These cupcakes are always a hit as they are soft, moist and delicious! You can easily add in our favorite nuts or raisins to make this recipe your own. You are going to love this carrot cake cupcakes recipe!
Carrot Cake Cupcakes are my favorite way to eat carrots!
My sister has always loved carrot cake and I used to think she was crazy. Vegetables are meant to be vegetables and desserts are meant to be desserts. I wasn’t sure why anyone would want to mix the two.
Then I created these delicious super moist chocolate zucchini muffins and my mind was forever changed. Now, I think we should always be trying to mix vegetables and desserts.
These cupcakes are my favorite why to enjoy carrots! The carrots are grated for this recipe so you can hardly tell that they’re there.
I always feel less guilty when I enjoy moist carrot cake cupcakes but I’m getting some vegetables in my diet too! Hahaha. I’m kidding. I love carrots but these cupcakes are amazing.
Ok now that we all have agreed that these cupcakes are easy and delicious let’s continue with my favorite tips and tricks to make sure that you are able to make the perfect cupcakes as well.
What supplies do you need to make these easy carrot cake cupcakes?
You will need a muffin tin to cook the cake portion of this recipe in. These are the ones that I currently have and I love it. I have had them for awhile now too. They are wearing well and easy to wash.
I also have this silicone muffin pan. These work great as well and it’s so easy to remove the cupcakes from this tins. Either of these pans will work perfectly to create these easy carrot cake cupcakes.
Also, I recommend a hand-held mixer to combine the cupcake ingredients and the frosting. I have this KitchenAid hand held mixer and I love it. I have had it for a few years now and it works great every time.
You can also use a stand mixer as well but it’s not needed so don’t worry if you don’t have one. This stand up mixer does make it easy to create these delicious cupcakes as you can throw all the ingredients in the mixer and it will do all the work.
That’s all you’ll need to create this great recipe.
What is needed to make this delicious Carrot Cake Cupcakes Recipe?
Ok, this recipe is to make these carrot cake cupcakes from scratch, but don’t be intimidated by the ingredients list. I promise that this recipe is easy and the results are worth it.
Here is what you’ll need to make the cupcakes:
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking soda
- Canola oil
- Vanilla Extract
- Finely Shredded Carrots
- Chopped Walnuts or Pecans (Optional)
- Raisins (Optional)
Here is what you’ll need to make the delicious cream cheese frosting for this recipe:
- Cream Cheese, softened
- Unsalted butter, softened
- Powdered Sugar, sifted
- Vanilla Extract
Even though it may seem like a lot, I promise that it’s not. I have seen a lot of recipes that use crushed pineapple instead of the buttermilk to make the cupcakes moist. I have tried both and I prefer to use buttermilk as it creates a perfectly smooth and moist cupcake to enjoy.
For the canola oil, I have used vegetable oil and melted coconut oil for when I was out and both worked great, so use whatever you have on hand.
Have you ever made your own homemade Vanilla Extract?
Vanilla extract is needed for this recipe and I just recently started to make my own. I’m addicted! It’s so easy to make and really does add more flavor to my baking recipes.
I wrote an entire post on how to make your own vanilla extract here. It only takes 2 ingredients to create and I was able to make it in under 5 minutes. Also, I save a lot of money by making my own vanilla extract instead of using the store bought kind.
I hope you try it out and don’t forget to let me know what you think in the comment below!
Ok now that you have all the necessary ingredients, let’s continue to learn how to make this cake recipe.
How do you grate carrots for carrot cake?
I do recommend that you grate your own carrots for this recipe. The store bought pre-shredded carrots are generally too thick for this recipe. I don’t love biting into a big piece of carrot in these cupcakes. Grating your own will ensure that they are finely shredded and will help make these cupcakes moist.
This recipe requires approximately 3 cups of shredded carrots which is approximately 4 medium size carrots. I completely peel the carrots and then I grate them on my cheese grater on the finest setting. This is the cheese grater that I have and I love it.
A box grater like this one will also work perfectly as well. I have heard that some people use a food processor, but I find that I generally get carrot puree instead of shredded carrots with my food processor which is not what is needed for this recipe.
You want the carrots to be fine and they will be wet which is prefer because these means they are going to add this moisture to the cupcakes and will help add to their delicious flavor.
How do you make carrot cake cupcakes from scratch?
Ok let’s get started with how to make these delicious and easy carrot cupcakes from scratch.
First preheat oven to 350 degrees and fill your cupcake pan with paper liners. I know that some people skip the cupcake liners but I don’t recommend it. Even if you grease the pan, I find it’s difficult to remove the cupcakes from the pan without them completely falling apart.
Then in a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together. I just whisk these ingredients by hand and a mixer is not needed for this step. This bowl is what expert bakers refer to as the dry ingredients.
Then in a separate bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots. This is the step that I use my hand held mixer or stand mixer to thoroughly combine these ingredients. This are our wet ingredients.
Next add the dry ingredients to the wet ingredients and stir to combine.
Then Fold in your walnuts and raisins. These ingredients are completely optional. I love them in these cupcakes but you do not like nuts or raisins in your desserts then it’s fine to leave them out. The cupcakes will still be delicious, I promise.
Next divide the batter into the cupcake liners. I use a 1/4 cup to place the batter into the liners until they’re approximately 3/4 full. Then bake the cupcakes for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
Then all the cupcakes to cool completely. After the baking time, I remove the cupcakes from the pan and place them on a wire rack to allow them to cool.
How do you make the perfect cream cheese frosting for these cupcakes?
While the cupcakes are cooling, I create the frosting for these cupcakes.
To make this perfect cream cheese frosting, add the cream cheese and butter in large mixing bowl and beat until creamy and smooth.
Then gradually add the powdered sugar 1/2 cup at a time until it’s well incorporated. Next add the vanilla extract and beat until the frosting is smooth.
Then use this delicious frosting to frost each cupcake and they are ready to be devoured.
Easy carrot cake cupcake topping ideas:
I love topping these cupcakes with a few chopped up pecans or walnuts. It’s add the perfect touch to the top of the cupcakes and is easy to do.
You can also add a few raisins as well. I have also seen some use small candy carrots and they are adorable as well. There are lots of candy carrot options on amazon here.
Can carrot cake cupcakes be frozen?
Yes definitely. Generally, I prefer to freeze them without frosting. I flash freeze the cupcakes by placing them on a baking sheet and freeze them for 1 hour. Then after that time I transfer the cupcakes to a freezer bag to freeze for up to 3 months.
Then when you’re ready to enjoy these cupcakes, allow them to thaw at room temperature and then frost so you can enjoy them.
You can also freeze these cupcakes with frosting on top. I wrap each cupcake separate in plastic wrap and store them in the freezer. Then when I want a sweet treat, I allow the cupcakes to thaw at room temperature and then enjoy!
Print this Carrot Cake Cupcakes Recipe below:
This carrot cake cupcakes recipe from scratch is easy to make and will be a family favorite. These moist carrot cake cupcakes are perfect for any occasion!
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 4 eggs beaten
- 1 cup canola oil
- 1/2 cups buttermilk
- 1 teaspoon vanilla
- 3 cups finely shredded carrots
- 3/4 cup chopped walnuts or pecans
- 3/4 cup raisins
- 1 package 8 oz cream cheese, softened
- 4 tablespoons ½ stick unsalted butter, softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees and fill cupcake pan with liners
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
- In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.
- Add carrot mixture to flour mixture and stir to combine.
- Fold in walnuts and raisins.
- Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely
- Add cream cheese and butter in large mixing bowl and beat until creamy and smooth.
- Gradually add powdered sugar.
- Add vanilla extract.
- Beat until smooth.
- Frost cooled cupcakes.
This recipe can also be made into a 13x9 cake. Bake for 30 minutes or until a toothpick inserted in the center comes out clean
Try these other easy cupcake recipes:
- Mini Brownie Cupcakes Recipe
- Low Calorie Lemon Cupcakes
- Pumpkin Cupcakes with easy Cream Cheese Frosting
- S’mores Cupcakes Recipe
- Girl Scout Cookie Thin Mint Cupcakes Recipe
- Angel Food Cupcakes
- Homemade Twix Bar Cupcakes
- Chocolate Peanut Butter Cupcakes
- Orange Soda Cupcakes
- Cherry Limeade Cupcakes