Carrot Cake Cupcakes with Best Frosting (VIDEO)
Homemade Carrot Cake Cupcakes have amazing texture and fresh carrot flavor. These cupcakes have a soft and moist crumb studded with pecans, raisins, and plenty of tender carrots. The Cream Cheese Frosting is the best and the same frosting we use on Red Velvet Cake. This will become your go-to Carrot Cake Cupcake recipe. Watch the video tutorial and see how easy it is.

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P.S. This recipe is so easy to make – all you need is a bowl and a whisk. Watch the video tutorial and you’ll be on your way to making the best Carrot Cake Cupcakes.
Carrot Cake Cupcakes Video
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Ingredients for Carrot Cupcakes
This recipe is truly easy so don’t be intimidated by a long list of ingredients. Everything goes into the bowl and you stir it together. It uses fairly common spices and pantry and refrigerator staples.
- All-purpose flour – just regular flour, not self-rising
- Sugar – we use granulated sugar to sweeten
- Baking soda and baking powder – two leavenings give these cupcakes a beautiful rise
- Spices: cinnamon, nutmeg, allspice, and cloves (you can mix and match or omit something like cloves if you don’t have it on hand)
- Salt – balances the flavors and makes the flavors really shine
- Oil – use a neutral oil like extra light olive oil, vegetable oil, or canola
- Eggs – make sure they are at room temperature
- Applesauce – adds moisture and natural sweetness to the cupcakes
- Carrots – finely grated from 2 medium-large carrots
- Pecans – finely chopped. You can also use walnuts
- Raisins – we like the color of golden raisins but regular raisins work or omit them altogether
- Cream Cheese Frosting – our go-to for carrot cakes

Tools for making cupcakes
These tools will make your cupcake process (and baking in general) easier. For the carrot, you can get creative and use different piping tips to make it work, or even omit the carrot altogether if you want a beautifully frosted cupcake. You can also sprinkle chopped nuts over the top for decoration.
- Cupcake Pans
- Parchment Baking Cups
- Disposable piping bags
- For piping green leaves: Wilton 32
- For piping carrot: Wilton 2A
- Frosting piping tip: Wilton 1M
- Gel colors – great starter set
- Box grater – you’ll need the small holes

The Best Frosting for Carrot Cake
We use our favorite Cream Cheese Frosting which is thick, fluffy, and pipes beautifully. Cream Cheese Frosting is the most popular frosting for carrot cake because it’s not as sweet as Buttercream and the cream cheese adds a great layer of flavor.
To make the cute frosting carrot on top, I just tint the same frosting because it’s sturdy enough to add color.

How to Make Carrot Cake Cupcakes
- Prep – Preheat oven to 350˚F and line 18 count muffin tins with cupcake liners. Set out Cream Cheese Frosting ingredients to bring to room temperature.
- Dry Ingredients – In a mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves (if using), and salt.
- Add wet ingredients – right into the same bowl, whisk in oil, eggs and applesauce until combined.
- Fold in grated carrots, chopped nuts and raisins, stirring just until incorporated.
- Divide batter into prepared cupcake liners, filling each about 2/3 full. Bake for 20 minutes until a toothpick inserted into the center comes out clean. Cool 3-5 minutes in the pans then transfer to a rack to cool completely.

Pro Tip: Let the cupcakes cool completely to room temperature before applying the frosting, otherwise the heat from the cupcake will cause the frosting to melt and slide off the cupcake.

Common Questions
You can use any kind of raisins or leave them out. You can also use pecans or walnuts or leave the nuts out. The cake will still work.
Carrot cake batter can also be made with crushed pineapple instead of applesauce.
Yes! The batter is the same for carrot cakes and cupcakes. Divide the batter into 2 greased and floured cake pans and line the bottom with parchment paper. Bake for 25 to 30 minutes until a toothpick comes out clean, or bake in a 13×9 pan for 30-35 minutes.
Use the fine holes on the box grater to finely grate the carrots. This will allow the carrot to incorporate into the batter easily and adds moisture and tons of carrot flavor.
Yes, this recipe will make about 36 mini cupcakes. Bake for 12-13 minutes at 350˚F.

Make-Ahead
- At Room Temperature: freshly made cupcakes can keep at room temperature for a couple of hours and should be stored in the refrigerator after that. You can keep them at room temperature for up to 4 hours if they are coming out of the refrigerator.
- To Refrigerate: Store in the refrigerator in a cake carrier for up to 5 days. Keeping the cupcakes covered will ensure they don’t absorb unwanted refrigerator smells.
- Freezing: You can cover and freeze the cupcakes for 2 to 3 months. Thaw in the refrigerator overnight before serving.
- At Room Temperature: these cupcakes can keep at room temperature for a couple of hours and should be stored in the refrigerator after that.

These Carrot Cake Cupcakes are so moist and satisfying. They have a ton of flavor from the carrot-packed crumb to the amazing frosting on top. If these show up on your Easter or Spring menu, I hope you share a photo and tag me so I can see your beautiful creations.
More Cupcake Recipes to try
If you love this Carrot Cake Cupcake recipe, then you won’t want to miss these fun and creative cupcakes:
- Chocolate Cupcakes
- Perfect Vanilla Cupcakes
- Pumpkin Cupcakes
- Cupcake Frosting
- Greek Yogurt Cupcakes
- Banana Cupcakes (banana muffins)
This recipe was adapted from one of my favorite cookbooks, the Joy of Cooking Carrot Cake recipe.
Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients
- 1 1/3 cups all-purpose flour, *measured correctly
- 1 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves, optional
- 1/2 teaspoon fine sea salt
- 2/3 cup vegetable oil or extra light olive oil
- 3 large eggs, room temperature
- 1/2 cup applesauce
- 1 1/2 cups finely grated and peeled carrots, from 2 medium carrots
- 1 cup pecans or walnuts, finely chopped
- 1/2 cup golden raisins, or regular raisins
- 1 recipe Cream Cheese Frosting
- gel food coloring, orange and green
Instructions
To Make Carrot Cake Cupcakes:
- Preheat oven to 350 F and line muffin tins with 18 liners. Set out your frosting ingredients to bring to room temperature.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt. Whisk together.
- Whisk in vegetable oil, eggs, and applesauce, stirring until well combined.
- Using a spatula, fold in grated carrots, chopped nuts and raisins. Fold just until ingredients are incorporated into the batter.
- Divide the batter evenly between 18 cupcake liners, filling about 2/3 full. Bake at 350°F for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 3-5 minutes then transfer to a wire rack and cool completely to room temperature before frosting.
To Decorate Cupcakes:
- Make cream cheese frosting. Add about 3/4 cup frosting to 2 small bowls. Add orange food coloring to one and green food coloring to the other, adding just enough to reach your desired color.
- Transfer remaining white frosting to a piping bag fitted with a large open star tip Wilton 1M and pipe over your cooled cupcakes.
I don’t put the raisins in because I don’t like them, but I keep going back to the recipe because it’s just the best!
So glad to hear that. Thank you for the feedback.
I just finished making these cupcakes and they turned out FABULOUS!! Kids aren’t crazy about nuts so I chopped them up fine in a small food processor and they shall never know. I’m typically a cook, not a baker. Can’t believe I just baked something and pulled it off. Thank you, a hundred times over. You are making me look good. I’m so happy
I’m so glad you gave it a try and everyone loved it, Barbara! That’s just awesome!
Do you have a recipe for red velvet cupcakes? I’m having a difficult time finding a recipe that doesn’t require $70 in materials..
Hi Greg, I don’t have a Red Velvet Cupcake recipe, but I do have a Red Velvet Cake Recipe.
Natasha,
You said the cupcakes are “adorbs” and my girls call them “aa door rob lay” or adorablay.
That makes you way cooler when you speak kid jive!
Haha! I love that. Thank you.
Cinnamon and spice taste was overpowering in this receipe. I would reduce the spice flavors
Hi! Thank you for the feedback. You can definitely reduce them to your preference. You may enjoy my carrot cake recipe HERE which does not have the spices. 🙂
WOW thank you Natasha for the best carrot cake recipe, we did the cake not the cupcakes, so so very good & simple, hubby said,’ keep that recipe’ I’ve ck’d other recipes but a bit too much, thi one is simple & delicious, Thank you,
Hi Rebecca! I’m so glad you loved it. Thank you for the wonderful feedback.
Really yummy! I used OliveNation’s vanilla extract and it made this recipe taste so good! It has more of a vanilla taste than an alcoholic taste. Huge game changer.
Hi Kourtney! Thats great to hear. Thank you for sharing.
The carrot muffin recipe was the best I’ve ever used before. The muffins were light, fluffy and delicious. Great. Thank you Avril
You are so welcome and thanks so much for the awesome feedback!
Dear Natasha,
My family said this is the best carrot cupcakes I ever made as I have a few recipes from others, but this recipe was voted the best. At the moment, this is now the 3rd batch in the oven. But because the boys don’t like raisins I replaced it with dried cranberries. Thank you for your yummy recipes and may you continue to give us more from your kitchen.
Lin
That’s wonderful, Lin! I’m so glad to hear that. Thank you for sharing that with me.
Is it impossible to look at this carrot cake and not eat it?
I just made this, I made the round cake instead of cupcakes. I put it in the refrigerator so your frosting I made can set. I can’t wait to eat it! I already taste tested of course… 😁🤤 I had been wanting to make another carrot cake and then saw your video. I like how your recipe has more spice to it than the last time I made it. Thanks 😊
You’re very welcome! So glad you came across this recipe. Enjoy!
I made them for Easter was a great hit. I kind of did not do great with the frosting. Wanted to post the pic too but I guess this is comment only.
Hi Shriju! Thank you for the feedback. You can always tag me on Facebook or Instagram @natashaskitchen 🙂
Do you use sweetened or unseewten applesauce? Can’t wait to try these!
Hi Heather, I usually use my homemade applesauce but if I’m purchasing it from the store, I like to use unsweetened, as the cake and frosting are sweet enough.
Natasha, what size of cake pan to fit this measurement please?
Thanks
Hi Kim, I have only made cupcakes with this. You can find my Classic Carrot Cake Recipe HERE.
if you use crush pineapples instead of apple sauce, do you have to drain it? I love all your recipe’s.
Hi Joanne, you can replace it with the same amount. I hope you love it!
Carrot cake is my favorite desert and these did NOT disappoint! Highly recommend this recipe!
That’s great! Thank you for the review. I’m glad you enjoyed this recipe.
Made them and they were gone within minutes. We loved them. They were perfect!
Thanksss
You’re very welcome! So glad you enjoyed them.
These are absolutely fantastic and as simple to make as shown. So simple that I was skeptical of flavor and quality. I made a pre Easter dry run. Wow! 4 more batches in 4 days as I was so excited I had to share.
Moist, not wet or spongy. Great density and crumb. This is a true carrot cake not a “spice cake” which is often the case. The ground clove is a must! The frosting you paired with it was to die for. THANK YOU NATASHA!
Hello Laura, thank you for sharing your experience trying out this recipe. You’re very welcome. glad you loved it!
I made these a few days ago but omitted the nuts and raisins because I’m not a fan. They still came out amazing and were gone within a day. Thank you for sharing this recipe! btw I spotted Sharky looking for a cupcake during the taste test 😉
Great catch, Emily! So glad you tried and loved this recipe.
how much pineapple can I use in place of apple sauce or do I use both?
Replace with the same amount.
The carrot cake cupcakes came out great! And the cream cheese frosting was wonderful. My 7yo granddaughter was the perfect helper. Excellent recipe that I will be making again! Thanks Natasha!
Wonderful! Thank you for sharing. I’m so glad you enjoyed this recipe. They really are so good.
Hi Natasha,
Definitely making these for Easter to bring to in-laws. I I trust they’ll be delicious because I love your recipes. Thanks for this one!
HAPPY EASTER!
Karen😊
I bet everyone will love these! Happy Easter!
Love this! Will it still be as good if I only make 1/3 recipe? Only me and hubby and no place to store 18. Thank you!
Hi Phyllis, yes, you could reduce the recipe. I have a tool for this in the recipe card, if you hover your cursor over the servings listed in red, you can reduce or increase the servings. 🙂
Thank you for sharing these! Made them with the kids for Easter and they loved making and eating them!
Love that your videos are so entertaining for kids so I can guilt free watch them.
You’re very welcome! So glad you got to enjoy the cupcakes and create those precious memories with the kids. 🙂
What can I use to substitute the oil to reduce the calories? More applesauce? Thanks 😊
Hi Kim, I have not tried omitting oil from this recipe to advise. You may extra light olive oil for a healthier version though.
Hi Kim
I’ve used coconut oil in the past and was fine. Maybe avocado oil? Not sure if it would change the flavor of cake.
Karen
Do we get 18 mini or regular cupcakes of this measurement? Thank you!
HI, this recipe is written for regular cupcakes. I have some tips for making mini cupcakes in the “common questions” section
Hi Natasha!!
It’s Donna and Paige!
We watched your video and will be making the carrot cake cupcakes for Easter! We saw the shark TWO Times. Once when you were getting a cupcake and it looked like you were wearing a baking mitt shark! LOL – then we saw the shark sneak up behind you and snatch a cupcake! They must be irresistible to sharks too!
Happy Easter to you and your family!
Love Paige and Donna
Hi Donna and Paige, thanks for watching and great catch about Sharky! I hope you’ll love all the recipes and videos that you will try.
Having taught cooking for 39 years and taken food safety certification courses, it isn’t advisable to be eating from the containers as you are preparing food. I think it sets a bad example for bakers/cooks in general especially during these times.
Thanks for the reminder, Sheila.
Simple and yummy!! I am not a big fan of carrot cake but just baked it for my husband. Loved it!! Thanks for sharing:)
You’re welcome! I’m so happy you enjoyed it, Raji!
They are super delicious! The cake itself is very moist and has a wonderful texture with the addition of the raisins and walnuts. The cream cheese frosting is a must with these cupcakes! Give this recipe a try, you won’t be disappointed!! Thank you for continuing to share these wonderful recipes with us that my family loves! I’m a star at home because of you <3
Aww, thank you for this thoughtful feedback, Angela! I’m so happy you enjoyed that!
Thanks a bunch for sharing this carrot cupcakes recipe, super delicious and very easy to make! Love it!
You’re welcome, Allyssa! I hope it becomes your new favorite.
Watch out – Sharky was on your hand. Yikes!!!
Thanks for the great recipe.
Great catch Dona! Thank you.
Can I leave out the apple sauce in this recipe. Or substitute with something else
Hello Trish, please see this section in the recipe “Can I substitute applesauce?” Carrot cake batter can also be made with crushed pineapple instead of applesauce.
The shark was on your oven mitt. very cute. Will try these cup cakes. Thanks
I hope you love them, Cindy!
I made this recipe with carrots I forgot about in the crisper drawer. I made a couple of changes; used half cup sugar and half cup brown sugar, replaced half cup raisins with another half cup of shredded carrots. I also made your Cream Cheese frosting to go on top. Both are delicious! Thanks for sharing. These are two recipes I will make over and over. Yum!
Thanks for sharing, Gigi. I’m glad you’re enjoying the recipes.
These cupcakes are so delicious.
I have a gathering in 2weeks and I will make these for sure 😊
That’s so great! I bet they’re going to be a hit, Patricia!
So nice to see a blog that I can actually read! So many are crowded with ads obscuring the text. I just give up! Your page is lovely!
Thank you for your awesome feedback, Linda! Thank you so much for sharing that with me.
Moist & so delicious! LOVE the easy frosting on top, though I know that’s a completely different recipe! Lol… but these cupcakes are good with or without the frosting! Absolutely delish! I might end up eating some for breakfast and not just dessert and snacks…. they’re healthy, right? I mean… carrot, nuts, fruit… lol! LOVE these!
I’m so happy you enjoyed that. Thank you for sharing that with us, Betsy!
Here’s a great recipe for frosting. I 8oz. Cream cheese 1 cup powered sugar, &a tub of cool whip. All together whip. U can put 1/2 cup of powder sugar. Not sweet with 1/2 cup P.S.easy. Use on any Cake. Double it for a large cake. I use 1/2 P.S.
That’s so great! Thank you for sharing your lovely review with me, Dottie!
I saw Sharky grab that cupcake at the end for the taste test!😊
I have thoroughly enjoyed all of your vidoes!! It is refreshing to watch someone who is genuine.
I loved the Q&A video. When you spoke of being a Christian, I knew then what made your videos set apart from so many others.. It shines through you!
God bless you and your beautiful family!!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Dondra! & hey, good eye 😉
The most perfect texture, so moist and delicious. Thank you for another greta recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Donna!
Looks delicious. I hope make these for Easter dinner. Sharky was on your hand when you picked up a cupcake to try. Thanks for all of your great recipes.
Great catch, Irene! These will be perfect for Easter!
Hi Natasha really wanna try this recipe. Just have to ask 2 questions. First can I substitute the apple sauce with something else and second how do you keep your cupcake pan spotless. My one is not even an year old and it already started rusting.
Hi Ranuth, please see this section in the recipe “Can I substitute applesauce?”. It may be the type of pans you have? You can find ourfavorite pans in our Amazon Affiliate Shop HERE. We also hand wash and dry the pans immediently after use to avoid rust or stuck on foods. I hope this helps
Sharky was used when you took a cup cake to try. I love watching you cook.
I’m so glad you caught that! Good eye!
To make a cake with this recipie what would the temp and time be?
Hi Mark, we have the classic Carrot Cake you can use as a guide HERE. I hope you love it!
Sharky grabbed the tasting muffin towards the end of the video. I look forward to making these
Sharky sure did! Great catch, Ruby! Thank you for watching!
Love all your great recipes and try many very good thank peggy
Aww, thank you Peggy! I’m happy you’re giving them a try! I hope you try even. more soon! We look forward to your feedback!
These are amazing! I was craving carrot cake cupcakes a few days ago, and then you posted this recipe. Super yummy! Everyone loved them.
I’m so happy you enjoyed that. Thank you for sharing that with us, Sofiya!
Can I leave out nuts and raisins altogether and use this recipe
Hi Rose, I have this in the recipe notes above, yes, you can leave them out, the cake will still work. 🙂
Hi Natasha. These look amazing! I make your carrot cake every year for Easter but it’s very light on the spices and flavor. I was wondering if I could add the spices used for these cupcakes to the carrot cake? The Cinnamon, clove, nutmeg? Please advise! Thank you kindly ♡
Hello Lydia, I haven’t tried that but I think it’s worth experimenting with. If you happen to try that, please share with us how it goes.
Great recipe! Going to try this for easter! Can I freeze them with the frosting? Thanks!
Hi Martina, we have a note on that in the recipe “Freezing: You can cover and freeze the cupcakes for 2 to 3 months. Thaw in the refrigerator overnight before serving” I hope that helps!
Thank you Natasha! I read the note, but I was still not sure if I can freeze the frosting as well! Thank you!
Hi Martina, you can make it ahead and freeze or even pipe it onto cakes and cupcakes and freeze an entire dessert
I saw Sharkie as you did the taste test and when some one grabbed a cupcake! Love your recipes! 🙂
Another Sharkie sighting 😍! Thank you for watching, Emma!