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I love making these carrot cake cupcakes because they bring all of that cozy, spiced flavor of a traditional layer cake, but in the perfect size. The recipe comes together so quickly that I can have the batter ready for the oven in just 15 minutes. Every bite is a delicious mix of moist, tender carrot cake with that signature tangy cream cheese frosting. Perfect for a family brunch, an Easter dessert, or if you are just craving a sweet treat.
After making this recipe for years (I have a lot of carrot cake fans in my family), I found the secret to getting the texture just right. Shredding the carrots by hand with the small side of a box grater is key to getting the best consistency. It ensures the carrots blend seamlessly into the batter, adding natural moisture without weighing the cupcakes down. Combined with a mix of vegetable oil and room-temperature eggs, this method makes the softest, most tender cupcakes every single time.
If you love the flavors in this recipe, you have to try my Carrot Cake Bars and my Carrot Cake Stuffed Cookies next. You won’t be disappointed.
Key Ingredients & Why They Work
- Finely shredded carrots: You will need shredded carrots. I always shred fresh carrots by hand because they add natural sweetness and essential moisture to the batter.
- Vegetable oil: Using oil instead of butter is my favorite trick for carrot cake. It ensures the crumb stays extra moist and soft, even if you keep the cupcakes in the fridge.
- Pecans: I like to include finely chopped pecans. They add a wonderful texture and a subtle, earthy crunch that balances the sweetness of the cake. If you aren’t a fan of pecans, walnuts will work too.
- Cream cheese: You will need room-temperature cream cheese. Using a full-fat, block-style cream cheese creates a thick, rich, and stable frosting that holds its shape beautifully when piped.
See the recipe card for full information on ingredients and quantities.
How to Make Carrot Cake Cupcakes
Step 1: Prep your pan and dry ingredients
Preheat your oven to 350°F and line a standard cupcake pan with paper liners. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, baking soda, and salt.
Step 2: Mix the wet ingredients
Add the vegetable oil, room-temperature large eggs, and vanilla extract to the dry mixture. Use a handheld mixer on medium speed to blend the ingredients just until combined and no lumps remain.
Step 3: Fold and bake the cupcakes
Gently fold in the finely shredded carrots and chopped pecans. Fill each cupcake liner 2/3 full, then bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 8 to 10 minutes before moving them to a wire rack to cool completely.
Step 4: Whip the cream cheese frosting
In a large bowl, beat the softened cream cheese and room-temperature unsalted butter on medium-high speed for 2 to 3 minutes until smooth. Mix in the vanilla extract and salt. With the mixer on low, gradually add the powdered sugar. Add the heavy cream and beat for 1 to 2 minutes on medium-high until light and fluffy. 
Step 5: Pipe the frosting
Transfer the frosting to a large piping bag and swirl it onto the cooled cupcakes.
How to Decorate Carrot Cake Cupcakes
Decorating these cupcakes is incredibly fun and simple. I love to pipe a classic, tall swirl of cream cheese frosting using a decorative tip.
If you want to get creative, you can reserve some frosting to dye with orange and green gel food coloring. Then, you can pipe cute little miniature carrots directly onto the center of each frosted cupcake.
Substitutions & Variations
Gluten-Free Carrot Cake Cupcakes: You can easily swap the all-purpose flour for your favorite 1:1 gluten-free baking blend to make a delicious gluten-free version.
Nut-Free: If you have an allergy or simply prefer a smoother texture, omit the pecans entirely. You can easily bake these without nuts and still have a wonderful dessert.
Oil Substitutes: Canola oil, avocado oil, or any neutral baking oil will work perfectly in place of the vegetable oil.
Storage Tips
- Storage: Place your leftover frosted cupcakes in a covered container. Store them in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving to soften the frosting.
- Freezing: You can freeze the unfrosted cupcakes in an airtight, freezer-safe bag. Thaw them overnight in the refrigerator, then whip up a fresh batch of cream cheese frosting when you are ready to serve.
More Dessert Recipes You May Enjoy
Carrot Cake Cupcakes
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1½ cups finely shredded carrots
- ½ cup finely chopped pecans
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- ¾ teaspoon vanilla extract
- ¼ teaspoon salt
- 3-3½ cups powdered sugar sifted, start with 3 cups, add the additional ½ cup if needed.
- 2 tablespoons heavy cream
Optional Decorative Carrot Garnish
- ¾ cup reserved cream cheese frosting divided ½ cup + ¼ cup
- 2 drops orange gel food coloring
- 1 drop green gel food coloring
Instructions
Cupcakes
- Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners and set aside.
- Using a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda, and salt.1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Add the vegetable oil, eggs, and vanilla extract. Using a handheld mixer on medium speed, blend the ingredients just until well combined and no lumps remain.¾ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Fold in the shredded carrots and chopped pecans.1½ cups finely shredded carrots, ½ cup finely chopped pecans
- Fill each cupcake liner ¾ full. Bake for 23-25 minutes or until lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool in the pan for 8-10 minutes before transferring to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- To a large bowl add the softened cream cheese and unsalted butter. Using a handheld mixer on medium-high speed, beat for 2-3 minutes or until smooth and fluffy.8 ounces cream cheese, ½ cup unsalted butter
- Add the vanilla and salt, mixing again just until combined.¾ teaspoon vanilla extract, ¼ teaspoon salt
- With the mixer on low speed, add 3 cups powdered sugar, 1 cup at a time, until it is all incorporated.3-3½ cups powdered sugar
- Add the heavy cream and beat for an additional 1-2 minutes, starting on low and working up to medium-high, until the frosting is light and fluffy. It should be soft enough to pipe a decorative swirl onto the cupcakes. If the consistency is too soft, you can add the remaining ½ cup powdered sugar to reach the desired consistency.2 tablespoons heavy cream
- Transfer the frosting to a large piping bag, fitted with a decorative tip, and pipe the frosting onto each of the cooled carrot cake cupcakes. Note: If making decorative piped carrots for garnish, reserve ¾ cup of the frosting before adding to the large piping bag. You will also need to pipe the frosting onto the cupcakes in a flat pattern, not a tall swirl.
Optional Decorative Carrot Garnish
- To a small bowl add ½ cup reserved cream cheese frosting, to a second small bowl add the remaining ¼ cup reserved frosting.¾ cup reserved cream cheese frosting
- To the bowl with the larger amount of frosting, add 2 drops of orange gel food color and mix until uniform color. Add an additional drop of food color if desired for a darker frosting.2 drops orange gel food coloring
- To the second bowl, add 1 drop of green gel food coloring and mix until uniform color.1 drop green gel food coloring
- Transfer the orange frosting to a small piping bag, fitted with a small round piping tip, or you can just snip a small hole at the tip and set aside. Repeat with the green frosting.
- With the orange frosting, pipe a zig-zag pattern in the shape of an upside down triangle onto the center of the cream cheese frosted cupcake. Use the green frosting to pipe leaves onto the top of the carrot. Repeat until you have decorated all your cupcakes.
Jenn’s Notes
- Grate Your Own Carrots: Avoid pre-shredded bags. For the best moisture, use the small side of a box grater to shred them fresh.
- Frosting Tip: Use full-fat, block-style cream cheese (not the tub kind) for a sturdy, pipeable frosting.
- Pro Piping Tip: If your frosting feels too soft, refrigerate it for 15-20 minutes before piping. This firms it up for those tall, pretty swirls without needing extra sugar.
I haven’t made it yet but the ingredients sound amazing along with the icing. I was wondering if I can add raisins? Also, do I toast the pecans?
You can add raisins if you’d like, but I haven’t tested that variation. They should work fine in small amounts, just keep in mind they’ll add extra moisture and a different texture.
As for the pecans, you don’t have to toast them, but you absolutely can if you want a deeper, nuttier flavor. Just let them cool before mixing into the batter so they don’t affect the texture.