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Carrot cake cupcake topped with homemade cream cheese frosting on a plate

Carrot Cake Cupcakes with Homemade Cream Cheese Frosting

Carrot cake cupcakes are soft, spiced cupcakes topped with rich homemade cream cheese frosting. These moist and flavorful treats are perfect for gatherings, celebrations, or any dessert table.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 404
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 3/4 cup canola oil
  • 1 cup packed brown sugar (190 grams)
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
  • 1 cup + 2 tablespoons flour (160 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 3/4 teaspoon salt
Cream Cheese Frosting
  • 5 oz / 140 g cream cheese, softened
  • 5 tablespoons butter, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C). Grease a muffin tin with nonstick spray.
  2. Grate the carrots, then chop them into smaller pieces. A food processor can also be used, but the grated and chopped method provides the preferred texture.
  3. Whisk together the oil, brown sugar, eggs, and vanilla until combined. Fold in the carrots, then stir in the dry ingredients just until incorporated.
Baking
  1. Divide the batter evenly between the muffin cups, filling each about two thirds full.
  2. Bake for 16-17 minutes. Check the centers by gently pressing them; if they spring back, the cupcakes are ready. If not, continue baking for another 2-3 minutes. Cupcakes baked with paper liners may need closer to 19 minutes.
Frosting
  1. Beat the softened butter and cream cheese with an electric mixer until smooth.
  2. Add the powdered sugar and vanilla, then mix until the frosting is smooth and thick enough to pipe. If the frosting is too soft, chill it briefly to firm it up.
Serving
  1. Pipe the frosting onto the cooled cupcakes and serve immediately.

Notes

What Type Of Oil: This recipe was tested with avocado oil, vegetable oil, canola oil, and coconut oil. Coconut oil creates a rich texture when warm but can become firm and dry after cooling. Canola oil is a good choice because it keeps the cupcakes soft and moist for several days. Carrot Amounts: Carrot sizes vary, so weighing peeled and trimmed carrots helps keep the ingredient balance consistent. Making Carrot Toppers: Optional carrot toppers can be made by melting 3 squares of almond bark in the microwave for 90 seconds, checking every 30 seconds. Divide the melted almond bark between two bowls, color one light orange and one green with gel food coloring, then pipe small carrot shapes and tops onto parchment or wax paper. They cool in about 20 minutes and can be added to cupcakes. Sweetness of the Frosting: If the cream cheese frosting is too sweet, fold whipped cream into the prepared frosting to create a lighter texture with less sweetness. Liners vs. no liners: Baking without paper liners creates a crisp ridge and chewy exterior, while liners provide a traditional cupcake presentation.