Simply the best, these Carrot Cake Cupcakes are filled with lots of carrots and coconut and are topped with a smooth and creamy cream cheese frosting.
I will never turn down a cupcake, especially when they scream spring like these Carrot Cake Cupcakes! Some of my other favorite cupcakes that make me think of warmer weather are Key Lime Cupcakes, Lemon Sunshine Cupcakes, and Strawberry Colada Cupcakes.
The Best Carrot Cake Cupcakes
Since the first time I made these Carrot Cake Cupcakes recipe several years ago, it has been the only recipe I have used. To me, these cupcakes have the perfect sweetness – especially served with cream cheese frosting!
They are perfectly moist, and to me, they scream spring. Although let’s be honest – I will definitely take a carrot cake cupcake year round! (If you want another spring cupcake idea, you also need to try these Easter Cupcakes!)
How to make Carrot Cake Cupcakes:
- Start by combining the sugar and oil in a large bowl or the bowl of a stand mixer. Mix in the eggs, then the carrots.
- Add the dry ingredients – the flour, baking soda, cinnamon, and salt.
- Fold in the coconut, nuts, and raisins.
- Divide the batter between 24 muffin cups and bake until a tester inserted comes out clean, about 15 minutes.
How to Make the Cream Cheese Frosting
Cream cheese frosting is by far the most popular frosting for carrot cake and for carrot cake cupcakes. This is a basic cream cheese frosting, but goes so well with these cupcakes.
- Cream together the cream cheese and the butter. I usually use a hand mixer for this, but you could also use a stand mixer. You could technically make this by hand, as well, but it will just take some muscle to get the ingredients smooth and creamy.
- Gradually add in the powdered sugar. If you try to add it all at once, you might end up with powdered sugar all over the kitchen!
- If the frosting is too thick, you can add in a tablespoon of hot water. You want it to be able to hold its shape, but you don’t want it so thick that you can’t pipe it.
Frequently Asked Questions
Do you have to add coconut/nuts/raisins?
Nope! You can leave any of these ingredients out, if preferred.
How do you store these cupcakes?
I store them in an airtight container in the refrigerator. And I may be in the minority, but I actually like a cold cupcake, but you could also set them out for 10-15 minutes to come to room temperature.
Can I freeze them?
You can freeze these cupcakes easily. I would suggest placing them in a single layer in a freezer safe container. Freeze for up to 2 months.
Want more carrot cake recipes?
- This Toasted Coconut Carrot Sheet Cake is perfect for feeding a crowd.
- This Carrot Cake Cheesecake combines carrot cake with a delicious cheesecake layer!
- Or have your carrot cake for breakfast with these Carrot Cake Pancakes.
- Or go the traditional route with my favorite Carrot Cake Recipe.
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Carrot Cake Cupcakes
Ingredients
Cupcakes
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1 1/2 cups grated carrots
- 1 cup unsifted flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup shredded coconut
- 1/4 cup nuts, toasted
- 1/4 cup raisins, optional
Frosting
- 8 ounce package cream cheese, softened
- 1/4 cup butter
- 2 1/2 cups powdered sugar
- Hot water, as needed
Instructions
- Preheat the oven to 400ºF. Line 24 muffin tins with cupcake wrappers.
- Combine the sugar and oil in a large mixing bowl or bowl of a stand mixer. Add the eggs and mix well. Stir in the grated carrots. Add in the flour, salt, baking soda, and cinnamon and stir until combined. Fold in the coconut, nuts and raisins.
- Divide the mixture evenly between the prepared cups. Bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Cool completely.
- Cream together the cream cheese and butter until smooth and light. Gradually add in the powdered sugar and beat until smooth. If needed, add in hot water, 1 teaspoon at a time, until you reach your desired consistency.
- Frost the cooled cupcakes with the cream cheese frosting and serve.
Sahar Nabil says
Is it 8 or 18 ounce of cream cheese for the icing ?
I made it and it was delicious !! 😋
Deborah says
It is 8 oz – 1 package. I’m so glad you liked the cupcakes!
~~louise~~ says
Hi Deborah,
I’m so glad I stumbled upon this recipe in your archives. I was searching for a few carrot cake recipes in “honor” of Carrot Cake Day which happens to be today and your recipe fits perfectly.
I’m going to have to check on that Lion House Desserts cookbook. I think I may have a Lion House Desserts book from the 70s. Now I’m wondering if they are one in the same…Thanks for sharing…
The Baker & The Curry Maker says
what a fantastic idea! i love carrot cake and banana cake but i often think, i wont eat a WHOLE cake, but this idea is fantastic! and so much easier to cart around if u want to give a few out!
The Baker & The Curry Maker says
what a fantastic idea! i love carrot cake and banana cake but i often think, i wont eat a WHOLE cake, but this idea is fantastic! and so much easier to cart around if u want to give a few out!
Kristen says
I can’t wait to try this! Yum!
lynn says
I’ve eaten at the Lion House. Good food! Your extra effort on the cupcakes paid off – they look lovely!
Lydia says
I keep searching for a carrot cake recipe to fall in love with, but most seem too sweet for me. I’ll give this one a try.
eatme_delicious says
I love carrot cake! I made one out of the Rebar cookbook not too long ago (here and that was very tasty, but now I’ll have to try out your recipe. And I am definitely one of those just spread the icing on people too, but I think I could handle piping some icing on like you did. They look cute!
Kevin says
Carrot cake and cream cheese frosting… mmmm… What a great combo. Th coconut sounds interesting.
valentina says
I love carrot cake. have never made the cupcake version.Must give it a go. Yours look lovely.
Valli says
An excellent job on making your cupcakes bee-oo-tee-ful!!!Carrot cake is one of my favourites for sure!!!
Nirmala says
These look like the taste better than the carrot cake from whole foods I had yesterday! Can’t wait to try them.
Cynthia says
I think one of the highlights of making cup cakes is that we can decorate them. What do you think?
Dee Light says
Carrot cake!!!! Yummy!!!
Sara says
Coconut in carrot cake? I’ve never seen that before. Now you’ve awoken a powerful urge for carrot cake within me. Darn you!!!!