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These carrot cake cupcakes are moist, decadent cupcakes topped off with a cream cheese frosting and caramel drizzle, and they will have your mouth watering before ever taking that first delicious bite!
Carrot Cake Cupcakes!
Carrot cake is one of the most classic desserts out there. It seems that anytime people see carrot cake as an option on a dessert menu, they go crazy about it. If you are a fellow lover of carrot cake, then you have to give these carrot cake cupcakes a try.
These cupcakes are so moist and delicious, but the best part is the cream cheese frosting and caramel drizzle! They are so amazing and they only take 30 minutes to put together. Not too bad for such a tasty dessert.
What is Carrot Cake?
At first glance or thought, you may think that carrot cake simply gets its name from being sort-of orange in color. But, did you know that carrot cake gets its name because it actually has carrots in it? That’s right, there are carrots in carrot cake.
I know what you’re thinking. You’re thinking, so…. you’re telling me this dessert is healthy right? Trust me, I thought the same thing. But, alas it’s still a dessert.
The beauty of it is that you won’t even notice the carrots in this cake. They will be grated up and mixed in with all of the other delicious ingredients. They just add a nice flavor and texture when mixed in with everything else.
Ingredients
Carrot cake has always been one of my favorites. If you haven’t tried it before, then you are really in for a treat here.
The ingredients are broken down into two parts. First, you have the carrot cake ingredients itself. You can use the same proportions for making cupcakes as you would for making a traditional carrot cake. But, when it comes time to put the mix into a pan, you’ll separate it into cupcake tins.
Carrot Cake Ingredients:
- 1 ⅔ cup oil
- 1 cup white sugar
- 1 cup brown sugar
- 6 eggs
- 1 Tablespoon vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg (optional)
- 1 lb carrots, shredded (about 2-3 large carrots)
The second part of the ingredients list is for the creamy and rich cream cheese frosting. It is super easy to whip together this homemade icing, and it truly takes your cupcakes to the next level!
Cream Cheese Frosting Ingredients:
- 8 oz package of cream cheese, softened at room temperature
- ½ cup butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla
PRO TIP: I like to top each cupcake with walnuts and caramel drizzle (as shown in the photos)! If you’d like to do this as well, you will want to add caramel and walnuts to your shopping list.
How to Make Carrot Cake Cupcakes
- Preheat oven to 350 degrees.
- Prepare a cupcake dish by either oiling and flouring or lining with cupcake liners. Set aside.
- In a large bowl, blend the oil and sugars until light and fluffy, about 2 minutes. Add in the eggs one at a time, as well as the vanilla. Set aside.
- In a separate small bowl, stir together the dry ingredients. Add slowly to the oil-sugar mixture, alternating with handfuls of the carrots.
- Scrap the batter out of the bowl into the prepared cupcake tins and bake for 18 minutes, but start testing around the 15-minute mark in case your oven runs hot. Test by inserting a cake tester or wooden toothpick into the center to check for uncooked batter.
- Cool your cupcakes on a baking rack for two minutes before removing them from the pan, to prevent them from breaking.
- Meanwhile, prepare your frosting! Start by blending together all of the icing ingredients. I used 2 cups of powdered sugar, but you might use more. It depends on your preference.
- When your cupcakes have cooled completely, begin icing them, adding generous coats of frosting.
- Garnish each cupcake with walnuts, then pour on the caramel sauce, if using.
Tips for Making Carrot Cake Cupcakes
Tip 1: Make sure to shred your carrots up to a very fine texture! I highly recommend this. To do so, I like to use a food processor. I have had carrot cake that left the carrots a bit chunkier, and although some may like it like this, personally, I’m not a huge fan.
I think it really makes the carrots stand out and when it comes to cupcakes it’s much better to have them blend in. It creates a much smoother and more moist texture overall for your cupcakes!
Tip 2: Be sure to let your cupcakes cool completely before putting the icing on them. If you put the icing on while they are still hot, it will for sure melt off and it makes for a huge, sticky mess!
Tip 3: This same recipe can be used to make an actual carrot cake, instead of cupcakes. However, if you choose to go this route you will have to change up the baking instructions. Instead, you’ll want to bake your cake for 35-45 minutes.
More Great Easter Desserts
Bunny Butt Cookies | Easter Bunny Cut Out Cookies | Rainbow Sprinkle Cookies | Lemon Blueberry Bread
Carrot Cake Cupcakes
These carrot cake cupcakes are moist, decadent cupcakes topped off with a cream cheese frosting and caramel drizzle, and they will have your mouth watering before ever taking that first delicious bite!
Ingredients
Carrot Cake Ingredients:
- 1 ⅔ cup oil
- 1 cup white sugar
- 1 cup brown sugar
- 6 eggs
- 1 Tablespoon vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg (optional)
- 1 lb carrots (shredded (about 2-3 large carrots))
Cream Cheese Frosting Ingredients:
- 1 8-oz package cream cheese (softened at room temperature)
- ½ cup butter (softened)
- 2 cups powdered sugar
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees.
- Prepare a cupcake dish by either oiling and flouring or lining with cupcake liners. Set aside.
- In a large bowl, blend the oil and sugars until light and fluffy, about 2 minutes. Add in the eggs one at a time, as well as the vanilla. Set aside.
- In a separate small bowl, stir together the dry ingredients. Add slowly to the oil-sugar mixture, alternating with handfuls of the carrots.
- Scrap the batter out of the bowl into the prepared cupcake tins and bake for 18 minutes, but start testing around the 15 minute mark in case your oven runs hot. Test by inserting a cake tester or wooden toothpick into the center to check for uncooked batter.
- Cool your cupcakes on a baking rack for two minute before removing them from the pan, to prevent them from breaking.
- Meanwhile, prepare your frosting! Start by blending together all of the icing ingredients. I used 2 cups of powdered sugar, but you might use more. It depends on your preference.
- When your cupcakes have cooled completely, begin icing them, adding generous coats of frosting.
- Garnish each cupcake with walnuts, then pour on the caramel sauce, if using.
Recipe Video
Recipe Notes
Tips
- Make sure to shred your carrots up to a very fine texture! I like to use a food processor. It creates a much smoother and more moist texture overall for your cupcakes!
- Be sure to let your cupcakes cool completely before putting the icing on them. If you put the icing on while they are still hot, it will for sure melt off and it makes for a huge, sticky mess!
How to Bake Into a Carrot Cake: This same recipe can be used to make an actual carrot cake, instead of cupcakes. You’ll want to bake your cake for 35-45 minutes.
Nutrition per serving
These are about to become your new favorite! Carrot cake is a winner no matter what, but having it in a cute cupcake form and topping it off with a rich, homemade cream cheese icing makes this recipe out of this world delicious.
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