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close up on a bite taken out of a carrot cake cupcake

Carrot Cake Cupcakes

  • Author: Jenna Barnard
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes + 1 hour cooling
  • Yield: 15 cupcakes 1x


These are the BEST carrot cake cupcakes! They’re extra moist with a rich and silky cream cheese frosting swirled on top.



Carrot Cake Cupcakes

  • 1 1/2 cups (165g) finely grated organic carrots*
  • 1 1/4 cup (160g) all purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 cup (120ml) vegetable or canola oil
  • 1/2 cup (100g) light brown sugar, packed
  • 1/3 cup (70g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120g) Greek yogurt or sour cream

Cream Cheese Frosting (half the recipe)


Carrot Cake Cupcakes

  1. Preheat the oven to 350F and line 2 cupcake tins with 15 paper liners.
  2. Grate the carrots using the fine grate side of a box grater. Set aside.
  3. In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
  4. In a large mixing bowl, whisk together the oil, brown sugar, sugar, eggs, and vanilla. Then whisk in the sour cream followed by the carrots.
  5. Pour in the dry ingredients and whisk to combine. Don’t over mix.
  6. Distribute the batter evenly between the 15 liners, filling each about 3/4 full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow the cakes to cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely before frosting.
  9. Once cooled, top each cupcake with cream cheese frosting (using only half the cream cheese frosting recipe). Sprinkle with finely chopped walnuts if desired. Enjoy!


ORGANIC CARROTS – I prefer organic because they have a stronger and sweeter flavor. You can use regular if you can’t get organic.

Keywords: carrot cupcakes, carrot cake cupcakes, carrot cake, easter desserts

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