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carrot cake cupcakes

Carrot Cake Cupcakes

Who would think carrots could be in something sweet?  Well, they definitely make these cupcakes good.  And don't forget the cream cheese frosting.

Course Dessert, Snack
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 24 cupcakes



  • 4 large eggs
  • 2 c. sugar
  • 1 c. vegetable oil (I typically use canola oil)
  • 2 c. all purpose flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 2 t. ground cinnamon
  • 1 t. allspice
  • 1/2 t. salt
  • 3 c. lightly packed grated carrots

Cream Cheese Frosting

  • 2 8 oz. cream cheese (at room temp)
  • 1 c. unsalted butter (at room temp)
  • 1 T. vanilla extract
  • 4 c. powdered sugar



  1. Preheat the oven to 325F.  Line a muffin tin with cupcake wrappers.

  2. In a large bowl, beat together the eggs, sugar and oil.

  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.

  4. Gradually add the flour mixture to the egg mixture, beating just until combined.

  5. Stir in the carrots.

  6. Fill the cupcake wrappers 2/3 full with the batter.  

  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

  8. Remove the cupcakes from the oven and transfer them to a rack to cool completely.

Cream Cheese Frosting

  1. In a large bowl, beat the cream cheese until smooth, then add the butter and vanilla extract.  Beat until well combined.

  2. Add the powdered sugar and beat until smooth and creamy.

  3. If piping the frosting, cover with plastic wrap and refrigerate until you're ready to use it.  Chilling helps firm it up.

Recipe Notes

Recipe from www.justataste.com