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+ servings
Servings: 14

Carrot Cake Cupcakes

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Carrot Cake Cupcakes


  • Cupcakes
  • 3 eggs
  • 1 1/2 cup shredded carrots
  • 1 cup sugar
  • 1 1/2 cup flour
  • 3/4 cup oil
  • 1 1/2 tsp baking bowder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 3/4 tsp salt
  • Frosting
  • 4-6 oz cream cheese
  • 3 tbsp unsalted butter
  • 2 cups powder sugar
  • 1 tsp vanilla extract


  1. Cupcakes
  2. Preheat oven to 350F. Line a cupcake pan with paper cupcake cups and set a side.
  3. In a large bowl beat eggs and add sugar, oil, carrots and vanilla. Mix until well combined.
  4. In a separate bowl combine dry ingredients - flour, baking soda, baking powder, cinnamon and salt.
  5. Start adding dry ingredients to the other mixture until just combined.
  6. Transfer mixture to muffin cups, filling each one about 3/4 of the way. I suggest using an ice cream scoop for fling the cups. This way your cupcakes will be the same size.
  7. Bake until toothpick inserted comes out clean. (15-20 minutes depending on your oven)
  8. Transfer to a cooling rack and let cupcakes cool completely.
  9. Frosting:
  10. Beat butter, cream cheese and concessioners sugar until fluffy. Add vanilla extract an mix for1 more minute. Transfer to a piping bag and decorate the cupcakes. (They need to be completely cool, before you add the frosting).
  11. There are multiple and fun ways to decorate carrot cake cupcakes. For this recipe I add red some colorful spring (Easter) sprinkles, which made them look beautiful!
Course: Dessert

Nutrition Information

Calories: 347, Fat: 18g, Saturated Fat: 4g, Cholesterol: 50mg, Sodium: 219mg, Potassium: 82mg, Carbohydrates: 43g, Sugar: 32g, Protein: 3g, Vitamin A: 2525%, Vitamin C: 0.8%, Calcium: 22%, Iron: 0.9%