Simple and Sweet Carrot Cupcakes for Any Occasion
These carrot cupcakes with cream cheese frosting are a simple, delicious treat that feels just the right amount of homemade. The cupcakes are soft, moist, and spiced with cinnamon and walnut, with plenty of finely grated carrot in each bite.
I like how easy the batter comes together—no mixer required, just a bowl and a spoon. The cream cheese frosting is tangy, smooth, and not overly sweet, making it the perfect pairing for the subtly spiced cake. You can top them with chopped walnuts, a dusting of cinnamon, or keep them plain and classic.
Whether it’s springtime, a birthday, or you just feel like baking something comforting, these cupcakes always turn out just right. Definitely one of those recipes to keep handy all year round.
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Equipment You Will Need
- Measuring cups and spoons
- Grater
- Knife
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Spatula
- Wire cooling rack
- Piping bag and star tip
Carrot Cupcakes
These Carrot Cupcakes with Cream Cheese Frosting are soft, moist, and full of warm spice and shredded carrot in every bite. Topped with tangy, creamy frosting, they make a simple and delicious treat for spring celebrations or anytime you’re craving something sweet.
- Total Time: 30-34 minutes
- Yield: 18
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts or pecans (optional)
For the frosting:
8 oz (225g) cream cheese, softened
1/4 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
- Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
- Fill each cupcake liner about 3/4 full of the batter.
- Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting.
- Stir in the vanilla extract and mix until incorporated.
- Assembly the cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.
- Optionally, you can sprinkle cinnamon and chopped nuts on top of the frosting for decoration.
- Prep Time: 10 minutes
- Cook Time: 20-24 minutes
- Category: Cakes
Step-By-Step Process
Carrot Cupcakes are perfect for Easter, birthdays, or anytime you want an easy dessert that feels a little special. They’re simple to make, great to share, and can be dressed up or kept casual depending on the occasion.
If you enjoy baking treats that balance sweet and spiced flavors, explore more dessert recipes on the blog. There are plenty of easy ideas waiting to be tried.
If you love these cupcakes, be sure to try the Mixed Berry Cupcakes and Almond Kiwi Cupcakes—both are fun and easy to bake. For more sweet and simple bakes, check out this collection of easy cupcake recipes perfect for any celebration or craving!
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