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carrot cake cupcake sliced in half showing moist cake
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5 from 3 votes

Carrot Cake Cupcakes with Cream Cheese Frosting

Easy Carrot Cake Cupcakes with cream cheese frosting from scratch!
Prep Time10 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cupcakes, carrot cake, carrot cake cupcakes, easter dessert recipe
Servings: 12
Calories:
Author: A Gouda Life

Equipment

  • standard size muffin tin

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 light brown sugar firmly packed
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 1/2 cups finely shredded carrots approx. 3 large carrots

The frosting:

  • 8 ounce cream cheese brick softened to room temperature
  • 1/2 stick butter softened to room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1/4 cup finely chopped pecans

Instructions

The Cupcakes:

  • Preheat the oven to 350°.
  • Using a vegetable peeler, remove the outer layer from the carrot then shred using the finest holes on a box grater.
  • 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. NOTE: 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. Cool completely.

The Frosting:

  • Using a hand mixer, combine the frosting ingredients (be sure the butter and cream cheese are room temp).
  • Frost the cupcakes and sprinkle with finely chopped pecans.