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Carrot Cake Cupcakes with Cream Cheese Frosting

19 Reviews

If you love carrot cake, then you definitely need to try these Carrot Cake Cupcakes with Cream Cheese Frosting! They’re moist, have a delicate cupcake crumb, and LOTS of delicious frosting.

three carrot cake cupcakes on wooden surface

Easy Carrot Cake Cupcakes Recipe

For the longest time, I didn’t like carrot cake. Or more specifically, I didn’t like the idea of carrot cake. I didn’t think carrots belonged in dessert, so I always opted for chocolate instead.

But since carrot cake is my Dad’s absolute favorite, we’d always have it at least once a year for his birthday. And after finally giving it an honest try probably around age 14, I realized that it’s actually one of my favorite cakes too. So flavorful, extra moist, and topped with cream cheese frosting — how could you go wrong?

So today, I’m sharing these carrot cake cupcakes with cream cheese frosting. They have a soft cupcake crumb, hint of cinnamon, delicious carrot cake flavor, and fluffy cream cheese buttercream. Then I decorated mine with little carrots piped out of orange and green candy melts, just because! unfrosted carrot cake cupcakes on white plate

What’s in Carrot Cake Cupcakes?

This carrot cake cupcake recipe has three components: the carrot cake cupcakes, the frosting, and the cute carrot toppers (which are optional, but highly recommended!). Here’s what you’ll need to make the cupcakes: 

  • All-purpose flour
  • Ground cinnamon and nutmeg
  • Baking soda and baking powder
  • Salt 
  • Vegetable oil
  • Granulated sugar
  • Brown sugar
  • Eggs 
  • Vanilla extract
  • Grated carrots
  • Milk
  • Unsalted butter
  • Cream cheese
  • Heavy cream
  • Powdered sugar
  • Candy melts

bowl of cream cheese frosting

How to Make Carrot Cake Cupcakes

To get started making the cupcakes, first whisk together the flour, spices, baking soda and salt. Then beat together the oil, sugars, eggs, vanilla extract and grated carrots. Carefully stir in the dry ingredients, and then add in the milk. This recipe will make about 14 cupcakes, so you may have to make them in 2 batches if you only have one pan.

Then the carrot cake frosting is a simple buttercream recipe that’s deliciously creamy and tangy. For the frosting to be thick enough to pipe, we’re using more butter than cream cheese. First beat together the cream cheese and butter, then slowly beat in the powdered sugar and whipped cream.

To make the carrot decorations, I used a small round tip and a disposable piping bag. Then on a piece of wax paper I piped orange candy melts into a triangle shape for the carrot, and green candy melts for the stem/leaves.

candy melt carrot toppers for carrot cake cupcakes

Can I Freeze Carrot Cake Cupcakes? 

Yes, these carrot cake cupcakes can be frozen up to 3 months. Be sure to freeze them without the frosting, though. If desired, you can make a big batch of cream cheese frosting and freeze it in a separate container, or you can simply make a fresh batch when you thaw the frozen cupcakes. 

How to Store Carrot Cake Cupcakes

Because these carrot cupcakes are topped with a cream cheese frosting, you should store them in the fridge. You’ll want to store them in an airtight container so they don’t dry out in the fridge! 

carrot cake cupcake with bite missing laying on its side

Tips for Making Carrot Cake Cupcakes

These carrot cake cupcakes are moist with a delicate cupcake texture because we’re using oil and finely grated carrots. To get finely grated carrots, I use the same grater as I would for zesting oranges, or grating hard cheeses like parmesan.

Even though grating your own carrots takes a little extra time, the texture is so much better than the store-bought kind. But use whichever you prefer! 

I used a round tip to frost my cupcakes since I’ve always found cream cheese frosting a little too soft to pipe using a star tip, but you can frost them with a knife too.

These carrot cake cupcakes are perfect for Easter and spring time, and they’re best carrot cake cupcake recipe I’ve ever tried!



Carrot Cake Cupcakes with Cream Cheese Frosting

Raised in the Kitchen - Carrian Cheney

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If you love carrot cake - then you definitely need to try these carrot cake cupcakes with cream cheese frosting. They're moist, have a delicate cupcake crumb, and lots of delicious frosting. 

Carrot Cake Cupcakes with Cream Cheese Frosting

3.48 from 19 votes
Prep Time: 30 minutes
Cook Time: 18 minutes
Additional Time: 1 hour 12 minutes
Total Time: 2 hours
Servings: 14 cupcakes
If you love carrot cake, then you definitely need to try these Carrot Cake Cupcakes with Cream Cheese Frosting! They're moist, have a delicate cupcake crumb, and LOTS of delicious frosting.


Carrot Cake Cupcakes:

  • 1 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup oil
  • 3/4 cup white sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots (about 200g)
  • 2 tbsp milk

Cream Cheese Frosting:

  • 3/4 cup unsalted butter , softened
  • 4 oz cream cheese , softened
  • 3 1/2 - 4 cups powdered sugar
  • 1-2 tbsp heavy cream

Decorations (optional):

  • 1/4 cup orange candy melts
  • 1/4 cup green candy melts


Carrot Cake Cupcakes

  • Preheat the oven to 350F degrees and line muffin pan with papers.
  • In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, baking powder and salt.
  • In a large bowl beat together the oil, sugars, eggs and vanilla. Then mix in the shredded carrots.
  • With the mixer on low speed beat the dry ingredients into the oil mixture, then mix in the milk.
  • Spoon the batter into the lined pan, filling each about 2/3 to 3/4 full. You may need more than 1 pan.
  • Bake for 15-18 minutes, or until an inserted toothpick comes out clean.

Cream Cheese Frosting

  • Beat the butter and cream cheese together.
  • Then beat in the powdered sugar about 1/2 cup at a time until the desired sweetness level is reached.
  • Beat in 1-2 tablespoons of whipping cream as needed.
  • Frost the cupcakes using a knife or piping bag and tip (I used a #10 tip which is round - I find star tips are sometimes difficult with cream cheese frosting).

Carrot Decorations (optional)

  • Line cookie sheet with wax paper.
  • Melt the orange and green candy melts in separate bowls according to package instructions.
  • Spoon each into a piping bag with a small round tip (I used Wilton #4).
  • Pipe small orange triangles for the carrots, then pipe a tiny green triangle at the top of each for the stem,.
  • After the carrots have dried, peal them off the wax paper and top each cupcake with a carrot.


May be kept at room temperature for 2-3 days, or refrigerated for up to 5 days.
Nutrition Facts
Carrot Cake Cupcakes with Cream Cheese Frosting
Amount Per Serving (1 cupcake)
Calories 533 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 60mg20%
Sodium 140mg6%
Potassium 52mg1%
Carbohydrates 84g28%
Fiber 1g4%
Sugar 74g82%
Protein 3g6%
Vitamin A 462IU9%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Carrot Cake Cupcakes with a cupcake crumb coat swirled with cream cheese frosting and a cute carrot on top for decoration

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Absolutely amazing! I baked them today to take on a floating trip and they are amazing. I could not stop myself and ate one while watching TV. I did not make any frosting because they are not going to be on a fridge but they are delicious. 

    • Reply
    • So happy to hear that!!

      • Reply
  • Ah! Just made these and realized after that I forgot to add the milk to the cupcakes! What will happen to them? Are they done for?! 

    • Reply

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