carrot cake cupcakes ~ cream cheese frosted cupcakes and view of one cupcake cut in half showing inside.
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5 from 1 vote

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting ~ easy cupcake reicpe from scratch! Freshly grated carrots and applesauce make them moist and delicious. Top with homemade cream cheese frosting and finely chopped pecans.
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: easy carrot cake cupcakes from scratch
Servings: 12
Author: A Gouda Life

Ingredients

Dry cupcake ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet cupcake ingredients:

  • 1/4 cup vegetable oil
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 1/2 cups finely shredded carrots

The frosting:

  • 8 ounce brick cream cheese ~ room temp
  • 1/2 stick butter ~ room temp
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1/4 cup plus finely chopped pecans for garnish

Instructions

  • Preheat the oven to 350°.
  • Shredding the carrots:
  • Using a vegetable peeler, remove the outer layer from the carrot then using the finest holes on a box grater, shred the carrots.
  • In a small bowl whisk the flour, baking soda, salt and cinnamon then set aside.
  • In a medium bowl blend by hand the vegetable oil, brown sugar, eggs, unsweetened applesauce, vanilla and grated carrots. Using a mixer will make the cupcakes dense.
  • Gradually fold the flour mixture into the wet mixture just until it’s combined without overmixing.
  • Grease a muffin tin or line with papers then divide the batter between them about 2/3 of the way up each. Bake 18-20 minutes or until toothpick inserted comes out clean then cool completely.
  • Using a hand mixer, combine the frosting ingredients. It's important the butter and cream cheese are room temperature.
  • This recipe makes a generous amount of frosting and can be halved if you prefer less. Frost each cupcake then sprinkle with finely chopped pecans.