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Frosted carrot cake cupcakes stacked on top of each other.

Carrot Cake Cupcakes

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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 45 minutes
  • Yield: 18-20 cupcakes 1x


Nothing says “home-baked goodness” quite like freshly-baked carrot cake cupcakes. 

These classic cupcakes are chock-full of spicy cinnamon and the natural sweetness of grated carrots, creating a moist, tender crumb that melts in your mouth. Topped with a generous swirl of tangy cream cheese frosting, each bite is pure indulgence.

I’ve adjusted my classic carrot cake recipe to create personal-size carrot cake cupcakes. Whip up a batch for special occasions or an everyday treat.



For the cake:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups shredded carrot

For the frosting:

  • 1 stick (8 tablespoons) butter, softened
  • 16 oz cream cheese, softened
  • 4 cups powdered sugar

Topping ideas:

  • Crushed nuts
  • Toasted coconut
  • Crumbled carrot cake – use one of the cupcakes and crumble it to provide a topping for the rest of the cakes


For the cake:

  1. Preheat your oven to 350 degrees. In a large bowl, whisk together the sugar, oil, eggs and vanilla until smooth.
  2. Add in the flour, cinnamon, baking soda and salt and fold in until a smooth cake batter forms without any lumps. Fold in the grated carrot.
  3. Line a cupcake pan with liners and evenly fill each one just barely to the top of the liner with cake batter. Bake for about 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  4. Repeat until all the batter has been used. Allow the cupcakes to cool completely prior to frosting.

For the frosting:

  1. Add the butter and cream cheese into a large bowl (or bowl of an electric mixer) and cream together on medium speed.
  2. Slowly mix in one cup of powdered sugar on low to medium speed at a time until the frosting is is smooth and creamy. Mix in the vanilla extract until combined.
  3. Once the cakes have cooled completely, layer and frost the cakes with about a 1/2 inch layer of cream cheese frosting on top. This can either be done by just smearing on with a butter knife, or piping on with a piping bag. Top with desired toppings and enjoy!


  • Frosted cupcakes will need to be stored in the refrigerator.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking


  • Serving Size: 1
  • Calories: 649
  • Sugar: 35g
  • Fat: 43g
  • Carbohydrates: 57.7g
  • Fiber: 8.1g
  • Protein: 10.7g
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