Carrot Cake Cupcakes

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


You will love these moist carrot cake cupcakes with the best ever whipped cream cheese frosting.


  • 4 Eggs
  • 2 C Sugar
  • 1 C Oil
  • 2 C All-purpose baking flour
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 3 C Grated raw carrots
  • 1 C Chopped walnuts (optional)
  • 1 C Raisins (optional)
  • Whipped Cream Cheese Frosting Adapted from Martha Stewart
  • 1 C (2 sticks) Unsalted butter, cold
  • 2 pkg (8 oz) Cream cheese, cold
  • 2 tsp Vanilla bean paste or vanilla extract
  • 45 C Confectionary sugar


  1. Preheat oven to 350° and line a cupcake pan with liners.
  2. Lightly beat eggs with a fork. Add sugar and beat on low speed until smooth. Add oil and continue to beat on low speed until well mixed.
  3. In a medium bowl, combine flour, baking soda, salt and cinnamon and mix together. Slowly add flour mixture 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.
  5. Fold in walnuts and raisins if desired.
  6. Bake for 18-22 minutes until slightly risen. Insert a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcakes are done.Be sure to stir the batter occasionally as you scoop into the cupcake liners.
  7. Once cooled, top your carrot cake with your favorite cream cheese recipe!
  8. For the frosting
  9. Cream together butter and cream cheese until smooth and silky. Add vanilla extract until well mixed.
  10. Slowly add confectionary sugar and beat until desired consistency. 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 smooth.
  11. Add an additional 1/2 C confectionary sugar for a stiffer consistency if desired.
  12. You can refrigerate the frosting for several days. Allow the frosting to come to room temperature before using.
  13. Once cupcakes are frosted, they should be refrigerated.


Tip: you can use a clear Vanilla extract to keep your cream cheese a pure white color. I also use shredded carrots and then put them in a food processor to chop small. Shredded carrot are easier to work with! If using room temperature ingredients for the frosting, I like to refrigerate the frosting for about 30 minutes before I try to pipe my cupcakes. This will allow some time for the frosting to set and before a little bit stiffer so it will hold a nice shape. If you frost it right out of the mixer, it will be too soft to pipe.

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