Carrot Cake Cupcakes

These carrot cake cupcakes are just as good as actual carrot cake. They are just cuter and more personal since they are for each individual!

The original recipe for these cupcakes came from my late grandma, and I always love making recipes that remind me of her. I’ve made several adjustments to her recipe (there were issues with it sinking and being too dry), and now it’s just right.

carrot cake cupcakes

Tips for Making Carrot Cake Cupcakes

  1. This recipe calls for pureed carrots or carrot baby food. I use carrot baby food because it’s the easiest, and the results are always consistent. In addition, shred the carrots finely so that they blend well. No one wants big strands of carrots in their cupcakes, do they?
  2. Mix the batter by hand, and be gentle. Don’t overmix the batter; otherwise the carrot cake cupcakes will be tough. Gently stir the moist ingredients into the dry.
  3. Before adding the pineapple to the wet ingredients, press the pineapple through a fine mesh strainer to remove as much juice as possible so that only the pineapple pulp is left. You want the flavor but not the moisture, which can weigh the cupcakes.
  4. All ovens vary, so start with a lower bake time and add on. It is a best practice to start the baking time 2-3 minutes below the recommended time.

How to Make the Perfect Frosting

Over the years, I’ve tested a lot of my recipes and updated them. Originally, I used to bring my frosting ingredients to room temp before mixing them. But now, I use a different method that works better. Here’s what you need to do to create this frosting.

Keep the cream cheese and butter cold before mixing. As the ingredients cream, the frosting will become smooth and creamy but not too soft. The advantage of using cold ingredients is that the frosting will hold its shape better than if you use room-temperature ingredients.

Once you cream the butter and cream cheese, add the vanilla, and mix. Then add the powdered sugar in a few additions. Whip on high for 3-5 minutes, and then turn down to low to remove some of the excess air.

You’ll have a very creamy and delicious cream cheese frosting that holds its shape and pipes beautifully for these carrot cake cupcakes.

best carrot cake cupcakes

Baking Essentials for Carrot Cake Cupcakes

  • A good cupcake pan, not dark coated.
  • A good mixing spatula, such as this one.
  • A blender or food processor.
  • For a pretty design instead of spreading the cream cheese frosting, use a French star tip. I recommend an 864, 865, or 866.
carrot cake cupcakes recipe

Carrot Cake Cupcakes

carrot cake cupcakes

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Carrot cake cupcakes made with the perfect balance of cinnamon, shredded carrots, pureed carrots, pineapple, and all the delicious flavors that make carrot cake so good. This recipe is a cinch to make, even if you have no experience baking!

  • Author: Camille
  • Prep Time: 15 minutes
  • Cool Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 24 cupcakes 1x
  • Category: cupakes
  • Cuisine: American


Units Scale

Cake Ingredients

  • 270 g all-purpose flour
  • 375 g granulated sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 2 tsp cinnamon
  • 3/4 tsp kosher salt
  • 75 g canned pineapple
  • 20 g finely shredded carrots
  • 12 oz. pureed carrots (baby food) (339 grams)
  • 237 ml (1 c) canola oil
  • 3 large eggs, room temp (150 grams total)
  • 1 tsp. vanilla
  • 75 grams chopped pecans (optional)

Cream Cheese Frosting

  • 6 oz. cream cheese, cold
  • 113 g unsalted butter, cold but slightly soft
  • 1 tsp. vanilla
  • 450 g powdered sugar


Cupcake Batter

  1. Preheat oven to 350 degrees F (175 C), and line a cupcake pan with cupcake liners.
  2. In a large bowl, sift together the flour, sugar, baking soda, and cinnamon. Add the salt and stir; set aside.
  3. Strain the pineapple juice from the canned pineapple, weigh out 75 grams, and then place the pineapple in a blender and blend for 10 seconds. Press the pineapple through a fine mesh strainer to remove as much juice as possible. You should have around 30 grams of pineapple pulp left after removing the juice. (Discard the juice)
  4. Finely grate the carrots, place them on a paper towel, and wrap them up. Squeeze and press the carrots to remove as much moisture as possible.
  5. To a medium bowl, add the pineapple pulp, shredded carrots, oil, eggs, vanilla, and pureed carrots. Whisk to combine.
  6. Pour the wet ingredients into the dry ingredients and gently stir with a spatula to combine. Fold in pecans if adding.
  7. Scoop a scant 1/4 cup of carrot cake batter into each cupcake liner. 
  8. Bake for 13-18 minutes or until the top of the cupcakes bounces back when you touch them. If your finger leaves a slight dent on top of a cupcake, then it still needs to cook 1-3 minutes longer.
  9. Turn cupcakes out of the pan as soon as they come out of the oven and cool them on a wire rack. Wait to frost until the cupcakes have fully cooled so the icing doesn’t melt.

For the Cream Cheese Icing

  1. Cream the butter and cream cheese with a stand mixer and paddle attachment on medium-low until smooth. Add vanilla and mix. 
  2. Add 1/4 of the powdered sugar and mix on low speed so a sugar cloud doesn’t form in the air. Add the remaining 3 additions and mix on low to combine. Once powdered sugar is incorporated, turn the mixer to medium high and mix for 3-5 minutes. 
  3. Turn the mixer down to low and mix for 1 minute to remove excess air.
  4. Spread cream cheese frosting on the cupcakes or pipe with a French star tip(864 or 865), then refrigerate the cupcakes. Cupcakes will stay good for up to 1 week in the fridge in an airtight container.


This is a Baker Street Society recipe.

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