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featured carrot cake cupcakes

Best Carrot Cake Cupcakes Recipe

Course: Cake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Servings: 24 cupcakes
Calories: 351kcal
Simple to make and so delicious, these carrot cake cupcakes are too good not to try! Moist carrot cakes topped with a rich cream cheese frosting for a delicious bakery-style treat.
Print Recipe


For the Carrot Cake Cupcakes

  • 2 cups all-purpose flour 240 grams
  • 2 teaspoons baking soda 12 grams
  • 1 teaspoon kosher salt 3 grams
  • 2 teaspoons ground cinnamon 6 grams
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup vegetable oil 200 grams
  • cups granulated sugar 350 grams
  • 3 large eggs 150 grams
  • teaspoons pure vanilla extract 6 grams
  • 2 cups grated carrots 180 grams (about 2 large carrots)
  • 1 cup crushed walnuts 113 grams
  • ½ cup sweetened shredded coconut 43 grams
  • ¼ cup crushed pineapple 43 grams, well-drained
  • ½ cup raisins 75 grams (optional)

For the Cream Cheese Frosting

  • 16 ounces cream cheese 454 grams, room temperature (2 bricks)
  • cups powdered sugar 170 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ cup crushed walnuts 57 grams, for topping (optional)


  • Preheat oven to 350°F. Prepare a 12-count cupcake pan with a nonstick baking spray or line the wells with cupcake wrappers.
  • In a small bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
    2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
  • In a large bowl, whisk together the vegetable oil, sugar, and eggs. Add the flour mixture into the sugar mixture, add in the vanilla, and mix until well combined. Fold in the carrots, walnuts, coconut, pineapple, and optional raisins.
    1 cup vegetable oil, 1¾ cups granulated sugar, 3 large eggs, 1½ teaspoons pure vanilla extract, 2 cups grated carrots, 1 cup crushed walnuts, ½ cup sweetened shredded coconut, ¼ cup crushed pineapple, ½ cup raisins
  • Fill the wells or cupcake wrappers ¾ of the way full. Bake for 19-21 minutes, until the tops are golden brown and a toothpick comes out clean. Allow the cupcakes to cool in the pan for 2-3 minutes and then move them to a cooling rack to finish cooling.
  • Once the cupcakes are cooled completely, prepare the frosting.
  • In a large bowl, use a hand mixer to cream together the cream cheese, powdered sugar, and vanilla extract. Spread the cupcakes with frosting and top with some crushed walnuts. If the cupcakes will be piped and the frosting is too soft, add another ½ cup of powdered sugar to the frosting and blend it in well.
    16 ounces cream cheese, 1½ cups powdered sugar, 1 teaspoon pure vanilla extract, ½ cup crushed walnuts



  • Don’t overfill the cupcake papers as the batter will rise in the oven. Fill them 3/4 of the way.
  • This will frost 24 cupcakes with a spreading method or a piped rosette. If a fluffy swirl (similar to what was used in the photos) is desired then double this frosting recipe. Wilton tip 1M was used for the piping in the photos.
Storage: Store frosted cupcakes in the refrigerator for up to 3 days. Store unfrosted cupcakes in the refrigerator for up to 5 days or in the freezer for up to 3 months. 


Serving: 1cupcake | Calories: 351kcal | Carbohydrates: 37g | Protein: 4g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 269mg | Potassium: 147mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2069IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg