There’s something magical about the first bite of a warm carrot cake cupcake—the way the soft crumb melts in your mouth, the cozy spice lingers, and the tangy cream cheese frosting hits that perfect sweet spot. But for me, these cupcakes are more than just a treat—they’re a tradition that began in my grandmother’s sun-drenched kitchen every spring.
I remember her apron always dusted with flour, her garden baskets overflowing with carrots, and the warm scent of cinnamon drifting through the house. She believed in using whatever was fresh from the garden, and when the carrots started to come in thick and sweet, she’d say, “Time to bake love into cupcakes.”
So, today I’m sharing that love with you—my go-to Carrot Cake Cupcakes recipe that’s light, moist, just the right amount of sweet, and always a hit at gatherings.
Why You’ll Love These
- Moist & fluffy with just the right amount of spice
- Cream cheese frosting that’s creamy, tangy, and luscious
- Loaded with real ingredients—fresh carrots, walnuts, warm spices
- Easy to make (no mixer required!)
- Easily adaptable for gluten-free, vegan, or nut-free diets
Ingredients (Makes 12 cupcakes)
For the cupcakes:
- 1 1/2 cups finely grated fresh carrots (about 2 large carrots)
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs (or flax eggs*)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup crushed pineapple (drained)
- 1/3 cup chopped walnuts (optional)
- 1/4 cup shredded coconut (optional)
For the cream cheese frosting:
- 8 oz cream cheese (room temp)
- 1/4 cup unsalted butter (room temp)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
*To make it vegan: replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested for 5 mins). Use dairy-free cream cheese and butter for the frosting.
How to Make Them
1. Prep Your Ingredients
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Grate your carrots (fine grating helps them blend beautifully into the batter), drain the pineapple, and measure everything out. This will make the whole process smoother.
2. Mix the Batter
In a large bowl, whisk together oil, sugars, eggs (or flax eggs), and vanilla. Add in your grated carrots and pineapple—this is where it starts to smell heavenly!
In a separate bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly fold the dry into the wet until just combined. Don’t overmix!
Stir in walnuts and coconut if using.
3. Bake
Divide the batter evenly between the liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
4. Make the Frosting
While the cupcakes cool, beat together cream cheese and butter until smooth. Gradually add in powdered sugar, vanilla, and a pinch of salt. Keep it thick and dreamy!
5. Frost & Enjoy
Once cupcakes are fully cooled, frost generously using a spoon, knife, or piping bag if you’re feeling fancy. Sprinkle with chopped walnuts, coconut flakes, or even a little orange zest if you’re feeling extra festive.
Tips & Tweaks
- Make it gluten-free: Use a 1:1 gluten-free baking flour blend.
- Nut-free: Skip the walnuts or swap with sunflower seeds or raisins.
- More spice? Add a dash of ground ginger or cloves for a deeper warmth.
- No pineapple? Replace with applesauce—it adds moisture and natural sweetness.
There’s a joy in baking that’s hard to put into words—especially when you’re making something that reminds you of the people you love and the seasons you cherish. These cupcakes are sunshine in dessert form. I hope they bring as much joy to your kitchen as they do to mine.
Now it’s your turn!
Give this recipe a try, and let me know how it turned out in the comments below. Got your own twist on it? I’d love to hear it. Don’t forget to share a pic—I can’t wait to see your delicious creations! 💛
I will try the recipe!