I think it would pair well with carrot cake.
Thank you for your recipes and your time!
Hi Mpkra, for 2 layers, you can fill your 6-inch cake pans half way, then use any leftover batter for a few cupcakes on the side. Hope it’s a hit!
Can I use this recipe to make a 6” layer cake?
Hi Cheryl, yes! You can use this batter and follow the baking time and instructions from our 6-inch cakes post.
This recipe is soooo good! I added coconut flakes, fresh ginger, and walnuts! I used vanilla cinnamon flavored Greek yogurt instead of applesauce. The frosting is delicious too. I’ll definitely be making this recipe again!
These were amazing! Even with whole wheat flour and chia seeds my boys devoured them. They were easy to make. Thank you for your great recipes! I had never considered myself a baker (I love to cook—not bake) but you make it so much fun! Appreciate you sharing your delicious recipes so much!
I accidentally used white sugar instead of brown. I’m baking now, wondering if they will turn out?
Could you use fresh grated ginger?
Hi Nicole, we haven’t tested it but you should be able to use fresh grated ginger. Just remember that fresh ginger isn’t as strong as ground dried ginger so you will need to use more, and you should grate it as finely as possible.
Can you add cinnamon to the peach frosting recipe? If so how much?
Hi Alicia, I am going to assume “peach” was a typo! Yes, you can add a bit of cinnamon to the cream cheese frosting recipe. A pinch or up to 1/4 teaspoon if you’d like.
Absolutely PHENOMENAL recipe! I topped them with super finely chopped cinnamon candied walnuts + an extra sprinkle of cinnamon 🙂
Can I substitute crushed pineapple for the apple sauce?
Hi Donna, yes, crushed pineapple will work in place of the applesauce.
Can you grate the carrots with a micro-plane grater instead of a box grater? Or would it make the carrots too mushy? Thank you.
Hi Helene, that should work fine. Let us know how it goes!
I am wondering how to make this recipe egg free. Since this recipe already calls for applesauce (which can be used to substitute egg), I’m not sure what to use and in what portions. Do you have any suggestions? Thank you in advance!
Hi Alex, we haven’t tested an egg-free version of these, but let us know if you do any experimenting.
I used flax eggs as our grandson has an egg allergy. It worked beautifully and he was able to enjoy cupcakes along with everyone last Easter!
I baked these without eggs! Complete accidentally! I had set the eggs aside to come to room temperature and somehow missed putting them in the mix. But the carrot cake cupcakes worked beautifully! I used applesauce in the recipe so guessing that was enough moisture to help me get away with that. I think they would have risen more and I maybe would have gotten more serves out of it but I was very pleased. They were very soft and tasted great.
Holy heck! These are by far the BEST carrot cake muffins ever! I made a double-batch in jumbo-size muffins tins (so ended up with 12) – half with raisins, half with walnuts. My husband is now wanting them as a staple in his lunch. Perfectly spiced, beautifully moist and the taste is divine.
Can you make these in mini cupcake size? If so, how long do you bake them?
Hi Sue, For around 30 mini cupcakes, bake for about 12–13 minutes, same oven temperature.
Hi! Is there a reason that the cake has cloves but the cupcakes don’t?
Hi Ivana! You could add 1/8 to 1/4 tsp cloves to this recipe.
This turned out perfectly, as always! I made this in a loaf pan and baked it for about 35 minutes. Delicious!
These turned out absolutely perfect. I made 24 in a metal tin and approx another 8 in a silicone tray (both mini muffin trays). Interestingly, despite lots of spray some of the muffins in the silicone tray stuck a little. I’m going to buy another metal tray.
They were very moist and not oily. This recipe is a keeper.
I made this ‘Simply Carrot Cake Cupcakes’ recipe with the optional add-in for chopped walnuts. Highly recommend for added taste and texture. I paired this with the “Not-So-Sweet Whipped Frosting” instead. Absolutely phenomenal. It was perfectly spiced and moist. Everyone who tried it gave rave reviews. My favorite cupcake flavor and frosting combo of all time! Actually really good even without frosting 🙂 Thanks for the recipe Sally!