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A carrot cake cupcake with a bite taken out of it.

Carrot Cake Cupcakes

  • Author: Lindsay Conchar
  • Prep Time: 50 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12-14 cupcakes
  • Category: Cupcake
  • Method: Baking
  • Cuisine: American


Loaded with warm spices and exciting mix-ins and topped with the best cream cheese frosting, these moist carrot cake cupcakes are sure to win a place in your heart.


Carrot Cake Cupcakes

  • 530g (a little more than 1 pound) raw carrots
  • 1 1/4 cups (163g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch ground cloves
  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (112g) packed light brown sugar
  • 1/4 cup (52g) granulated white sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup (8 oz can) drained crushed pineapple, optional
  • 1/2 cup (36g) sweetened coconut flakes, optional
  • 6 tbsp (40g) chopped toasted pecans or walnuts, optional
  • 1/4 cup (38g) raisins, optional

Cream Cheese Frosting

  • 8 oz (226g) cream cheese, room temperature
  • 1/2 cup (112g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1 tsp vanilla extract
  • Carrot topper


Make the cupcakes

  1. Peel the carrots, then grate them just until you have 1 3/4 cups (175g) of grated carrots. Cover the grated carrot and set in the fridge.
  2. Chop the remaining raw carrots into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
  3. Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 3/4 cup plus 2 tablespoons (210ml) of carrot puree. Set aside to cool while you make the cake batter.
  4. Prepare a cupcake pan with cupcake liners. Preheat oven to 350°F (176°C).
  5. Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside.
  6. Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time, but do not over mix either.
  7. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  8. Add half of the dry ingredients to the batter and mix until mostly combined.
  9. Add the carrot puree (it can be warm or cold) and mix until well combined.
  10. Add the remaining dry ingredients and mix until combined. Do not over mix the batter.
  11. Stir in the grated carrots, pineapple, coconut, pecans and raisins (if using them all). Do not over mix.
  12. Fill the cupcake liners most of the way full. They don’t rise a whole lot. I did 74g of batter per cupcake. Bake 20-23, or until a toothpick inserted into the center comes out clean.

Make the frosting and assemble

  1. Combine the cream cheese and butter and mix until well combined and smooth.
  2. Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add the vanilla extract and mix until well combined and smooth.
  4. Add the remaining powdered sugar and mix until well combined and smooth.
  5. Use a large round piping tip to pipe the frosting onto the cupcakes. I used Ateco tip 808.
  6. Top the cupcakes with a carrot topper, if desired. Refrigerate until ready to serve and serve at room temperature. Cupcakes are best if eaten within 3-4 days.


  • Serving Size: 1 cupcake
  • Calories: 543
  • Sugar: 58.1 g
  • Sodium: 279.2 mg
  • Fat: 27 g
  • Carbohydrates: 73.8 g
  • Protein: 4.7 g
  • Cholesterol: 80.6 mg