These Carrot Cake Cupcakes with Cream Cheese Frosting are unbelievably moist and flavorful! Made with so many delicious spices and seasonings that compliment the cake so well, you’re really in for a treat! Nothing says spring is in the air more than making a fresh batch of Carrot Cake Cupcakes! It’s April! The sun is shining, flowers are blooming, the birds are chirping, and it’s time to make our seasonal favorite recipes. Make these cupcakes with me!
Carrot Cake with Cream Cheese Frosting
Carrot Cake is such a funny dessert. You either love it, or you hate it! For a long time, I wouldn’t even try carrot bake because of the name. Who wants carrot in their cake?
My mom has always loved carrot cake and she would always order it at bakeries and restaurants. Finally, I decided to give it a try. With one bite, I realized what I had been missing out on. Decadent, moist layers of flavorful cake, topped with a thick layer of cream cheese frosting!? YUM! What’s not to like!?
The carrots don’t add flavor, but they do add texture and moisture to this recipe! These cupcakes are so divine!
With Nuts & Raisins or Without?
If you know me, I would never willingly add nuts or raisins to a recipe ever. I am not a fan of baking nuts into any dessert! Don’t even get me started on raisins. I will never eat a raisin.
But, that being said, I know that many people love the added texture of adding nuts & raisins to Carrot Cake Cupcakes. This recipe was actually initially written with 1/2 cup chopped walnuts and 1/2 cup of raisins. I left those out, for obvious reasons, but if you want to add them back in, go right ahead!
Other Easter Recipes
Easter Cadbury Egg Cheesecakes
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Carrot Cake Cupcakes with Cream Cheese Frosting
These Carrot Cake Cupcakes are unbelievably moist and flavorful! Made with so many delicious spices and seasonings that compliment the cake so well, you're really in for a treat!
Ingredients
- 3/4 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 8 ounces shredded carrots
For the Frosting
- 8 ounces cream cheese
- 1/2 cup softened butter
- 4 cups powdered sugar
- 1 teaspoon vanilla
- * 1 tablespoon milk
Instructions
- Preheat oven to 350°F. Line a 12 cupcake pan with baking liners.
- In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.
- In a separate bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves, until combined. Gradually add the dry ingredient mixture into the egg mixture, and stir until smooth.
- Fold in the grated carrots and stir until combined.
- Pour the batter into the cupcake liners so that they are 1/2 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean. Transfer the baking pan to a wire cooling rack and let the cupcakes cool until they reach room temperature.
- Meanwhile, combine the cream cheese, butter and vanilla in a medium mixing bowl and stir until combined and smooth. Gradually stir in the powdered sugar and mix until it is completely combined. Add milk if needed to reach desired consistency.
- Frost the cooled cupcakes with the cream cheese frosting. Enjoy!
