Choosing the Right Oil: We tested this recipe using avocado oil, vegetable oil, canola oil, and coconut oil. While I absolutely loved the rich, buttery texture coconut oil gave when the cupcakes were warm, they unfortunately became noticeably firm and dry once they cooled. Since these cupcakes are likely to be made ahead of time—especially for sharing at events or gatherings—it’s important to use an oil that helps them stay soft and moist even after cooling. With that in mind, canola oil turned out to be a great option. It keeps the cupcakes tender for days, making it an ideal choice for make-ahead baking.
Carrot Measurements: Carrot sizes can vary quite a bit, which can throw off your recipe if you're not careful. After making this recipe many times, I strongly recommend weighing your carrots when possible. I use this easy-to-use kitchen scale and always weigh the carrots after peeling and trimming the tops. That way, I know I’m getting an accurate measurement and adding just the right amount to the batter—not only for the carrots but for the flour and sugar as well.
How to Make Carrot Toppers (Optional but Adorable): My sister made these a few years ago (inspired by a cute idea from Sally’s Baking Addiction), and I’ve been hooked ever since—they’re an easy, fun way to make your cupcakes look extra special. Start by melting 3 squares of almond bark in the microwave—heat for 90 seconds total, checking and stirring every 30 seconds. (In my experience, almond bark is much more user-friendly than white chocolate.) Once melted, divide it into two bowls and use gel food coloring to tint one batch a light orange (just a few drops of red and yellow), and the other green. Transfer the orange-colored mixture to a small plastic baggie, snip off one corner, and pipe little triangle-shaped squiggles onto wax or parchment paper. Do the same with the green. To create the carrot tops, place a tiny green dot on top of each orange squiggle, then drag it upward using a toothpick to create a three-pronged leafy top. Let them cool and set for about 20 minutes, and they’ll be ready to place on your frosted cupcakes!
Carrot cake cupcakes with cream cheese frosting
Carrot cake cupcakes with cream cheese frosting are moist, warmly spiced treats bursting with flavor, texture, and the nostalgic charm of homemade baking. Their rich yet balanced profile and endless customization options make them an irresistible classic for any dessert lover.
Ingredients
Carrot Cake Cupcake Ingredients:
- 3/4 cup canola oil
- 1 cup packed brown sugar approximately 190 grams
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 2 medium carrots peeled, grated, and finely chopped (about 180 grams or 1 1/2 cups)
- 1 cup plus 2 tablespoons all-purpose flour around 160 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger optional, for added warmth
- 3/4 teaspoon salt table salt recommended
Cream Cheese Frosting Ingredients:
- 5 ounces cream cheese
- 5 tablespoons butter salted butter preferred for flavor balance
- 2 1/4 cups powdered sugar with extra if needed to adjust consistency
- 1 teaspoon vanilla extract
Instructions
- Preparation: Begin by preheating your oven to 350°F. Lightly grease a muffin tin with nonstick spray. While paper liners are an option, I prefer baking these cupcakes directly in the tin for a perfectly ridged edge, a charming domed top, and a chewier outer texture.
- Carrots: Grate the peeled carrots and then give them a quick chop to break them down into smaller, almost papery bits. You can also use a food processor for this step, but after comparing the results, I found the grated-then-chopped method gives the best texture.
- Making the Cupcake Batter: In a mixing bowl, whisk together the canola oil, brown sugar, eggs, and vanilla extract until everything is well combined. Gently fold in the chopped carrots. Add the dry ingredients and stir just until the mixture comes together—be careful not to overmix.
- Baking: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 16 to 17 minutes. To test for doneness, press lightly on the center of a cupcake—if it springs back, they’re ready. If not, bake for an additional 2 to 3 minutes. If you're using paper liners instead of greasing the pan, expect the bake time to be closer to 19 minutes.
- Cream Cheese Frosting: In a large bowl, use an electric mixer to beat together the softened butter and cream cheese until the mixture is smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and fully blended.
- Frost and Serve: Once the cupcakes have cooled completely, pipe or spread the frosting generously on top. Enjoy them right away, or store in the refrigerator for later—they're just as delicious the next day!