These carrot cake cupcakes are wonderfully moist, perfectly spiced, and crowned with the most dreamy cream cheese frosting. They are simple to make and convenient to serve, making them ideal for any occasion.

carrot cake cupcakes on a cake stand with a pink linen napkin

Why you’ll love this recipe:

  • Irresistible flavor combination: These cupcakes combine the warm, comforting flavors of cinnamon, ginger, and nutmeg with brown sugar and vanilla, creating a taste sensation that’s both nostalgic and utterly delicious.
  • Moist and tender: Thanks to the addition of grated carrots and sour cream, these cupcakes boast a soft and fluffy, moist and tender crumb that melts in your mouth with every bite.
  • Silky-smooth frosting: Topping off these delightful treats is a luscious cream cheese frosting that strikes the perfect balance between sweet and tangy, elevating the cupcakes to a whole new level of decadence.
carrot cake cupcakes on a cake stand with a pink napkin and flowers

Ingredients you’ll need:

  • all-purpose flour
  • ground cinnamon, ginger, and nutmeg
  • baking soda and salt
  • vegetable or canola oil
  • brown and granulated sugar
  • sour cream or plain yogurt
  • eggs
  • vanilla extract
  • carrots
  • full-fat cream cheese and unsalted butter
  • powdered sugar

How to make carrot cake cupcakes:

(the ingredient amounts are listed in the printable recipe card further below)

process shots of how to make carrot cake cupcakes
  1. In a medium bowl, toss together the flour, baking soda, spices, and salt. Set aside.
  2. In a large bowl, whisk together the oil, sugars, sour cream, eggs, and vanilla until smooth.
  3. Add the dry ingredients to the wet ingredients and stir until just combined, then fold in the shredded carrots.
  4. Spoon the batter into a muffin pan lined with cupcake liners. Bake at 350F for 18-20 minutes and let cool completely.
  5. To make the frosting: In a large mixing bowl, beat the cream cheese, butter, and vanilla together until combined. Mix in the powdered sugar until smooth.
  6. Top each cupcake with a dollop of frosting and spread it out with an offset spatula or the back of a spoon.
a bowl of cream cheese frosting and carrot cake cupcakes being topped with the frosting

Expert tips:

  • Finely grate the carrots – This will ensure even distribution throughout the cupcakes and a more delicate texture. Finely grated carrots also provide more flavor and moisture than coarsely grated carrots.
  • Use full-fat cream cheese – For a thick and creamy frosting, use full-fat cream cheese. Do not use light or fat-free.
  • Chill the frosting to thicken if needed – Cream cheese frosting is thinner than buttercream due to the extra water content from the cream cheese, so it helps to chill the frosting for a bit to thicken it before topping the cupcakes.

FAQ:

How to grate the carrots:

You can grate the carrots using the side of a box grater with the small smooth holes or a food processor with the small-hole blade attached.

How to decorate carrot cake cupcakes:

Start by frosting them with cream cheese frosting using a piping bag or spatula. Add texture with chopped nuts or a sprinkle of cinnamon. Elevate the presentation with toppings like edible flowers, shredded coconut, candied carrots, or fondant decorations.

Do carrot cake cupcakes need to be refrigerated?

Yes, they do. Because of the cream cheese frosting it’s best to store them in the fridge to prevent them from spoiling and maintain freshness for longer.

Can you freeze carrot cake cupcakes?

To freeze the frosted cupcakes, flash freeze them on a baking sheet for about an hour until frozen solid, then place them in an airtight container, label, and freeze for up to 1-2 months. When ready to enjoy, thaw the cupcakes in the refrigerator overnight or on the counter for a few hours before serving.

a carrot cake cupcake with cream cheese frosting with a bite missing

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Carrot Cake Cupcakes

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  • Author: Lily Ernst
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 minutes
  • Yield: 12 cupcakes
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These carrot cake cupcakes are wonderfully moist, perfectly spiced, and crowned with the most dreamy cream cheese frosting. 

Ingredients

Carrot Cake Cupcakes:

  • 1 ⅓ cup (165g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ teaspoon salt
  • ⅓ cup (80ml) vegetable oil or canola oil
  • ½ cup (100g) lightly packed brown sugar
  • ½ cup (100g) granulated sugar 
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream 
  • 1 cup finely grated carrot

Cream Cheese Frosting:

  • 1/2 block (4oz) full-fat cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 2 cups (240g) powdered sugar

Optional toppings:

  • 1/4 cup finely chopped walnuts/pecans
  • 1 tsp ground cinnamon

Instructions

Cupcakes:

  1. Preheat oven to 350F and line a muffin pan with cupcake liners.
  2. In a medium bowl, toss together the flour, baking soda, spices, and salt. Set aside.
  3. In a large bowl, whisk together the oil, sugars, sour cream, eggs, and vanilla until smooth.
  4. Add the dry ingredients to the wet ingredients and stir until just combined, then fold in the shredded carrots. Spoon the batter into a muffin pan lined with cupcake liners.
  5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 10 minutes then remove from pan and transfer them to a wire rack to cool completely.

Frosting:

  1. In a large mixing bowl, beat the cream cheese, butter, and vanilla together until combined. Mix in the powdered sugar until smooth. Chill in the fridge for 20 minutes or so if needed to thicken.
  2. Top each completely cooled cupcake with a dollop of frosting and spread it out with an offset spatula or the back of a spoon. Sprinkle with some chopped walnuts/pecans or a light dusting of cinnamon if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Bring to room temperature before serving.

Recipe adapted from Just So Tasty