Classic Carrot Cake Cupcakes are moist, fluffy, and packed with warm spices, shredded carrots, and a hint of sweetness. Topped with a luscious cream cheese frosting, these cupcakes are perfect for birthdays, holidays, or any time you’re craving a classic dessert in a portable form.

Why You’ll Love This Recipe

Moist and flavorful with warm spices and fresh carrots.
Topped with creamy, tangy cream cheese frosting.
Perfect for parties, gatherings, or individual treats.
Easy to make with simple pantry ingredients.
Customizable with nuts, raisins, or coconut.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Granulated sugar
Brown sugar
Vegetable oil
Eggs
Vanilla extract
Freshly grated carrots
Chopped walnuts or pecans (optional)
Raisins (optional)

For the Cream Cheese Frosting

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Vanilla extract

Directions

Make the Cupcakes

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Whisk wet ingredients: In a separate bowl, beat together the sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
Combine ingredients: Gradually mix the dry ingredients into the wet ingredients. Fold in the shredded carrots, and if using, nuts and raisins.
Bake: Fill each cupcake liner about ¾ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Make the Frosting

Beat the cream cheese and butter together until smooth.
Add powdered sugar and vanilla and beat until light and fluffy.
Frost the cupcakes once they are completely cooled.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35–40 minutes

Variations

Nut-Free: Omit walnuts or pecans.
Gluten-Free: Use a gluten-free flour blend.
Healthier Version: Use applesauce instead of some of the oil.
Extra Flavor: Add shredded coconut or crushed pineapple.
Spiced Version: Increase cinnamon and add a pinch of ginger or allspice.

Storage/Reheating

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigerator: Keep frosted cupcakes in the fridge for up to 5 days.
Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.
Reheating: Bring to room temperature before serving.

FAQs

Can I use pre-shredded carrots?

Freshly grated carrots are best for moisture and texture.

Do I have to use nuts or raisins?

No, they are optional based on your preference.

Can I make these cupcakes ahead of time?

Yes, bake them a day in advance and frost them before serving.

What frosting pairs best with carrot cake cupcakes?

Cream cheese frosting is the most traditional choice.

Can I use whole wheat flour?

Yes, but the cupcakes will be denser. Use half whole wheat and half all-purpose for balance.

How do I make these cupcakes extra moist?

Use oil instead of butter, and don’t overmix the batter.

Can I make mini cupcakes?

Yes, bake at 350°F for about 10–12 minutes.

Do I need to refrigerate the frosting?

Yes, cream cheese frosting should be kept in the fridge.

Can I pipe the frosting?

Yes, but make sure the frosting is thick enough for piping.

How do I prevent my cupcakes from sinking in the middle?

Ensure the batter isn’t overmixed and don’t open the oven door too soon.

Conclusion

Classic Carrot Cake Cupcakes are a delicious, spiced, and moist dessert topped with rich cream cheese frosting. Whether for a holiday, birthday, or simple treat, these cupcakes are easy to make and always a crowd-pleaser. Try them today for a timeless favorite!