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Carrot Cake Cupcakes with Cream Cheese Frosting

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Homemade Carrot Cake Cupcakes, just like your grandma used to make topped with the best cream cheese frosting. This simple Carrot Cake Cupcake Recipe will be a family favorite. 

A perfect carrot cake cupcake in a yellow polka dot wrapper

Carrot Cake Cupcake Recipe

My go-to dessert for a party is always cupcakes. 

I always make my Grandmother’s Carrot Cake. People love carrot cake, and this recipe is by far the best one I’ve made. It’s moist, packed with flavor and super easy to make. They also make the perfect Carrot Cake Cupcake.

This recipe is so easy because it uses oil instead of butter, meaning you don’t have to wait for the ingredients to come to room temperature, or worry about really creaming together the butter and sugar.

I also recommend using shredded carrots (like the ones you’d top a salad with) and then pulsing them in a food processor to get the smaller pieces. It’s so much easier than have to shred your own carrots. 

When you make these into cupcakes, they do not rise a lot. It’s okay though because you are going to cover it with the most amazing cream cheese frosting!

You can choose to make this into a layer cake instead of cupcakes too. I’ve baked it using two 8-inch pans for my Sweet Potato Cake

A faux wood cake stand with carrot cake cupcakes on top

Make Gluten-Free Carrot Cake Cupcakes

I’ve made these cupcakes gluten-free more times than I can count. Sometimes I think my husband even prefer them gluten-free. I’ve also done it as a wedding cake! 

To make this recipe gluten-free, simple swap out a one-for-one cup gluten-free all-purpose flour, one that includes the xanthan gum. I’ve tried several different brands and we prefer King Arthur Gluten-Flour.

A measure for measure (one-for-one) means whatever amount of flour the recipe calls for, just swap out for the same measurements of gluten-free flour. 

A carrot cake cupcake with a bite taken out of it

My secrets to the Best Ever Cream Cheese Frosting

I am obsessed with cream cheese frosting. Years ago I started making a Martha Stewart recipe, which I ended up adapting to suit my own tastes.

  • Use equal parts butter and cream cheese which makes it a bit more stable
  • Start with COLD butter and cream cheese, I use it straight out of the refrigerator. This helps the frosting to be more stiff and can be piped immediately. 
  • It must be whipped for several minutes at different stages in the process. First you should whip the butter and cream cheese until it is really smooth, this will take a few minutes since you are using cold ingredients. You may need to scrape down the bowl occasionally. Then, once all the powdered sugar is incorporated, you should beat it again for another 2-3 minutes at a high speed. The more air you incorporate the better!

A close up photo of a Carrot Cake Cupcake with cream cheese frosting swirl

You know how I know this recipe is top notch (besides the facts that it’s grandma’s recipe)? Because my husband will eat it whenever I make it, especially when it is gluten-free. He doesn’t care much for sweets but there are a few things he always eats and this is one of them!

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A close-up shot of a classic carrot cake cupcake topped with a swirl of whipped cream cheese frosting

Carrot Cake Cupcakes

  • Author: Julianne
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 24


Everybody loves carrot cake, and my grandmother’s original recipe makes the best one you’ll ever taste. Topped with the fluffiest cream cheese frosting, these easy Carrot Cake Cupcakes turn her family-favorite dessert into perfect little single-serving treats!


For the Carrot Cake Cupcakes

  • 4 large eggs
  • 2 cups (380g) granulated sugar
  • 1 cup (236ml) vegetable oil
  • 2 cups (280g) all-purpose flour, or 1:1 gluten-free flour
  • 2 teaspoons (8.5g) baking soda
  • 1 teaspoon (5g) salt
  • 2 teaspoons (8.5g) cinnamon
  • 3 cups grated raw carrots
  • 1 cup chopped walnuts (optional)
  • 1 cup raisins (optional)

For the Whipped Cream Cheese Frosting

  • 1 cup (226g) unsalted butter, cold
  • 16 ounces cream cheese, cold
  • 67  (780g) cups powdered confectionary sugar
  • 2 teaspoons (10ml) vanilla extract
  • 2 tablespoon (30ml) heavy whipping cream or milk (optional)


Make the Cupcakes

  1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. Lightly beat eggs with a fork then add sugar and beat on low speed until smooth.  Next add the oil and continue to beat on low speed until well mixed.
  3. In a medium bowl, combine the dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated.
  4. Use a food processor to shred carrots into smaller pieces. Add shredded carrots to the batter and beat until combined. Fold in walnuts and raisins if desired.
  5. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full
  6. Bake for 18-22 minutes until slightly risen. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

Make the Frosting

  1. Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
  2. Add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
  3. Slowly add confectionary sugar and vanilla extract and beat until desired consistency is reached. I like to whip mine with the paddle attachment on my stand mixer on medium-high speed for at least 2 minutes to ensure my frosting is airy.
  4. If you find the frosting is too sweet, add 1 tablespoon heavy whipping cream and beat until well combined.
  5. Add an additional 1/2 C confectionary sugar for a stiffer consistency, if desired. Frost cooled cupcakes. Once frosted, keep these cupcakes stored in the refrigerator. Serve at room temperature.


  • To Store: Keep cupcakes refrigerated in an airtight container and bring to room temperature before enjoying. Eat within 2 days for the best results, or up to 4 days.
  • To Freeze: Freeze unfrosted cupcakes for 1-2 months by wrapping each one in plastic wrap and storing them in a freezer-safe container. Unwrap and thaw on the counter before frosting and enjoying.
Nutrition Information:
1 cupcake
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: carrots cupcakes, whipped cream cheese frosting, cream cheese frosting for carrot cake

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46 Responses
  1. Jessie

    I’m not sure what I’m doing wrong 🙁
    I’ve tried these twice and both times they’ve slightly overflowed and sunk in the middle.
    I’m not an expert baker but I do bake often. I’ve followed the recipe to a T.
    The cupcake tastes good. But they don’t look the best since I’ve had to scrap them off the pan since they’ve stuck along the edge.
    I’ve tried a few of your recipes and no problems and I will still be coming back to try others.

    1. Beyond Frosting

      Hi Jessie- I followed up with you via email with some additional questions to see if I can help problem solve. If they overflowed, you might be overfilling the liners. If they fell, then it could be a number of things. They may need to bake for longer, you may need new leveling agent, and I would also make sure the internal over temperature is fully reached 350 before you put the cupcakes in.

  2. Julie

    Recently made these and will definitely make them again as they were delish!!!!!!!!!!!!! Thank you for an easy and delicious recipe!!

  3. Merve

    I came a big fun of your site. Little question.. The difference between Biscoff Frosting and this is “Biscoff and Heavy Cream” are missing in this recipe. If we want to make this frosting do you think using heavy cream can be a good idea for softening the sugar taste? Or we will ruin the frosting if we add heavy cream?

    1. Merve

      Hi again,

      More important question, would be amazing if you can answer. In ingredients it is written “2 pkg (8 oz) Cream cheese”.

      Is that mean 2 package of 8oz cheese cream which is total 16oz?

  4. FS

    How stable is the cream cheese frosting? Will it keep its shape at around 80F degrees without melting? Thinking about making these for a summertime garden party.

    1. Beyond Frosting

      Hi there, I recommend refrigerating the frosting ahead of time, and then allow the frosting to rest 2 minutes before piping and then pipe before serving. 80 degrees and sunshine is not good for any frosting.

  5. Jocelyn @BruCrew Life

    I have a serious love for all things carrot cake! These look incredible…that frosting, oh my!!! I would love to be at a party with these bad boys!

  6. Hayley @ The Domestic Rebel

    I don’t much care for carrot cake cupcakes, but even I cannot resist these. They look so moist and perfectly fluffy and I LOVE that mountain of cream cheese icing! Swoon!

  7. June @ How to Philosophize with Cake

    Those look divine! Carrot cake is always good, and this looks like no exception 🙂

  8. Katelyn @munchie pie

    That frosting looks AMAZING! I love the way you said you made it too, with cold cream cheese and butter. I will need to try that, it looks so good!

  9. Nora @ Savory Nothings

    Aaah these look absolutely amazing!! We love carrot cake here in Switzerland and I’m always excited to try a new recipe!

  10. Ashton Swank

    Oooooh! Grandma recipes are always the best! And that frosting looks completely amazing. Thank you so much for being a part of this! You guys all make me feel so special 🙂

  11. Jocelyn (Grandbaby cakes)

    These are absolutely perfection. I love classic cupcakes like these. The flavor is always on point, and big congrats to Ashton! Super exciting!!

  12. Mir

    Cute little carrot on top. 🙂
    The best recipes are the most versatile ones, too! This one looks great. And I can’t argue with all the frosting! The tip about whipping cold cream cheese is super handy.

  13. Erin @ Miss Scrambled Egg

    Hands down, my favorite dessert is carrot cake. These cupcakes look so moist and decadent. I’m so excited for Ashton. Her life is going to be filled with so much joy when the baby finally arrives. 🙂

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