Name: Carrot Cake Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1¾ cups all-purpose flour, spooned and leveled; 2 teaspoons baking powder; 1 teaspoon cinnamon; ¾ teaspoon sea salt; ½ teaspoon baking soda; ½ teaspoon ground ginger; ½ teaspoon nutmeg; ½ cup brown sugar; ½ cup cane sugar; ½ cup vegetable oil; 2 large eggs; ⅓ cup milk; 1 teaspoon vanilla extract; 2 cups finely grated carrots (6½ ounces); Cream cheese frosting, or vegan frosting, optional, for topping; Crushed pecans or walnuts, optional, for topping

Jump to Recipe Print Recipe

These Carrot Cake Cupcakes are a delightful blend of moist, spiced cake and creamy frosting, perfect for any occasion. Packed with freshly grated carrots, warm cinnamon, and a hint of nutmeg, each bite offers a comforting, homey flavor. The tender crumb pairs beautifully with the rich, velvety cream cheese topping, creating a balance of textures that’s simply irresistible. Ready in just 45 minutes, they’re a quick yet impressive treat that will have everyone reaching for seconds.

Whether you’re baking for a celebration or a cozy afternoon snack, these cupcakes bring a touch of sweetness to your day. The aroma of cinnamon and vanilla wafting through your kitchen is just the beginning. With their golden tops and luscious swirls of frosting, they’re as visually appealing as they are delicious. Easy to make and even easier to enjoy, these Carrot Cake Cupcakes are sure to become a favorite in your recipe collection.

Ingredients for Carrot Cake Cupcakes

1¾ cups all-purpose flour (spooned and leveled for accuracy)
2 teaspoons baking powder
1 teaspoon cinnamon
¾ teaspoon sea salt
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon nutmeg
½ cup brown sugar (packed)
½ cup cane sugar (or substitute granulated sugar)
½ cup vegetable oil (or substitute melted coconut oil)
2 large eggs (room temperature for best results)
⅓ cup milk (dairy or plant-based)
1 teaspoon vanilla extract
2 cups finely grated carrots (about 6½ ounces)
Cream cheese frosting or vegan frosting (optional, for topping)
Crushed pecans or walnuts (optional, for topping)

Step-by-Step Instructions

Preheat the oven to 400°F. Grease a 12-cup muffin tin or line it with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
In a large bowl, whisk together the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir in the grated carrots until well combined.
Pour the dry ingredients into the wet ingredients and mix until just combined. Avoid overmixing.
Use a ⅓-cup measuring cup to scoop the batter into the muffin cups, filling each about ¾ full.
Bake for 16 to 20 minutes, or until the cupcakes spring back to the touch and a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
Once cooled, decorate with cream cheese frosting and crushed pecans or walnuts, if desired.

Creative Topping Ideas for Your Carrot Cake Cupcakes

While cream cheese frosting is a classic choice, try experimenting with other toppings! A drizzle of maple glaze (1 cup powdered sugar + 2 tbsp maple syrup) adds a sweet, autumnal touch. For a crunchy twist, sprinkle with toasted coconut flakes or candied ginger. If you’re feeling adventurous, a dollop of lemon curd pairs beautifully with the spiced cake.

How to Store and Keep Your Cupcakes Fresh

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If frosted, refrigerate them for up to 4 days, but let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months—thaw and frost when ready to enjoy!

Easy Recipe Variations to Mix It Up

Swap out the grated carrots for zucchini or sweet potato for a fun twist. For a nut-free option, replace pecans with sunflower seeds or omit them entirely. If you’re vegan, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and plant-based milk. You can also add raisins or pineapple chunks for extra sweetness and texture.

Time-Saving Tips for Busy Bakers

Save time by using pre-grated carrots from the store—just make sure they’re finely chopped. Prepare the dry ingredients the night before and store them in a sealed container. If you’re short on time, skip the frosting and dust the cupcakes with powdered sugar for a simple yet elegant finish.

Essential Equipment for Perfect Cupcakes

For even baking, use a light-colored muffin tin and a cookie scoop to portion the batter. A wire rack is key for cooling the cupcakes properly, and a piping bag with a star tip makes frosting them a breeze. Don’t forget a microplane grater for finely grating the carrots!