Why You’ll Love This Recipe

Incredibly moist texture with rich flavor
Classic pairing of carrot cake and cream cheese frosting in portable form
Easy to make with simple ingredients
Freezer-friendly and great for make-ahead desserts
Customizable with nuts, raisins, or pineapple

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes

All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Eggs
Granulated sugar
Brown sugar
Vegetable oil
Vanilla extract
Grated carrots (finely shredded)
Optional: crushed pineapple (drained), chopped walnuts or pecans, raisins

For the cream cheese frosting

Cream cheese, softened
Butter, softened
Powdered sugar
Vanilla extract
Optional: chopped nuts or coconut for garnish

Directions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine wet ingredients: In another bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
Add carrots: Stir in grated carrots (and optional pineapple, raisins, or nuts if using).
Combine wet and dry: Gradually mix dry ingredients into the wet batter until just combined. Do not overmix.
Fill cupcake liners: Spoon the batter into the liners, filling each about 2/3 full.
Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
Frost and garnish: Pipe or spread frosting onto cooled cupcakes. Top with chopped nuts or coconut if desired.

Servings and timing

Servings: Makes about 12–14 cupcakes
Prep time: 20 minutes
Bake time: 18–22 minutes
Total time: About 45 minutes including cooling and frosting

Variations

Nut-free: Skip the nuts or replace with sunflower seeds or shredded coconut
Vegan: Use plant-based egg substitutes, dairy-free cream cheese, and vegan butter
Mini cupcakes: Adjust bake time to 10–12 minutes
Spiced up: Add a pinch of ground cloves or ginger for extra warmth
Filled cupcakes: Hollow the center and pipe in cream cheese or caramel for a surprise inside

Storage/Reheating

Storage: Store frosted cupcakes in the fridge in an airtight container for up to 4 days
Room temp: If unfrosted, cupcakes can stay at room temp for 1–2 days
Freezing: Freeze unfrosted or frosted cupcakes individually wrapped for up to 2 months. Thaw overnight in the fridge

FAQs

1. Do I need to peel the carrots?

Yes, for best texture and flavor, peel the carrots before grating.

2. Can I use pre-shredded carrots?

It’s best to shred fresh carrots for moisture and texture. Pre-shredded carrots are often too dry and coarse.

3. Is crushed pineapple necessary?

No, it’s optional, but it adds extra moisture and sweetness.

4. Can I use applesauce instead of oil?

You can substitute half of the oil with applesauce for a lighter cupcake.

5. Can I make these ahead of time?

Yes—bake and freeze the cupcakes, then frost fresh when ready to serve.

6. How can I make the frosting thicker?

Add more powdered sugar a little at a time until the frosting reaches your desired consistency.

7. Can I use whole wheat flour?

Yes—substitute up to half of the all-purpose flour for whole wheat for a heartier texture.

8. Are these cupcakes very sweet?

They’re moderately sweet. The frosting adds most of the sweetness, so you can reduce sugar in the batter slightly if needed.

9. Can I make these into a cake instead?

Yes—pour the batter into a greased 9-inch round or square pan and bake for 30–35 minutes.

10. What piping tip works best for frosting?

A large round or star tip works well for a classic swirl on cupcakes.

Conclusion

Carrot Cream Cheese Cupcakes offer everything you love about traditional carrot cake—rich flavor, moist texture, and creamy frosting—in a perfectly portioned package. Whether for birthdays, brunch, or just because, these cupcakes are a delightful treat that always hits the sweet spot.