Carrot Cake Cupcakes with Cream Cheese Frosting

These Carrot Cake Cupcakes are unbelievably moist, packed with grated carrots and swirled with a luscious cream cheese frosting. Every Easter, carrot cake always makes an appearance on our dinner table. It just wouldn’t be Easter without a giant slice of cake and a glass of milk. For years carrot cake has been my absolute favorite flavor of cake. It is one of those flavors that I only get requests to make around this time of year. That could be why it is one of my favorites. I always forget how incredibly amazing they are! I don’t like my cake with nuts or pineapple or even coconut. No, I like my carrot cake with just carrots and spices. Now don’t get me wrong, I would never pass up a slice-even if it does have coconut, pineapple or nuts! 😉 Make sure these cupcakes make an appearance on your holiday table, you will be glad you did!

Carrot Cake Cupcakes with Cream Cheese Frosting

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For the Cupcakes:
  • 2½ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1¼ teaspoons ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 lb. (6-7 medium) carrots, peeled
  • 1½ cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1½ cups canola, safflower or vegetable oil
For the Cream Cheese Frosting:
  • 12 oz. cream cheese, cold
  • 6 tablespoons unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar, sifted
  1. Preheat oven to 350 degrees F. Line muffin pan with baking cup liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt; set aside.
  3. In a food processor fitted with a shredding disk, shred the carrots. Transfer the carrots to the bowl with the dry ingredients and set aside. Rinse out the bowl of the food processor and fit with the metal blade. Process the sugars and eggs until frothy and combined, about 20 seconds. With the machine running, add the oil in a steady stream through the feed tube. Continue to process until the mixture is light in color and combined, about 20 more seconds. Transfer the mixture to a large mixing bowl and stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.
  4. Divide the batter evenly among muffin pan cups. Bake 20 to 24 minutes or until toothpick inserted into center of cupcakes comes out clean. Cool cupcakes in muffin pan on wire rack for 5 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature.
  5. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until combined and smooth, about 2-3 minutes. Mix in the vanilla extract.  Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

Source: Gimme Some Oven, originally from Cook’s Illustrated

This entry was posted in Cupcakes, Dessert and tagged , , , . Bookmark the permalink.

18 Responses to Carrot Cake Cupcakes with Cream Cheese Frosting

  1. These look great! Usually people load carrot cake with nuts, raisins, etc. but I prefer it this way, yum!

  2. Cara says:

    These look great! I love carrot cake as well, and without all the added “stuff”. Just carrots and lots of spices please! 🙂

  3. briarrose says:

    Lovely. I prefer my carrot cakes to be just carrots and spices as well….though I’ve never turned down any form of carrot cake. 😉

  4. Great minds think alike! I just made these cupcakes this past week. Yours look delicious. So perfect for Easter and spring!

  5. Linda says:

    Oh Yum! Another recipe for my Sweet Pea file! Keep up the good work!

  6. This recipe is my absolute favorite for carrot cake. It’s just so moist and perfect, but not too oily or sweet. Your cupcakes looks so perfect! You’re really amazing when it comes to frosting.

  7. Carrot cake is my favorite non-chocolate dessert and yours looks really great. I wish I could pipe frosting at perfectly as you do!

  8. Jenny says:

    These look delish, I don’t think I’ve ever had a carrot cupcake but I’d definitely have this one 😉

  9. ahhh carrot cake goodness!!! sweet pea, who are all the lucky ppl to get to eat your baked goods?!! 😀

  10. Caroline says:

    YUM! I love carrot cake as well. These look delicious–and great job with the piping. 😉

  11. Carrot cake cupcakes are the perfect Easter treat 🙂 Yours look fantastic! PS: I have a fun giveaway going on right now…stop by and check it out!

  12. Sara says:

    I’m totally with you on the pineapple- and coconut-free carrot cake, but I do like walnuts or pecans, either in the cake or the frosting. I still wouldn’t turn these down, though — they look absolutely delicious!

  13. I made these based on Martha Stewart’s recipe earlier this week – very similar. and very yummy. 😀 Happy Easter!

  14. Mmm! Those look absolutely delicious. The first cake I ever tried was a carrot cake with no nuts, coconut, or pineapple, on my 1st birthday. It’s stuck! These look mouthwatering, I almost forgot I could make these for easter!

  15. Lena says:

    wow! look so pretty! you’re really good..i think next time i make carrot cake must skip the pineapple too..

  16. chefshellina says:

    Holy WOW! These are beautiful! Did you take that picture? It’s awesome. Love the recipe- thanks for sharing.

  17. Pingback: Monday Link-Around 4/25 « Sanguine Style

  18. Rose says:

    How do you frost your cupcakes perfectly?

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