Homemade Carrot Cake Cupcakes have an amazing texture and fresh carrot flavor. These cupcakes have a soft and moist crumb studded with pecans, raisins, and plenty of tender carrots, and you’ll love the Cream Cheese Frosting. This will become your go-to Carrot Cupcake recipe. Watch the video tutorial and see how easy it is.
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Helpful Reader Review
“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… The frosting you paired with it was to die for.” – Laura ★★★★★
Carrot Cake Cupcakes Video
This recipe is so easy to make – all you need is a bowl and a whisk. There’s no stand mixer required here. Watch the video tutorial and you’ll be on your way to making the best Carrot Cake Cupcakes.
Carrot Cake Cupcake Recipe
If you’re a fan of Carrot Cake, you’ll love these darling Carrot Cake Cupcakes! It’s actually the same batter, so yes, you could make a cake out of this! They are quick and easy to make with a memorable spiced flavor. The kids always get excited when I make these for Easter!
My Cream Cheese Frosting Recipe is the most popular frosting choice for carrot cake because it’s not as sweet as Buttercream, and the cream cheese adds a great layer of flavor. It’s thick, fluffy, and pipes beautifully. It’s also the same frosting I used for my famous Red Velvet Cake. To make the cute frosting carrot on top, I just tinted the same frosting because it’s sturdy enough to add color.
Ingredients for Carrot Cupcakes
This recipe is truly easy, so don’t be intimidated by the list of ingredients (it’s mostly fun spices you probably already have).
- All-purpose flour – just regular flour, not self-rising
- Sugar – we use granulated sugar to sweeten
- Baking soda and baking powder – two leaveners give these cupcakes rise
- Spices: salt, cinnamon, nutmeg, allspice, and cloves (you can mix and match or omit something like cloves if you don’t have it on hand)
- Oil – use a neutral oil like extra light olive oil, vegetable oil, or canola oil. I prefer oil over butter because the cupcakes don’t firm up in the fridge, and it’s the secret to moist cupcakes! It also keeps the cupcake base dairy-free.
- Eggs – make sure they are at room temperature
- Applesauce – adds moisture and natural sweetness to the cupcakes. You can substitute with crushed pineapple.
- Carrots – from 2 medium-large carrots. Make sure they are finely grated for even baking.
- Pecans & Raisins – I call these optional, but I always add them for added flavor and texture. You can substitute with chopped walnuts or any color of raisins.
Helpful Reader Review
“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.” – Emily ★★★★★
Tools for Easy Carrot 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
What is the best way to grate carrots for carrot cake?
Use the fine holes on the box grater to grate the carrots finely. This will allow the carrot to incorporate into the batter easily and add moisture and tons of carrot flavor.
How to Make Carrot Cake Cupcakes
- Prep – Preheat oven to 350˚F and line 18 count muffin pans with cupcake liners. Set out Cream Cheese Frosting ingredients to bring to room temperature.
- Dry Ingredients – In a large 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. Don’t overmix which can develop gluten, making cupcakes dense.
- 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.
Can I make mini carrot cake cupcakes?
Yes, this recipe will make about 36 mini cupcakes. Bake for 12-13 minutes at 350˚F.
Make-Ahead and Storage Tips
- Unfrosted cupcakes – Bake up to 3 days ahead of time. Store at room temperature for 1-2 days, or refrigerate up to 3 days or freeze up to 2 months.
- Storing Frosted Cupcakes: Once the cupcakes are frosted, you can keep them at room temperature for a couple of hours, then cover and refrigerate for 3-4 days. You can keep them at room temperature for up to 4 hours if they are coming out of the refrigerator.
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.
Carrot Cake Cupcakes
Ingredients
- 1 1/3 cups all-purpose flour, *measured correctly
- 1 cup granulated sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves, optional
- 1/2 tsp 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, optional
- 1/2 cup golden raisins, or regular raisins, optional
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 adding Cream Cheese Frosting.
Notes
- 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.
Nutrition Per Serving
Filed Under
More Cupcake Recipes to try
- Chocolate Cupcakes
- Perfect Vanilla Cupcakes
- Pumpkin Cupcakes
- Cupcake Frosting
- Greek Yogurt Cupcakes
- Mini Chocolate Cupcakes
- Chocolate Chip Muffins
- Cinnamon Muffins
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.