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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Julianne
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 24
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Everybody loves carrot cake, and my grandmother’s 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 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.


  • Serving Size: 1 cupcake
  • Calories: 565
  • Sugar: 67.3g
  • Sodium: 287g
  • Fat: 27.8g
  • Saturated Fat: 16.9g
  • Carbohydrates: 78.1g
  • Fiber: 1.2g
  • Protein: 4.3g
  • Cholesterol: 71.9mg