Go Back
Carrot cake has long been a beloved dessert, known for its moist texture, aromatic spices, and delightful sweetness. Its rich history traces back to medieval Europe, where the use of carrots in cakes was a practical means of sweetening desserts when sugar was scarce. Over the years, this humble vegetable has transformed into a dessert staple, celebrated for its unique flavor profile and comforting qualities. Today, the classic carrot cake has evolved into a trendy cupcake version: the Delightfully Moist Carrot Cake Cupcakes.

Carrot Cake Cupcakes

Indulge in the joy of baking with these Delightfully Moist Carrot Cake Cupcakes. Perfect for any occasion, these fluffy cupcakes combine shredded carrots, warm spices, and crunchy walnuts for a flavor-packed treat. Topped with creamy cream cheese frosting, they not only look beautiful but also taste divine. This recipe transforms a timeless classic into a fun, portable dessert that will delight your friends and family. Enjoy the sweet nostalgia of carrot cake in cupcake form!
Print Recipe Pin Recipe

Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup vegetable oil

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 cups finely grated carrots (about 4 medium carrots)

½ cup crushed pineapple, drained

½ cup chopped walnuts (optional)

¼ cup raisins (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

Zest of 1 orange (optional, for added flavor)

Instructions
 

Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      Combine Wet Ingredients: In a large mixing bowl, combine the vegetable oil and granulated sugar; beat until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

        Incorporate Carrots and Pineapple: Fold in the grated carrots and crushed pineapple until evenly distributed.

          Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing just until combined. Avoid over-mixing. Gently fold in the walnuts and raisins if using.

            Fill Cupcake Liners: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                Make the Frosting: While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and mix well, then stir in the vanilla extract and orange zest if desired.

                  Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting using a spatula or piping bag.

                    Serve and Enjoy: Optionally, garnish with additional chopped walnuts or a sprinkle of cinnamon. Enjoy your deliciously moist carrot cake cupcakes!

                      Prep Time: 20 min | Total Time: 1 hour | Servings: 12 cupcakes