Moist, fluffy, and warmly spiced, these carrot cake cupcakes are an easy, delicious treat! The tangy cream cheese frosting takes them over the top.
These carrot cake cupcakes are the fun version of my favorite spring dessert: carrot cake! I plan on bringing them to every party and gathering I go to this season because 1) they’re easy to make, 2) perfect for sharing, and 3) they’re so delicious. Like a good slice of carrot cake, these carrot cupcakes are soft, moist, warm spiced, and packed with fresh carrots. Rich, tangy cream cheese frosting taking them upstairs.
Carrot Cake Cupcakes Recipe Ingredients
Here’s what you need to make this carrot cake cupcake recipe:
- Carrots, of course! They add moisture and a sweet, earthy flavor to these delicious cupcakes. Grate them on the large holes of a box grater for clearer carrot chunks or on the small holes if you want them mixed into the cupcakes.
- All-purpose flour – Scoop and level it to avoid over-packing your measuring cup.
- almond flour – It gives these cupcakes the perfect moist texture and nutty depth of flavor.
- Baking powder and eggs – They help the cupcakes pop as they bake.
- Almond milk – Or any milk you like! My homemade oat milk would be great here too.
- Avocado oil – For moisture and richness. No avocado oil available? Use canola oil or vegetable oil instead.
- Cane sugar – For sweetness.
- Cinnamon, ginger, nutmeg, and vanilla – Vanilla and spices give these cupcakes a classic spiced carrot cake flavor.
- And sea salt – To make all the flavors pop!
If you want to decorate the cupcakes, you will also need cream cheese frosting. My recipe is easy to make with only 4 ingredients: cream cheese, butter, with powdered sugar, and vanilla extract. For a vegan version, check out this post!
Find the complete recipe with measurements below.
How to Make Carrot Cupcakes
I love how easy this carrot cake cupcake recipe is to make. No mixer required! Here’s how it goes:
First, prepare your pan. Lightly spray or grease a 12-cup muffin pan, or line it with paper liners. While you work, preheat the oven to 400°F.
Next, mix the wet ingredients in one mixing bowl and the dry ingredients in another. Fold the grated carrots into the wet ingredients.
Then, add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix! If you do, the cupcakes will be dense.
Finally, bake! Divide batter into muffin cups and transfer to hot oven. Bake until the tops spring back to the touch and a toothpick inserted comes out clean, 16 to 20 minutes. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Top with cream cheese frosting, and enjoy!
Carrot Cake Cupcake Tips and Variations
- Allow to cool to room temperature. It’s so tempting to frost and eat these carrot cupcakes while they’re still warm from the oven. But please, let them cool to room temperature first! Their texture and flavor really improve as they cool. Plus, if they’re still warm when you add the frosting, it will melt!
- Be first. Don’t want to make cream cheese frosting and carrot cake cupcakes in one day? You do not need! The frosting will keep for up to 5 days in an airtight container in the refrigerator, and the cupcakes are completely frosted. Make a batch ahead of time, and let them thaw overnight in the fridge before frosting them. Once frozen, the cupcakes will keep for up to 3 days in an airtight container in the refrigerator.
- Add mix-ins! Do you like your carrot cake with raisins or nuts? Feel free to add them! Fold 1/2 cup raisins and/or chopped walnuts or pecans into the batter before you divide it into muffin cups. I also like to sprinkle the frosted cupcakes with chopped pecans for crunch.
More Favorite Dessert Recipes
If you love these carrot cake cupcakes, try one of these easy dessert recipes next:
Carrot Cake Cupcakes
Serving 12
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Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
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In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, salt, ginger, and nutmeg.
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In a large bowl, whisk together the sugar, eggs, almond milk, oil, and vanilla. Stir in the carrots.
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Pour the dry ingredients into the wet ingredients and mix until just combined. Use a ⅓-cup measuring cup to scoop batter into muffin cups.
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Bake for 16 to 20 minutes, or until the cupcakes spring back to the touch or a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
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Once cooled, decorate cupcakes with cream cheese frosting and crushed pecans, if desired.