Cupcakes

Ultra-Moist Carrot Cake Cupcakes With Best-Ever Cream Cheese Frosting

4.87 from 43 votes
If you'd rather not make an entire cake, my Carrot Cake Cupcakes recipe is a new take on my Best-Ever Carrot Cake — all those amazing flavors in smaller packages.
Three carrot cupcakes arranged on a plate.

Hi Bold Bakers!

I have a hypothesis that there are two types of people: people who love carrot cake and people who can’t get over the name! Carrot cake needs a PR makeover. Who wants veggies in their dessert?! 

This classic dessert isn’t just a way for people to trick their kids into eating more vegetables — carrots are sweet! And my homemade Carrot Cake Cupcakes and Cream Cheese Frosting, really are the best example of a good carrot cake!

Carrots have a lot of natural sugar, and when they’re cooked, it gets especially pronounced, creating a sweet, moist cupcake. What makes this recipe special is the brown sugar and cinnamon, which adds lovely caramel and spice notes to the treat. 

The carrots and brown sugar perfectly match with my Best-Ever Cream Cheese Frosting, the standard for a carrot cake. The sweet-tangy cream cheese frosting gives it a fantastic balance! And my cream cheese frosting is easy to whip up and so delicious that you will have to stop yourself from eating it by the spoonful before you get a chance to frost your cupcakes!

What Are Carrot Cake Cupcakes?

Carrot cake cupcakes are a tiny twist on an old favorite, my Best-Ever Carrot Cake. Carrot cake can often be too dry, but this recipe calls for brown sugar, which will add a lot of moistness to the cupcake.

I know what you’re thinking — despite carrots in the recipe, these cupcakes will not taste “carrot-y!” 

And, you simply cannot have carrot cake cupcakes without my Best-Ever Cream Cheese Frosting. I’m sorry, I won’t budge!

My moist carrot cake cupcake recipe in a silver lining and best-ever cream cheese frosting.

What You Need To Make Carrot Cake Cupcakes And Cream Cheese Frosting

How To Make Carrot Cake Cupcakes

These cupcakes are so easy, and maybe because they have a serving in veggies in them, you can make even more excuses to make them! (And don’t forget to get the full recipe with measurements, on the page down below.)

  1. In a large bowl, whisk together your flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt.
  2. In a separate bowl, whisk together oil, eggs, milk, and vanilla extract. 
  3. Combine your wet ingredients into the bowl of your dry ingredients until well mixed. 
  4. Fold in the carrots and nuts (if you are using). 
  5. Pour batter into a 12-cup muffin tin lined with paper liners until each cup is 3/4 full.
  6. Bake in a preheated 350°F (180°C) oven for about 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
  7. Allow the cupcakes to cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling. 
  8. Once cooled, frost the cupcakes with cream cheese frosting. I also like to scatter extra toasted pecans on the top! 

Gemma’s Pro Chef Tips For Making Carrot Cake Cupcakes

  • For the best rise and most even mixing, make sure all of the ingredients for your cupcakes are at room temperature. 
  • However, when making frosting, make sure your butter and cream cheese are softened but still a bit cool to the touch. Otherwise, it will get runny.
  • Always wait until your cupcakes are cool before frosting! 
  • Because of the cream cheese frosting, these cupcakes will need to be stored in the fridge — which may dry out cakes. Be sure to store in an airtight container to keep them moist!
  • Brown sugar is KEY to a moist cupcake. You can easily make your own brown sugar at home!

The inside of my carrot cake cupcakes to show texture and consistency.

How Do I Store Carrot Cake Cupcakes and Cream Cheese Frosting?

These cupcakes will store for up to 2 days in an airtight container in the refrigerator. If you wish to keep them for longer, they can be frozen in an airtight container for up to 1 month. Defrost for 2 hours at room temperature before serving! 

Make More Cupcakes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Carrot Cake Cupcakes with Cream Cheese Frosting

4.87 from 43 votes
Author: Gemma Stafford
Servings: 12 cupcakes
Prep Time 20 mins
Cook Time 20 mins
Author: Gemma Stafford
Servings: 12 cupcakes

Ingredients

  • 1 ¼ cups (6 ¼ oz/177g) all-purpose flour
  • ½ cup (4oz/115g) granulated sugar
  • cup (4oz/115g) brown sugar
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (6floz/170ml) neutral flavored vegetable oil
  • 2 large eggs , at room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons milk
  • 2 cups (7oz/210g) grated carrots
  • ½ cup (2 ½ oz/71g) toasted pecans, finely chopped (optional)
  • 2 cups (16oz/454g) cream cheese frosting

Instructions

  • Preheat the oven to 350°F (180°C) and line a 12 cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder and salt.
  • In another bowl, whisk together the oil, eggs, milk and vanilla.
  • Combine the wet and dry ingredients until well mixed. Fold in the carrots and the nuts (if using).
  • Divide batter evenly, up to ¾ of the way full.
  • Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Once the cupcakes are completely cool, you can frost them. I scattered extra toasted pecans over the frosting for a little extra something.
  • Store cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to 1 month. Defrost for two hours at room temperature.

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Clara Byrne
Clara Byrne
3 months ago

I wanted to make these into more of muffins instead of cupcakes, and I had success! I substituted some of the AP flour for wheat flour, I decreased the sugar, and added in some flaxseed meal, pumpkin pie spice, and raisins. These are incredible, the perfect balance of a moist, yet still light and fluffy texture. Note: be sure to finely grate your carrots, and do it yourself!

Katie Robertson
4 months ago

Can I replace the milk with oat milk in this recipe? Many thanks

Dorothy Kerwick
Dorothy Kerwick
4 months ago

Hi can this recipe be used in a loaf tin
Thanks

RTQL8_30
9 months ago

Hi Chef Gemma! I tried this recipe early this morning so my 4 yr old son can take a freshly baked goodie to school. I made it more kid-friendly by adding raisins instead of nuts, lessened the sugar too. It came out beautifully and yummy. I skipped the frosting, will definitely try it one weekend when the family can all enjoy in a leisurely brunch. I have also tried baking your small batch cupcakes (red velvet and vanilla) and your mug brownie and they all received a 2 thumbs up rating from my son. I like your no nonsense approach… Read more »

1 month ago

No pineapple?

Jean O'Reilly
Jean O'Reilly
3 months ago

Made the carrot cake cupcakes as Easter presents for my family. Of course we had to have a taste test and wow they were fab!! My only problem was the cream cheese frosting. I used a tub of philly…..can’t get a block in Ireland it turned out very runny I added more icing sugar but still didn’t thicken. They were still edibles!! Any suggestions Gemma on how to get a thicker frosting?

Viera
4 months ago

Very good recipe, thank you Gemma, I only used bit less sugar and replaced half of the oil with yoghurt, still with great result – moist muffins 🙂

geem
5 months ago

Hi! I want to bake this recipe in a 9 inch spring form pan. May I ask if what is the right temperature and baking time for this?

Gohann du Toit
7 months ago

I made these for my family and it got cleaned out before I could add icing.

I used the butter sugger grease method you used in the chocolate souffle video and it gave the crust a crispy caramel goodness to it.

Thank you for the love you put in your work.

Gohann 😜

Jordan R. Buraga
Jordan R. Buraga
8 months ago

My wife made this the other day and absolutely delicious and amazing…12 cupcakes is not enough for a 5 kids. They asked for more😍😍😍 thank you for sharing your recipes☺

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!