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You will love this Easy Carrot Cake Cupcakes recipe. These carrot cupcakes are creamy and delicious. I’m sure they will soon be a family favorite.

These are truly the best carrot cupcakes. This is the perfect dessert for Easter or any time of the year. Even if your family doesn’t care for carrots, they will love this recipe.
We always make these adorable Peeps Cupcakes every year. I think I’m going to have to add these Carrot Cake Muffins to the rotation as well. These cupcakes are just delicious. I can’t wait for you to try them. Check out all our cupcake recipes.
Why This Recipe Works
This carrot cake cupcakes is the perfect individual serving of this Carrot Cake Recipe. The cupcakes turn on soft, fluffy and full of flavor. I love the added in raisins and chopped nuts recipe for added flavor and texture.
We make these cupcakes for our spring get togethers and always for our Easter dinner. If you are looking for an impressive dessert that is made from scratch, make these Easy Carrot Cake Cupcakes.
Ingredients
For the Cupcakes
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Eggs beaten
- Canola Oil or Vegetable Oil
- Buttermilk
- Vanilla Extract
- Shredded Carrots
- Walnuts or Pecans
- Raisins
For the Frosting
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Greek Yogurt – For extra moisture, Greek yogurt can be added in. I recommend starting with about ¼ of a cup.
- Spices – Feel free to add in additional spices for added flavor. Ginger or nutmeg are great options and I would add in about ¼ teaspoon.
- Cake Mix – You can even use a box carrot cake mix to make this recipe. You can still add in shredded carrots, raisins and walnuts. I have even added in shredded coconut for added texture.
Step by Step Instructions
- Step 1 – Preheat oven to 350 degrees and fill cupcake pan with paper liners
Step 2 – In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
Step 2 – In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.
Step 3 – Add wet ingredients to dry ingredients and stir to combine.
Step 4 – Fold in walnuts and raisins.
Step 5 – Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
Step 6 – Cool completely
How to Make Cream Cheese Frosting
Step 1 – Add cream cheese and butter in large mixing bowl and beat until creamy and smooth.
Step 2 – Gradually add powdered sugar. Add in vanilla extract and beat until smooth. Frost cooled cupcakes and enjoy.
Recipe Tips
- Shredded Carrots – We recommend shredding carrots from a box grater instead of using pre-shredded carrots. The grated carrots are tough and dry which could mess up the overall taste of your cupcakes.
- Combining Ingredients – Combine the ingredients with a hand mixer or in a bowl of a stand mixer for best results.
- Frosting Cupcakes – Wait until the cupcakes have cooled to room temperature before frosting the cupcakes with the cream cheese frosting recipe.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 3 days.
Yes, you can freeze these cupcakes by placing in a freezer bag or freezer container. Store the cupcakes for up to 3 months unfrosted for best results.
Yes, we recommend using paper liners to easily clean the muffin tin and for removing the cupcakes from the pan.
More Delicious Cupcake recipes
More Easter Recipes to try
We love to hear from you. If you make this Carrot Cake Cupcake Recipe, please leave us a comment or a star review.
Carrot Cake Cupcakes
Enjoy this Easy Carrot Cake Cupcakes Recipe! The entire family will love these carrot cupcakes. They are truly the best carrot cake cupcakes. Carrot Cake Muffins are so cute! Make carrot muffins today.
For the Cupcakes:
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Preheat oven to 350 degrees and fill cupcake pan with liners.
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In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
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In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.
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Add carrot mixture to flour mixture and stir to combine.
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Fold in walnuts and raisins.
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Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
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Cool completely.
For the Frosting:
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Add cream cheese and butter in large mixing bowl and beat until creamy and smooth.
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Gradually add powdered sugar and mix until smooth and combined.
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Add vanilla extract. Beat until smooth.
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Frost cooled cupcakes and then they are ready to serve and enjoy!
Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Calories 501kcal, Carbohydrates 70g, Protein 5g, Fat 24g, Saturated Fat 6g, Polyunsaturated Fat 6g, Monounsaturated Fat 11g, Trans Fat 0.2g, Cholesterol 57mg, Sodium 304mg, Potassium 199mg, Fiber 2g, Sugar 50g, Vitamin A 3877IU, Vitamin C 2mg, Calcium 65mg, Iron 1mg