Carrot Cupcakes

18 Pieces
35 min

These carrot cupcakes are the best! There's really no other way to describe them. They're so good that my mom was on the phone asking for the recipe shortly after I dropped them off last time I made them. Apparently my dad told her they were much better than the ones they made together the previous week. Poor mom! They're perfectly spiced, and not too sweet, and have the perfect cake texture. I started making them a few years ago when I wanted carrot cake but in an individual size. These were perfect! Now, several years later, I get asked to bring these to pretty much any family gathering we have.

One unique ingredient I add to these is some orange juice. I find it really adds a depth to the flavor of these cakes; without making them taste too strong of citrus. Normally I squeeze an orange or two to get my juice because we're more likely to have oranges than a carton of orange juice but in a pinch I have used carton orange juice and it works just fine too.

The batter may seem a bit thicker than usual, but this is because lots of the moisture is hiding in the carrots. Once you bake the cupcakes the carrots will release their moisture and the cake will be perfect. 

Topping these with a thick layer of cream cheese frosting really elevates them to the next level. The buttercream is thick, rich and compliments the cupcakes perfectly. It’s not a carrot cupcake without the cream cheese icing in my opinion, but you can definitely use whatever icing is your favorite.

Recipe details
  • 18  Pieces
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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For the Cream Cheese Frosting
  • 1/2 cup cream cheese
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 2-3 tablespoons milk
For the Carrot Cupcakes
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 3/4 cup canola oil
  • 1 cup lightly packed brown sugar
  • 1/3 cup orange juice
  • 2 eggs, slightly beaten
  • 2/3 cup milk
  • 1 teaspoon vanilla
  • 2 cups shredded carrots, about 3-4 large
For the Carrot Cupcakes
Preheat oven to 350 F, grease or line a muffin pan
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside
In a small mixing bowl, mix together oil, sugar, orange juice, eggs, milk, and vanilla
Stir the wet mixture into the dry until thoroughly combined
Fold the carrots into the batter
Spoon batter into prepared muffin tin until about ⅔ to ¾ full
Bake muffins 18-20 minutes, or until toothpick inserted into center comes out clean
Cool 5-10 minutes in the pan, then transfer to the cooling rack to cool completely
For the Cream Cheese Frosting
Cream together cream cheese and butter until light and fluffy. Add vanilla and mix well
Slowly add the the powdered sugar, 1/2 to 1 cup at a time and beat well after each addition
Add milk until icing is spreadable consistency
Top cooled cupcakes with icing, serve and enjoy!
  • Make sure cupcakes are completely cooled before adding frosting, otherwise it will melt
  • The batter may seem thick, but this is normal. Carrots will release their moisture as they cook ensuring a moist cake.
  • Try keeping cupcakes in the fridge for a cool snack
Natalie | The Kollee Kitchen
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