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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.

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. Buttercream 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.

Carrot Cake Cupcakes with Cream Cheese Frosting

4.98 from 38 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $8-$12
Keyword: carrot cake cupcakes
Cuisine: American
Course: Dessert
Calories: 217
Servings: 18 cupcakes

Ingredients

Instructions

To Make Carrot Cake Cupcakes:

  1. Preheat oven to 350 F and line muffin tins with 18 liners. Set out your frosting ingredients to bring to room temperature.

  2. In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt. Whisk together.
  3. Whisk in vegetable oil, eggs, and applesauce, stirring until well combined.
  4. Using a spatula, fold in grated carrots, chopped nuts and raisins. Fold just until ingredients are incorporated into the batter.
  5. 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:

  1. 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.

  2. Transfer remaining white frosting to a piping bag fitted with a large open star tip Wilton 1M and pipe over your cooled cupcakes.

  3. 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.

Recipe Notes

Note: Nutrition calculation is for 1 cupcake without the frosting

Nutrition Facts
Carrot Cake Cupcakes with Cream Cheese Frosting
Amount Per Serving
Calories 217 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 27mg9%
Sodium 175mg8%
Potassium 136mg4%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 1827IU37%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Ginni
    May 20, 2022

    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 😊

    Reply

    • NatashasKitchen.com
      May 20, 2022

      You’re very welcome! So glad you came across this recipe. Enjoy!

      Reply

  • Shriju
    May 17, 2022

    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.

    Reply

    • NatashasKitchen.com
      May 17, 2022

      Hi Shriju! Thank you for the feedback. You can always tag me on Facebook or Instagram @natashaskitchen 🙂

      Reply

  • Heather
    May 1, 2022

    Do you use sweetened or unseewten applesauce? Can’t wait to try these!

    Reply

    • NatashasKitchen.com
      May 2, 2022

      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.

      Reply

  • Kim
    April 30, 2022

    Natasha, what size of cake pan to fit this measurement please?
    Thanks

    Reply

  • Joanne
    April 29, 2022

    if you use crush pineapples instead of apple sauce, do you have to drain it? I love all your recipe’s.

    Reply

    • Natasha's Kitchen
      April 29, 2022

      Hi Joanne, you can replace it with the same amount. I hope you love it!

      Reply

  • Campbell
    April 22, 2022

    Carrot cake is my favorite desert and these did NOT disappoint! Highly recommend this recipe!

    Reply

    • NatashasKitchen.com
      April 22, 2022

      That’s great! Thank you for the review. I’m glad you enjoyed this recipe.

      Reply

  • LS
    April 21, 2022

    Made them and they were gone within minutes. We loved them. They were perfect!
    Thanksss

    Reply

    • NatashasKitchen.com
      April 21, 2022

      You’re very welcome! So glad you enjoyed them.

      Reply

  • Laura Delcore
    April 17, 2022

    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!

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Hello Laura, thank you for sharing your experience trying out this recipe. You’re very welcome. glad you loved it!

      Reply

  • Emily
    April 17, 2022

    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 😉

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Great catch, Emily! So glad you tried and loved this recipe.

      Reply

  • Lynn
    April 16, 2022

    how much pineapple can I use in place of apple sauce or do I use both?

    Reply

    • NatashasKitchen.com
      April 16, 2022

      Replace with the same amount.

      Reply

  • Donna and Paige
    April 16, 2022

    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!

    Reply

    • NatashasKitchen.com
      April 16, 2022

      Wonderful! Thank you for sharing. I’m so glad you enjoyed this recipe. They really are so good.

      Reply

  • Karen
    April 16, 2022

    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😊

    Reply

    • Natashas Kitchen
      April 16, 2022

      I bet everyone will love these! Happy Easter!

      Reply

  • Phyllis
    April 15, 2022

    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!

    Reply

    • NatashasKitchen.com
      April 15, 2022

      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. 🙂

      Reply

  • Rose
    April 14, 2022

    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.

    Reply

    • NatashasKitchen.com
      April 14, 2022

      You’re very welcome! So glad you got to enjoy the cupcakes and create those precious memories with the kids. 🙂

      Reply

  • Kim
    April 14, 2022

    What can I use to substitute the oil to reduce the calories? More applesauce? Thanks 😊

    Reply

    • Natasha's Kitchen
      April 14, 2022

      Hi Kim, I have not tried omitting oil from this recipe to advise. You may extra light olive oil for a healthier version though.

      Reply

    • Karen
      April 16, 2022

      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

      Reply

  • Dara
    April 14, 2022

    Do we get 18 mini or regular cupcakes of this measurement? Thank you!

    Reply

    • Natasha
      April 14, 2022

      HI, this recipe is written for regular cupcakes. I have some tips for making mini cupcakes in the “common questions” section

      Reply

  • Donna Murray
    April 13, 2022

    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

    Reply

    • Natasha's Kitchen
      April 13, 2022

      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.

      Reply

  • Sheila
    April 12, 2022

    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.

    Reply

    • Natasha's Kitchen
      April 12, 2022

      Thanks for the reminder, Sheila.

      Reply

  • Raji
    April 11, 2022

    Simple and yummy!! I am not a big fan of carrot cake but just baked it for my husband. Loved it!! Thanks for sharing:)

    Reply

    • Natashas Kitchen
      April 11, 2022

      You’re welcome! I’m so happy you enjoyed it, Raji!

      Reply

  • Angela Baker
    April 11, 2022

    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

    Reply

    • Natashas Kitchen
      April 11, 2022

      Aww, thank you for this thoughtful feedback, Angela! I’m so happy you enjoyed that!

      Reply

  • Allyssa
    April 11, 2022

    Thanks a bunch for sharing this carrot cupcakes recipe, super delicious and very easy to make! Love it!

    Reply

    • Natasha's Kitchen
      April 11, 2022

      You’re welcome, Allyssa! I hope it becomes your new favorite.

      Reply

  • Donna Bella
    April 10, 2022

    Watch out – Sharky was on your hand. Yikes!!!

    Thanks for the great recipe.

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Great catch Dona! Thank you.

      Reply

  • Trish
    April 10, 2022

    Can I leave out the apple sauce in this recipe. Or substitute with something else

    Reply

    • Natasha's Kitchen
      April 10, 2022

      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.

      Reply

  • cindy
    April 9, 2022

    The shark was on your oven mitt. very cute. Will try these cup cakes. Thanks

    Reply

    • Natashas Kitchen
      April 9, 2022

      I hope you love them, Cindy!

      Reply

      • Gigi
        April 23, 2022

        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!

        Reply

        • Natasha's Kitchen
          April 24, 2022

          Thanks for sharing, Gigi. I’m glad you’re enjoying the recipes.

          Reply

  • Patricia
    April 9, 2022

    These cupcakes are so delicious.
    I have a gathering in 2weeks and I will make these for sure 😊

    Reply

    • Natashas Kitchen
      April 9, 2022

      That’s so great! I bet they’re going to be a hit, Patricia!

      Reply

  • Linda
    April 9, 2022

    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!

    Reply

    • Natashas Kitchen
      April 9, 2022

      Thank you for your awesome feedback, Linda! Thank you so much for sharing that with me.

      Reply

  • Betsy
    April 9, 2022

    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!

    Reply

    • Natashas Kitchen
      April 9, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Betsy!

      Reply

      • Dottie
        April 9, 2022

        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.

        Reply

        • Natashas Kitchen
          April 9, 2022

          That’s so great! Thank you for sharing your lovely review with me, Dottie!

          Reply

  • Dondra Whitehouse
    April 9, 2022

    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!!

    Reply

    • Natashas Kitchen
      April 9, 2022

      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 😉

      Reply

  • Donna Burke
    April 9, 2022

    The most perfect texture, so moist and delicious. Thank you for another greta recipe!

    Reply

    • Natashas Kitchen
      April 9, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Donna!

      Reply

  • Irene
    April 9, 2022

    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.

    Reply

    • Natashas Kitchen
      April 9, 2022

      Great catch, Irene! These will be perfect for Easter!

      Reply

  • Ranuth wijesinghe
    April 9, 2022

    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.

    Reply

    • Natashas Kitchen
      April 9, 2022

      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

      Reply

  • Cecilia Richards
    April 8, 2022

    Sharky was used when you took a cup cake to try. I love watching you cook.

    Reply

    • Natashas Kitchen
      April 9, 2022

      I’m so glad you caught that! Good eye!

      Reply

  • Mark
    April 8, 2022

    To make a cake with this recipie what would the temp and time be?

    Reply

    • Natashas Kitchen
      April 9, 2022

      Hi Mark, we have the classic Carrot Cake you can use as a guide HERE. I hope you love it!

      Reply

  • Ruby
    April 8, 2022

    Sharky grabbed the tasting muffin towards the end of the video. I look forward to making these

    Reply

    • Natashas Kitchen
      April 9, 2022

      Sharky sure did! Great catch, Ruby! Thank you for watching!

      Reply

  • Peggy Lannen
    April 8, 2022

    Love all your great recipes and try many very good thank peggy

    Reply

    • Natashas Kitchen
      April 9, 2022

      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!

      Reply

  • Sofiya
    April 8, 2022

    These are amazing! I was craving carrot cake cupcakes a few days ago, and then you posted this recipe. Super yummy! Everyone loved them.

    Reply

    • Natashas Kitchen
      April 9, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Sofiya!

      Reply

  • Rose
    April 8, 2022

    Can I leave out nuts and raisins altogether and use this recipe

    Reply

    • NatashasKitchen.com
      April 9, 2022

      Hi Rose, I have this in the recipe notes above, yes, you can leave them out, the cake will still work. 🙂

      Reply

    • Lydia
      April 10, 2022

      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 ♡

      Reply

      • Natasha's Kitchen
        April 11, 2022

        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.

        Reply

      • Martina
        April 11, 2022

        Great recipe! Going to try this for easter! Can I freeze them with the frosting? Thanks!

        Reply

        • Natashas Kitchen
          April 11, 2022

          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!

          Reply

          • Martina
            April 13, 2022

            Thank you Natasha! I read the note, but I was still not sure if I can freeze the frosting as well! Thank you!

          • Natasha's Kitchen
            April 13, 2022

            Hi Martina, you can make it ahead and freeze or even pipe it onto cakes and cupcakes and freeze an entire dessert

  • Emma
    April 8, 2022

    I saw Sharkie as you did the taste test and when some one grabbed a cupcake! Love your recipes! 🙂

    Reply

    • Natashas Kitchen
      April 8, 2022

      Another Sharkie sighting 😍! Thank you for watching, Emma!

      Reply

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