Some suggest carrot cupcakes are strictly for Easter but I’d argue they’re the perfect dessert year round! These cupcakes are easy to prepare, and are soft, fluffy and perfectly moist every time.
The cream cheese frosting is rich and creamy with just the right amount of tang to balance out the sweetness. I generally just slather on the frosting with a knife because I’m an animal who doesn’t have time or patience for pretty icing. I surely can’t be the only one!
But if you’re wanting to pipe on the frosting, I’ll point you towards this great resource AND encourage you to triple the frosting recipe - you’ll need a bit more to get that lovely layered effect.
INGREDIENTS
Here’s what you’ll need to make these carrot cupcakes (measurements listed in the full recipe at the bottom of this page)…
Cupcake Ingredients:
Wholemeal / Whole Wheat Flour - or you can use plain / all purpose flour instead. Brown SugarCinnamon & NutmegBaking Soda & Baking PowderSaltCarrotsCoconut OilVanillaEggs
Frosting Ingredients:
Cream CheeseButterIcing Sugar / Powdered Sugar
HOW TO GRATE CARROTS FOR CAKE
I know that pre-packaged bag of grated carrots in the store looks tempting BUT put it down. You NEED freshly grated carrots for this recipe. They are more moist and flavourful, and no one wants dry cupcakes. The easiest and best way to grate carrots for baking into cakes is to use the grate attachment on a food processor. Hand peel the skin, chop the ends then place the whole carrots in the food processor. Once you’ve finished just sift through and take out any large sticks that didn’t fully grate down. If you don’t have a food processor, you can also grate the carrots by hand. It’ll take a little longer and your guns will be on fire, but really that’s just an added bonus workout.
INSTRUCTIONS
MAKE THE CUPCAKES
Preheat oven to 180C / 350F. Combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt in a mixing bowl. Combine grated carrot, vanilla and oil in another mixing bowl. Slowly add the dry mixture to the wet mixture, stirring until just combined. Add beaten eggs and again stir until just combined - be careful not to overmix. Grease 12 cup muffin tray & fill each cup ⅔ of the way full. Bake for 15 minutes, or until a skewer comes out clean and the cupcakes are golden brown. Allow to cool completely before icing!
MAKE THE FROSTING
Beat the butter, cream cheese and vanilla in a bowl with a hand mixer until smooth. Add sugar in gradually, beating until smooth. Use either a piping bag or knife and spread icing evenly on top of the cupcakes. Try not to eat them all at once.
HOW TO STORE CUPCAKES
Got leftover cupcakes? Pop them in an airtight container in the fridge for 3-4 days. When you are ready to eat, leave the cupcake on the bench for 10 minutes to take the chill out of it. You could also freeze these cupcakes in an airtight container without frosting for a few months.
TOP TIPS
Be sure to grate fresh carrots for this recipe. Freshly grated carrots are more moist and flavourful than a bag of store bought grated carrots.Use the grater setting on your food processor to grate your carrots. Remove any large pieces before adding them to the mixture. Don’t have a food processor? Just grate by hand.Although the recipe doesn’t call for them, feel free to add some chopped walnuts or raisins to the batter if that sounds good to you. You could also sprinkle chopped walnuts on the icing for a stylish finish.Every oven is different - be sure to keep an eye on the cupcakes as they cook.Make sure your cream cheese and butter are at room temperature before making the frosting. This will help them cream together easily and give you a smooth frosting that’s perfect for spreading.If you are wanting to pipe the frosting on your cupcakes OR just simply love an extra thick frosting - triple the frosting ingredients.Store any leftovers in an airtight container in the fridge for 3-4 days. When you are ready to eat, leave the cupcake on the bench for 10 minutes to take the chill out of it.
MORE DELICIOUS DESSERTS
Easy Banana CakeBEST ever Chocolate Caramel SliceSnickers Nice CreamApple Crumble MuffinsEasy Apple CakeMini Apple CrispsOR see all Dessert Recipes
If you’ve tried these Carrot Cupcakes I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. First published April 15, 2019. Updated March 30, 2021 with more tips, photos etc. No changes to the recipe.
Be sure to grate fresh carrots for this recipe. Freshly grated carrots are more moist and flavourful than a bag of store bought grated carrots.
Use the grater setting on your food processor to grate your carrots. Remove any large pieces before adding them to the mixture. Don’t have a food processor? Just grate by hand.Although the recipe doesn’t call for them, feel free to add some chopped walnuts or raisins to the batter if that sounds good to you. You could also sprinkle chopped walnuts on the icing for a stylish finish. Every oven is different - be sure to keep an eye on the cupcakes as they cook. Make sure your cream cheese and butter are at room temperature before making the frosting. This will help them cream together easily and give you a smooth frosting that’s perfect for spreading. If you are wanting to pipe the frosting on your cupcakes OR just simply love an extra thick frosting - double the frosting ingredients. Store any leftovers in an airtight container in the fridge for 3-4 days. When you are ready to eat, leave the cupcake on the bench for 10 minutes to take the chill out of it.
NUTRITION
Nutrition information was estimated with a nutrition calculated based on one cupcake with frosting.
