Name: Carrot Cake Cupcakes
Yield: 12

Carrot Cake Cupcakes Recipe that’s moist, tender, and evenly spiced, topped with cinnamon cream cheese frosting and crunchy pecans!

author’s note

My Dad’s Favorite Dessert, EVER!

My dad’s favorite dessert has always been carrot cake. For years, I made it for birthdays, holidays, and just about any excuse I could find. After testing and tweaking the recipe more times than I can count, I finally landed on the version my family loves most.

Once my kids got involved in the kitchen, though, making a full layered cake became a little more… chaotic. Tiny hands tend to move faster than I can keep up with, especially when sugar is involved. So I turned that favorite carrot cake into cupcakes.

These cupcakes have the same soft, moist crumb and cozy spice blend, but they’re easier to mix, bake, and serve. Now my toddler asks to make “carrot cake cupcakes” almost every Sunday, and they disappear just as fast as we can frost them.

Wet and dry ingredients being prepped in separate bowls.

Carrot Cake Cupcakes Recipe Ingredients

Ingredient	Tips or Swaps
Fresh carrots	1 Tip: Grate carrots by hand for ultra-moist cupcakes. Store-bought shreds are too big and dry!
Applesauce	Use unsweetened; if you’ve never tried making your own from-scratch applesauce you need to give it a try!
Oil	Use vegetable or canola oil
Brown sugar	Light or dark brown sugar both work
Warm spices	Adjust cinnamon to taste
Cream cheese	Use full-fat for best texture in the frosting

Wet and dry ingredients being combined and mixed together and then added to a prepared muffin pan to bake.

How To Make This Carrot Cake Cupcakes Recipe

Mix dry ingredients in one bowl.
Beat sugars and eggs until smooth.
Add applesauce, vanilla, and oil.
mix in carrots and dry ingredients just until combined.
Fill liners and bake until a toothpick comes out clean.
Cool completely, then frost with cinnamon cream cheese frosting.
Finish with pecans if desired.

Featured Comment

“I keep coming back to this recipe, year after year! My family all raves over these cupcakes! They make the reliable dessert for Easter…satisfying and moist. Thanks the cook!”
– Brooke

chelsea’s recipe tip

How To Know When Cupcakes Are Done:

This carrot cake cupcakes recipe should be slightly domed with golden-brown tops.

Toothpick test: Stick a toothpick in the center—if it comes out clean or with a few soft crumbs, they’re done. No toothpick? Lightly press the top—if it bounces back, they’re ready.

Quick Tip

This recipe makes plenty of frosting for generously topped cupcakes. For less, halve the recipe or use extras as a fruit dip or spread on waffles or pancakes!

Cream cheese frosting being mixed together.

Variations

Switch Things Up

Gluten-Free: Use gluten-free flour instead of regular flour.
Nuts or Raisins: Put in some chopped nuts or raisins for extra crunch and sweetness.
Pineapple: Mix in some crushed pineapple to make the cake moist and fruity.
Switch Up The Frosting: Add a plain vanilla frosting or a vanilla/chocolate buttercream on this carrot cake cupcakes recipe.