Carrot Cupcakes

Why You’ll Love This Recipe

Carrot cupcakes are tender, flavorful, and incredibly satisfying. They use simple pantry ingredients, come together quickly, and bake faster than a full cake. The carrots add wonderful moisture, while the spices make every bite comforting and aromatic. They’re great for customizing with nuts, raisins, or your favorite frosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
ground ginger
brown sugar
granulated sugar
eggs or flax eggs for a vegan version
neutral oil
vanilla extract
shredded carrots
crushed pineapple (optional)
chopped walnuts or pecans (optional)
raisins (optional)
cream cheese frosting or frosting of choice

Directions

1. Preheat the oven and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk the sugars, eggs (or flax eggs), oil, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir just until combined.
5. Fold in the shredded carrots and any optional add-ins such as pineapple, nuts, or raisins.
6. Scoop the batter into the prepared liners, filling each about two-thirds full.
7. Bake until the cupcakes spring back lightly when touched or a toothpick comes out clean.
8. Let cool completely before frosting.
9. Top with cream cheese frosting or your preferred frosting.

Servings and timing

Makes about 12 cupcakes.
Prep time: 15 minutes
Cook time: 18–22 minutes
Total time: 33–37 minutes

Variations

• Use whole wheat pastry flour for a heartier texture.
• Add shredded coconut for a tropical twist.
• Make them vegan with flax eggs and dairy-free frosting.
• Add orange zest for citrus brightness.
• Finish with toasted nuts or coconut flakes on top.

Storage/Reheating

Store frosted cupcakes in the refrigerator for up to 4 days.
Unfrosted cupcakes can be stored at room temperature for 2 days.
Freeze unfrosted cupcakes for up to 3 months.
If desired, warm unfrosted cupcakes for a few seconds before serving.

FAQs

Can I make these cupcakes vegan?

Yes, substitute flax eggs and use dairy-free frosting.

Why are my cupcakes dense?

Overmixing the batter can lead to heaviness; mix only until combined.

Can I use baby carrots?

Yes, just shred them finely.

Do I need to peel the carrots?

Peeling is optional; just wash them well.

Can I make mini cupcakes?

Yes; reduce the bake time to about 10–12 minutes.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect moisture and texture.

What frosting works best?

Cream cheese frosting is classic, but vanilla or maple frosting is also great.

Can I add pineapple?

Yes, crushed pineapple adds extra moisture and sweetness.

How do I keep them from sticking to the liners?

Use good-quality liners or lightly spray them before filling.

Can I make the batter ahead of time?

It’s best to bake immediately because the leavening agents activate quickly.

Conclusion

Carrot cupcakes offer all the warm, comforting flavors of classic carrot cake in a perfectly portioned treat. Easy to make, wonderfully moist, and customizable with your favorite add-ins, they’re ideal for celebrations or simple everyday baking. Enjoy them with creamy frosting for the ultimate sweet delight.

Carrot Cupcakes

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Soft, moist, and warmly spiced carrot cupcakes that deliver all the classic carrot cake flavor in a convenient handheld treat.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 33–37 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs or 2 flax eggs (for vegan)
• 1/2 cup neutral oil
• 2 tsp vanilla extract
• 1 1/2 cups shredded carrots
• 1/2 cup crushed pineapple (optional)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)
• Cream cheese frosting or preferred frosting

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together brown sugar, granulated sugar, eggs (or flax eggs), oil, and vanilla until smooth.
4. Add dry ingredients to wet ingredients and stir just until combined.
5. Fold in shredded carrots and any optional add-ins.
6. Divide batter evenly among cupcake liners, filling each about 2/3 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool completely before frosting.
9. Top with cream cheese or preferred frosting.

Notes

• Do not overmix to avoid dense cupcakes.
• Add orange zest for brightness or coconut for extra texture.
• Use flax eggs and dairy-free frosting for vegan cupcakes.

Nutrition

• Serving Size: 1 cupcake
• Calories: 240
• Sugar: 20g
• Sodium: 190mg
• Fat: 10g
• Saturated Fat: 1.2g
• Unsaturated Fat: 8.3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg