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.

Carrot Cake Cupcakes topped with cream cheese frosting and decorated with a carrot

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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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Sliced Carrot Cake cupcake with moist center

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
Ingredients for making carrot cupcakes

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.

Tools for baking cupcakes

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.

Cream Cheese frosting piped onto a carrot cake cupcake

How to Make Carrot Cake Cupcakes

  1. 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.
  2. Dry Ingredients – In a mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves (if using), and salt.
  3. Add wet ingredients – right into the same bowl, whisk in oil, eggs and applesauce until combined.
  4. Fold in grated carrots, chopped nuts and raisins, stirring just until incorporated.
  5. 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.
Mixing ingredients for making carrot cake cupcake batter

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.

Baked Carrot cupcakes cooling on wire rack.

Common Questions

Can I substitute the raisins and nuts?

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.

Can I substitute applesauce?

Carrot cake batter can also be made with crushed pineapple instead of applesauce.

Can I bake this into a cake?

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.

What is the best way to grate carrots for carrot cake?

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.

Can I make mini-cupcakes?

Yes, this recipe will make about 36 mini cupcakes. Bake for 12-13 minutes at 350˚F.

finely shredded carrots for carrot cupcakes

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.
holding a frosted and decorated carrot cake cupcake

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:

This recipe was adapted from one of my favorite cookbooks, the Joy of Cooking Carrot Cake recipe.

Natasha's Kitchen Cookbook

Carrot Cake Cupcakes with Cream Cheese Frosting

4.99 from 64 votes
Author: Natasha Kravchuk
Carrot Cupcakes decorated with frosting cupcake
Homemade Carrot Cake Cupcakes have amazing texture and fresh carrot flavor. You'll love the soft and moist crumb studded with pecans, raisins and plenty of tender carrots. The Cream Cheese frosting pipes beautifully and is sturdy enough to add color.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 18 cupcakes

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.
  • Transfer tinted frosting to piping bags fitted with a small open star tip Wilton 32 and another bag fitted with a large round tip Wilton 2A.

Notes

Note: Nutrition calculation is for 1 cupcake without the frosting

Nutrition Per Serving

217kcal Calories24g Carbs3g Protein13g Fat2g Saturated Fat6g Polyunsaturated Fat4g Monounsaturated Fat1g Trans Fat27mg Cholesterol175mg Sodium136mg Potassium1g Fiber15g Sugar1827IU Vitamin A1mg Vitamin C27mg Calcium1mg Iron
Nutrition Facts
Carrot Cake Cupcakes with Cream Cheese Frosting
Amount per Serving
Calories
217
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Cholesterol
 
27
mg
9
%
Sodium
 
175
mg
8
%
Potassium
 
136
mg
4
%
Carbohydrates
 
24
g
8
%
Fiber
 
1
g
4
%
Sugar
 
15
g
17
%
Protein
 
3
g
6
%
Vitamin A
 
1827
IU
37
%
Vitamin C
 
1
mg
1
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: carrot cake cupcakes
Skill Level: Easy
Cost to Make: $$
Calories: 217

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Susan Hollier
    February 3, 2024

    Hey Natasha, I hope this evening finds you doing well.
    I made the cupcakes with your cream cheese frosting, they are delish!! My daughter, who is picky about buttercream frosting texted me and said, “Oh my goodness, that icing. 🤌”
    Thank you for yet another fantastic recipe!! 🥰

    Reply

    • NatashasKitchen.com
      February 3, 2024

      You’re so very welcome, Susan! I’m so glad they were enjoyed.

      Reply

  • mycatclaire
    July 21, 2023

    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!

    Reply

    • NatashasKitchen.com
      July 21, 2023

      So glad to hear that. Thank you for the feedback.

      Reply

  • Barbara
    April 8, 2023

    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

    Reply

    • Natashas Kitchen
      April 8, 2023

      I’m so glad you gave it a try and everyone loved it, Barbara! That’s just awesome!

      Reply

  • Greg Hubler
    April 7, 2023

    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..

    Reply

  • Dan Cannon
    March 30, 2023

    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!

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Haha! I love that. Thank you.

      Reply

  • SK
    March 16, 2023

    Cinnamon and spice taste was overpowering in this receipe. I would reduce the spice flavors

    Reply

    • NatashasKitchen.com
      March 16, 2023

      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. 🙂

      Reply

  • Rebecca Boyd
    March 14, 2023

    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,

    Reply

    • NatashasKitchen.com
      March 14, 2023

      Hi Rebecca! I’m so glad you loved it. Thank you for the wonderful feedback.

      Reply

  • Kourtney
    February 23, 2023

    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.

    Reply

    • NatashasKitchen.com
      February 23, 2023

      Hi Kourtney! Thats great to hear. Thank you for sharing.

      Reply

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