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Carrot Cake Cupcakes with cream cheese frosting on a white cake stand, topped with chopped nuts and sprinkles

Carrot Cake Cupcakes

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  • Author: Adapted from <a href="http://www.susanbranch.com/three-layer-carrot-cake/" target="_blank">Susan Branch</a>
  • Total Time: 50 minutes
  • Yield: 16 to 18 Cupcakes 1x

Description

Soft, perfectly spiced carrot cake cupcakes made with fresh carrots, pineapple, coconut, and golden raisins, topped with a rich and creamy cream cheese frosting. This easy cupcake version of a classic carrot cake is full of flavor, texture, and easy to put together!

Ingredients

Units Scale

For the Cupcakes

  • 2 eggs, well beaten
  • 1/2 cup golden brown sugar, packed
  • 1/2 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose, unbleached flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups fresh carrots, finely grated
  • 1/4 cup shredded coconut
  • 4 ounces canned crushed pineapple
  • 1/2 cup golden raisins
  • 1/4 cup walnuts, coarsely chopped

For the Frosting

  • 1/2 cup unsalted butter, softened to room temperature
  • 8 ounces cream cheese, softened to room temperature
  • 3 cups powdered sugar, sifted (more as desired)
  • 1 to 2 tablespoons heavy whipping cream (as needed)
  • 1 tablespoon vanilla paste (substitute with vanilla extract if not available)
  • 1/8 teaspoon sea salt

Instructions

Make the Cupcakes

  1. Preheat the oven to 350˚F. Line two standard 12-cup cupcake pans with cupcake liners. Set aside. (I used double liners for extra structure). Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and nutmeg Set aside.
  3. Using a stand mixer or a beat together the eggs, oil, vanilla extract, and sugars until light and fluffy, about 3 minutes..
  4. Stir in the carrots, pineapple, and shredded coconut, mixing until just combined.
  5. Add the flour mixture into egg mixture and mix until just combined.
  6. Add chopped walnuts. Whisk until just combined. Do not overmix!
  7. Fill the cupcake liners about 2/3  full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely on a wire rack before frosting..

Make the Frosting

  1. In a stand mixer, whisk the butter until light and creamy, 3 to 5 minutes.
  2. Sift in the powdered sugar. Add vanilla paste or vanilla extract. Whisk until light and smooth, about 2 to 3 minutes. Be careful not to over whip!
  3. Frost the cooled cupcakes by piping or with an offset icing spatula. Top with sprinkles and sanding sugar as desired!

Equipment

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://www.aberdeenskitchen.com/2026/03/carrot-cake-cupcakes/