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Carrot Cake Cupcakes

Decadent moist and fluffy carrot cake cupcakes with a rich and silky cream cheese frosting on top. They are perfectly spiced and full of carrot flavor.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12 cupcakes

Ingredients

For Carrot Cupcakes

  • 1 cup (130g) all-purpose flour, sifted 
  • 1 teaspoons baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (130g) grated fresh carrots* (about 3 medium carrots) 
  • 1/2 cup (120 ml) vegetable oil (or canola oil)
  • 1/4 cup plain yogurt, or Greek yogurt
  • 1/4 cup (50g) granulated sugar 
  • 1/3 cup (70g) light or dark brown sugar, add more if needed 
  • 2 large eggs, room temperature
  • 1 teaspoon (5ml) vanilla extract 
  • 1/2 cup (55g) pecans or walnuts, coarsely chopped
  • 1/4 cup (15g) sweetened shredded coconut

For Cream Cheese Frosting

  • 8 oz (226g/1 block) full-fat cream cheese, softened to room temperature 
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened to room temperature 
  • 3/4 cup (80g) sifted powdered sugar, plus more as needed 
  • 1/2 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 350°F/175°C. Line a cupcake pan with 12 paper liners.
  • To make cupcakes: Wash and peel carrots. Grate the carrots using the fine grate side of a box grater. Set aside.
  • In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg together. Set aside.
  • In a medium bowl, whisk together oil, brown sugar, granulated sugar, eggs, yogurt and vanilla extract until smooth and fluffy. Add the dry mixture into the wet mixture and mix just until combined. Don’t overmix. Fold in the carrots, nuts, and shredded coconut.
  • Evenly distribute your batter between the cupcake liners, filling about 3/4 full. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes then transfer them to a cooling rack to cool completely.
  • To make cream cheese frosting: In the bowl of an electric mixer fitted with paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy. Add sugar and beat until smooth. Scrape down the bowl, add vanilla extract and beat on high speed until completely smooth.
  • Frost cupcakes with cream cheese frosting once they've cooled, using a piping bag fitted with a tip. Sprinkle with coarsely chopped walnuts or pecans if desired.
  • Frosted cupcakes can be kept in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving.
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