good eats: carrot cake cupcakes

Easter may be long gone, but this carrot cake cupcakes recipe is one that is sure to get made again very soon because of how good it is [and obviously you can leave off the jellybeans or not]! My girls LOVE carrot cake and any excuse to get baking with them in the kitchen is fine by me. Plus, it made for the perfect springtime dessert in an easy-to-eat cupcake format. And yes, homemade cream cheese frosting for good measure made it even sweeter!

the best carrot cake cupcakes recipe

Carrot Cake Cupcakes by popular Nashville lifestyle blog, Hello Happiness: image of cupcakes with white frosting, jelly beans, and green coconut flakes.


  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tso ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt [ I ALWAYS use salt when baking to help cut the sweetness]
  • 3/4 cup canola oil
  • 4 large eggs
  • 1 1/2 cups light brown sugar
  • 1/2 cup sugar
  • 1/2 cup cinnamon applesauce [can also use unsweetened/regular]
  • 1 tsp vanilla extract
  • 3 cups grated carrots [to save time, buy the already grated version in the produce section]


  • 8 oz cream cheese [softened to room temperature; do not use fat free]
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract


  • Preheat oven to 350 degrees and spray cupcake pans with non-stick cooking spray OR line with cupcake liners
  • In a larhe mixing bowl, mix together dry ingredients [flour, baking powder, baking soda, cinnamon, nutmeg and salt] until well combined
  • In a separate bowl, whisk together oil, eggs, brown sugar, sugar, applesauce and vanilla extract until combined. Add grated carrots into mixture and then continue to mix together.
  • Pour wet ingredients into dry ingredients and blend with a whisk or spatula, but be sure not to overmix.
  • Pour batter into cupcakes and bake at 350 degrees for 12-15 minutes until toothpick comes out clean of inside of cupcake. Remove from oven and place on wire rack to cool completely.
  • For frosting, combine cream cheese + butter and mix with handheld or stand mixer for 30 seconds until well combined. Then add in powdered sugar and vanilla extract and blend until smooth and creamy.
  • Top cupcakes with cream cheese icing and add extra pecan pieces as additional topping if needed.


Have you made carrot cake cupcakes before? What’s a dessert that you really love to make? Let me know in a comment below!

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