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Carrot Cake Cupcakes Recipe

Carrot Cake Cupcakes Recipe
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Carrot Cake Cupcakes Recipe: Cupcakes made from carrot cake that are rich, fluffy, and moist! These carrot cupcakes are usually a favorite because they are made from scratch with genuine shredded carrots and the option to add nuts or raisins that you may choose from. It is imperative that you finish them off with the most delicious cream cheese icing possible.

Carrot Cake Cupcakes Recipe


I will always consider carrot cake cupcakes to be my favorite way to consume the recommended amount of vegetables each day. If I were to be given a cupcake and a zucchini muffin for each hand, I would be able to satisfy the requirements of the bottom of the food pyramid.


  • 1 ¼ cups all-purpose flour (157g)
  • ½ cup granulated sugar (100g)
  • ½ cup light brown sugar packed (100g)
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cups canola oil (180ml)
  • 2 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 Tablespoons milk
  • 1 ½ cups grated carrots (170g)
  • ½ cup chopped walnuts or pecans, optional (60g)
  • 1 batch Cream Cheese Frosting


  1. Prepare the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a muffin tin with paper liners.
  2. Mix the flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl using an electric mixer or in the bowl of a stand mixer. Combine the ingredients by whisking them together.
  3. Incorporate the canola oil. Add the eggs one at a time, pausing after each addition to scrape down the edges of the bowl where the eggs were added. Mix thoroughly until everything is incorporated.
  4. Vanilla extract and milk should be stirred in.
  5. Carrots and nuts, if using, should be added. and whisk until everything is incorporated.
  6. Separate the batter into cupcake liners in an even manner, filling each one to a level that is ⅔ to ¾ filled. Put the mixture into the oven and bake it at 350 degrees Fahrenheit (175 degrees Celsius) for twenty minutes, or until a toothpick inserted in the middle comes out clean or with wet crumbs.
  7. Before decorating with cream cheese frosting, make sure the cake has totally cooled down.

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