Cozy flavors meet classic indulgence in carrot cake cupcakes.
Shredded carrots, warm spices, and a tender crumb come together in a moist, flavorful cake that’s topped with rich cream cheese frosting.
Each bite has the perfect hint of cinnamon and nutmeg, making these cupcakes comforting and irresistible.
How to Make Carrot Cake Cupcakes
They’re simple to bake yet feel special enough for afternoon tea or a weekend treat. Add chopped nuts or a sprinkle of cinnamon on top to make them extra delightful.
These carrot cake cupcakes are a must for anyone who loves traditional flavors done right. Bake a batch and enjoy a cozy, flavorful treat.
How to Get Your Carrot Cake Cupcakes Just Right
Carrot cake cupcakes are a comforting, spiced treat with a tender crumb and naturally sweet flavor.
To get them perfectly moist, flavorful, and evenly textured, it’s important to focus on ingredient preparation, mixing technique, and careful folding.
Room Temperature Eggs: Ensure your eggs are at room temperature. This helps them blend smoothly with the oil and dry ingredients, giving a tender crumb.
Grate Carrots Finely: Finely grated carrots release moisture evenly throughout the batter, keeping cupcakes soft without creating wet pockets.
Proper Mixing: Mix the dry ingredients first, then gradually incorporate oil and eggs. Avoid overmixing once the carrots are added, as this can make cupcakes dense.
Nuts Optional but Add Texture: If using walnuts or pecans, chop them evenly and fold gently to distribute without breaking down the nuts.
Common Mistakes to Avoid
Overfilling Liners: Fill liners two-thirds to three-quarters full. Too much batter can lead to overflow or uneven tops.
Skipping Spices: Cinnamon and nutmeg add depth and warmth. Omitting them can make the cupcakes taste flat.
Overbaking: Carrot cake is naturally moist; overbaking dries it out. Start checking at 18–20 minutes using a toothpick—it should come out with a few moist crumbs, not wet batter.
Not Cooling Properly: Frosting warm cupcakes can melt it and make it slide off. Always cool completely on a wire rack.
Tricks for Texture and Flavor
Moisture Boost: The natural moisture in grated carrots combined with oil keeps the cupcakes tender. A splash of milk enhances richness without thinning the batter.
Even Spice Distribution: Sifting or whisking the dry ingredients with the spices ensures every bite has consistent flavor.
Extra Tenderness: For a slightly softer crumb, use half brown sugar and half granulated sugar as this adds moisture and depth of flavor.
Timing & Technique
Baking Time: Bake around 20 minutes; adjust slightly depending on your oven. Toothpick should come out with a few moist crumbs.
Frosting Tip: For cream cheese frosting, beat until smooth and fluffy before applying. Chill briefly if you plan to pipe intricate designs.
Storage: Store frosted cupcakes in the refrigerator for up to 5 days. Unfrosted cupcakes can remain at room temperature in an airtight container for 2–3 days.
By following these tips, your carrot cake cupcakes will be moist, tender, and perfectly spiced every time—ideal for parties, afternoon treats, or just a comforting dessert.
Carrot Cake Cupcakes
12
cupcakes25
minutes20
minutesIngredients
1 ½ cups (170 g) grated carrots
1 ¼ cups (157 g) all-purpose flour
¾ cups (180 ml) avocado, vegetable, or canola oil
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar, packed
½ cup (60 g) chopped walnuts or pecans, optional
2 large eggs, room temperature
2 Tablespoons milk
1 ½ teaspoons vanilla extract
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 batch cream cheese frosting
Directions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl or the bowl of a stand mixer, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Add the oil and mix until incorporated. Then, add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- Mix in the vanilla extract and milk until the batter is smooth and well combined.
- Fold in the grated carrots and chopped nuts (if using) until everything is evenly distributed throughout the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds to three-quarters full.
- Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
Variation Tips
These Carrot Cake Cupcakes are wonderfully moist and full of flavor, but you can easily make them your own with a few creative twists.
Here are some ideas to customize them for different tastes and dietary needs while keeping their signature carrot-cake charm:
1. Add Fruit for Extra Moisture and Sweetness
- Pineapple twist: Fold in ½ cup of crushed pineapple (well-drained) for tropical sweetness and extra moisture.
- Apple variation: Add ¼ cup of grated apple or applesauce for a naturally sweet, tender crumb.
2. Switch Up the Nuts or Skip Them
Use toasted pecans, walnuts, or almonds for crunch and nutty depth.
For a nut-free version, omit the nuts entirely or add shredded coconut or pumpkin seeds for texture.
3. Spice It Your Way
Intensify the flavor by adding ¼ teaspoon ground ginger or a pinch of cloves. For a cozy, bakery-style flavor, replace cinnamon and nutmeg with pumpkin pie spice.
4. Lighten It Up or Make It Healthier
Substitute half the oil with unsweetened applesauce or Greek yogurt to reduce fat while keeping moisture.
Use whole wheat pastry flour or a 50/50 mix of all-purpose and oat flour for a slightly heartier texture.
5. Make Them Gluten-Free or Dairy-Free
For a gluten-free version, use a 1:1 gluten-free baking flour blend that includes xanthan gum.
To make it dairy-free, replace the milk with almond, oat, or coconut milk and use a vegan cream cheese frosting.
6. Fun Flavor Variations
- Orange-Carrot Cupcakes: Add 1 teaspoon orange zest to the batter and a touch of orange extract to the frosting for a bright citrus twist.
- Coconut-Carrot Cupcakes: Fold in ½ cup shredded coconut and top with toasted coconut flakes for a tropical flair.
- Chai-Spiced Carrot Cupcakes: Add ½ teaspoon cardamom and ½ teaspoon allspice for a fragrant, café-style variation.
7. Make Mini or Layered Versions
Turn them into mini cupcakes by baking for 10–12 minutes for bite-sized treats. Or double the recipe and bake in cake layers for a classic carrot cake look with the same moist texture.
Pro Tip: No matter which variation you choose, don’t skip the cream cheese frosting—it perfectly complements the spiced sweetness of the cupcakes!
Storage Tips
Carrot Cake Cupcakes stay wonderfully moist for several days when stored correctly.
Follow these storage tips to preserve their soft texture, rich flavor, and creamy frosting for as long as possible:
At Room Temperature (Unfrosted Cupcakes Only)
If you plan to frost later, store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
Make sure the container is completely sealed to prevent the cupcakes from drying out.
Avoid storing them in direct sunlight or a warm spot—heat can make the cupcakes sticky or cause spoilage.
In the Refrigerator (Frosted or Unfrosted)
Once frosted with cream cheese frosting, the cupcakes should be refrigerated since the frosting is dairy-based.
Place them in a cupcake carrier or airtight container and refrigerate for up to 5 days.
To enjoy them at their best, let the cupcakes sit at room temperature for about 30–45 minutes before serving. This allows the frosting to soften and the flavors to come through fully.
In the Freezer (Best for Long-Term Storage)
Both frosted and unfrosted cupcakes can be frozen successfully.
For unfrosted cupcakes, wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep fresh for up to 3 months
For frosted cupcakes, place them uncovered on a baking sheet in the freezer for 1–2 hours to harden the frosting, then wrap each cupcake gently in plastic wrap before transferring to a freezer-safe container.
To thaw, unwrap the cupcakes and let them come to room temperature for 1–2 hours, or thaw overnight in the refrigerator.
Reheating & Refreshing
If your unfrosted cupcakes have been refrigerated or frozen, warm them slightly in the microwave for 8–10 seconds before serving to restore their soft texture.
Do not heat frosted cupcakes, as the frosting can melt or separate
Storage Mistakes to Avoid
- Never refrigerate uncovered as this will cause the cupcakes to dry out and the frosting to form a crust.
- Avoid storing with strong-smelling foods like onions or garlic as cupcakes can absorb odors easily.
- Do not refreeze thawed cupcakes, as this can make the texture gummy and affect flavor.
With proper storage, your carrot cake cupcakes will stay moist, flavorful, and bakery-fresh, perfect for enjoying even days after baking.
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FAQs
Can I use pre-shredded carrots instead of grating fresh ones?
Freshly grated carrots are always best because they release natural moisture that keeps the cupcakes soft and tender. Pre-shredded carrots from the store are often dry and coarse, which can lead to denser, less flavorful cupcakes. If you must use them, rehydrate slightly by tossing with a teaspoon of water or milk before adding to the batter.
Can I make these cupcakes without nuts?
Absolutely. The chopped walnuts or pecans are optional and can be left out for a nut-free version without affecting the texture. If you’d still like some crunch, try substituting with shredded coconut, crushed pineapple, or even finely chopped dried fruit.
Can I substitute the oil with butter or applesauce?
Yes, though it will slightly change the texture. Butter gives a richer flavor but makes the crumb a bit firmer. If you prefer a lighter or lower-fat version, replace half (or all) of the oil with unsweetened applesauce—just note that the cupcakes will be slightly less moist and have a milder flavor.
How should I store these cupcakes, and how long do they last?
If frosted with cream cheese frosting, refrigerate the cupcakes in an airtight container for up to 5 days. Unfrosted cupcakes can be kept at room temperature for 2 days or frozen for up to 3 months. For the best texture, allow refrigerated cupcakes to come to room temperature before serving.
What’s the best way to serve Carrot Cake Cupcakes?
These cupcakes taste best slightly chilled or at room temperature. Garnish with a sprinkle of chopped nuts, a dusting of cinnamon, or a small piece of candied carrot for an elegant finish. They pair beautifully with tea, coffee, or a glass of cold milk.
