The best carrot cake recipe in cupcake form. No need to slice or share a big cake, just grab and eat a delicious cupcake.

These best carrot cake muffins are so soft, fluffy, and moist. They are completely made from scratch with freshly grated carrots. You have the option to add nuts or raisins, these cupcakes are always a hit.

Make sure to top them off with my delicious cream cheese frosting. You can always make half with nuts and raisins and a half without.

TIPS FOR MAKING THE BEST CARROT CAKE CUPCAKES RECIPES:

If you don’t have a food processor, you can use a hand grater to grate your carrots.
If you do have a food processor, use the grate setting for fine shreds, don’t over pulse or you will have carrot juice.
While I didn’t add any nuts or raisins in this recipe, feel free to add walnuts, pecans, almonds or raisins if you like to this recipe. This batter can hold about 1 cup of add-ins of nuts or raisins.
This recipe makes 24 cupcakes.

Ingredients:

Name: Best Carrot Cake Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Cuisine: American
Ingredients: For Cupcakes:; 2 cups all-purpose flour see note; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 3 teaspoons ground cinnamon; 1/2 teaspoon salt; 2/3 cup vegetable oil; 1/2 cup unsweetened applesauce; 2/3 cup brown sugar; 1 cup granulated sugar; 4 large eggs; 2 teaspoon pure vanilla extract; 6 medium/large carrots, grated; For Frosting:; 2 packages cream cheese; 6 cups powdered sugar; 1 tablespoon water

flour
baking soda
baking powder
cinnamon
salt
vegetable oil
unsweetened applesauce
brown sugar
granulated sugar
eggs
vanilla extract
carrots
cream cheese
powdered sugar
water

Directions:

For Cupcakes:

Preheat oven to 350°F. Line a 24 count muffin tin with paper liners. Set aside.

Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In a large bowl, beat the vegetable oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and beat until combined. Stir in carrots until mixed thoroughly. (add nuts and raisins, are optional)

Stir in carrots.

Divide the batter evenly among 24 muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center, comes out clean.

Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.

Make the frosting. In a stand mixer or bowl with a handheld mixer, add cream cheese and 1 tablespoon water. Place on low speed until cream cheese is smooth. Slowly add in 1/2 cup of powdered sugar at a time with the paddle attachment. Once the sugar is added speed up the mixer to medium. Once the cream cheese icing is thick and stands on it’s own its ready. If it doesn’t stand on its own add more sugar. Should be stiff, not runny. Place into a piping bag with a star tip. Frost the cupcakes. Keep the cupcakes refrigerated after frosted.

Pipe the frosting. Sprinkle a bit of cinnamon on top to make them look pretty.

This recipe makes 24 cupcakes. Serve at a Spring party or Easter gathering.

MORE CUPCAKE RECIPES THAT YOU MAY LIKE:

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Best Carrot Cake Cupcakes Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

The best carrot cake recipe in cupcake form. No need to slice or share a big cake, just grab and eat a delicious cupcake.

Ingredients

For Cupcakes:
2 cups all-purpose flour see note
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup vegetable oil
1/2 cup unsweetened applesauce
2/3 cup brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoon pure vanilla extract
6 medium/large carrots, grated
For Frosting:
2 packages cream cheese
6 cups powdered sugar
1 tablespoon water

Instructions

For Cupcakes:

Preheat oven to 350°F.
Line a 24 count muffin tin with paper liners. Set aside.
Combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large bowl, beat oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined.
Add dry ingredients and beat until combined. Stir in carrots.
Divide batter evenly among 24 muffin cups.
Bake for 18-20 minutes, until a toothpick inserted into the center, comes out clean.
Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.

For the Icing:

In a stand mixer add cream cheese and 1 tablespoon water.
Place on low speed until cream cheese is smooth.
Slowly add in 1/2 cup of powdered sugar at a time with the paddle attachment.
Once the sugar is all added speed up the mixer to medium. Once the cream cheese icing is thick and stands on it's own its ready.
If it doesn't stand on its own add more sugar.
Place into a piping bag with a star tip. Ice the cupcakes.
Keep refrigerated after icing.