These Ultra-Moist Carrot Cake Cupcakes are a dreamy blend of spiced sweetness and tender crumb, topped with the creamiest frosting you’ll ever taste. Each bite is a perfect harmony of warm cinnamon, nutty carrots, and a hint of vanilla, all wrapped in a fluffy, melt-in-your-mouth texture.
The best part? You can whip them up in just 40 minutes, making them ideal for any occasion or a spontaneous treat.
The star of the show is the Best-Ever Cream Cheese Frosting, velvety smooth with a tangy richness that balances the cake’s natural sweetness. Whether you’re baking for a crowd or indulging solo, these cupcakes promise to delight with their irresistible flavor and moist, tender perfection.
Ultra-Moist Carrot Cake Cupcakes: What You’ll Need
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ½ cup (4 oz/115 g) granulated sugar
- ⅔ cup (4 oz/115 g) dark brown sugar (light brown sugar works too)
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (6 fl oz/170 ml) neutral flavored vegetable oil (such as canola or sunflower)
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 2 tablespoons milk (any kind)
- 2 cups (7 oz/210 g) grated carrots (about 3 medium carrots)
- ½ cup (2 ½ oz/71 g) toasted pecans, finely chopped (optional: walnuts work too)
- 2 cups (16 oz/454 g) cream cheese frosting (homemade or store-bought)
Step-by-Step Instructions for Perfect Carrot Cake Cupcakes
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the oil, eggs, milk, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing just until well incorporated. Avoid overmixing.
- Gently fold in the grated carrots and toasted pecans (if using).
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, frost the cupcakes generously with cream cheese frosting. For an extra touch, sprinkle with additional toasted pecans.
- Store in an airtight container in the fridge for up to 2 days. For longer storage, freeze for up to 1 month and defrost at room temperature for 2 hours before serving.
Creative Topping Ideas to Elevate Your Cupcakes
While the cream cheese frosting and toasted pecans are a classic combo, why not get creative? Try drizzling a caramel sauce over the frosting for a sweet twist, or sprinkle shredded coconut for a tropical vibe. For a pop of color, add a few edible flowers or a dusting of cinnamon sugar. These little touches can make your cupcakes stand out!
Perfect Pairings for Serving
These carrot cake cupcakes pair beautifully with a cup of hot coffee or spiced chai tea for a cozy treat. For a dessert spread, serve them alongside a scoop of vanilla ice cream or a slice of cheesecake. They’re also a great addition to brunch menus—just add a mimosa for the ultimate indulgence!
Smart Storage and Freezing Tips
To keep your cupcakes fresh, store them in an airtight container in the refrigerator for up to two days. If you’re planning ahead, freeze them unfrosted in a freezer-safe container for up to one month. When ready to enjoy, let them thaw at room temperature for two hours, then frost and serve. This makes them a great make-ahead dessert!
Easy Recipe Variations to Try
Want to mix things up? Swap the pecans for walnuts or almonds for a different crunch. For a tropical twist, add crushed pineapple (drained) to the batter. If you’re feeling adventurous, try a maple cream cheese frosting by adding a tablespoon of maple syrup to the frosting recipe. The possibilities are endless!
Time-Saving Hacks for Busy Bakers
Short on time? Use a box grater with large holes to quickly shred the carrots, or buy pre-shredded carrots for even faster prep. If you’re making the frosting from scratch, use a stand mixer to whip it up in minutes while the cupcakes bake. These small tweaks can save you precious time without sacrificing flavor!
Ultra-Moist Carrot Cake Cupcakes With Best-Ever Cream Cheese Frosting
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ⅔ cup dark brown sugar
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup neutral flavored vegetable oil
- 2 large eggs at room temperature
- 1 ½ teaspoons vanilla extract
- 2 tablespoons milk
- 2 cups grated carrots
- ½ cup toasted pecans finely chopped (optional)
- 2 cups cream cheese frosting
Instructions
- Preheat the oven to 350°F (180°C) and line a 12 cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder and salt.
- In another bowl, whisk together the oil, eggs, milk and vanilla.
- Combine the wet and dry ingredients until well mixed. Fold in the carrots and the nuts (if using).
- Divide batter evenly, up to ¾ of the way full.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can frost them with my cream cheese frosting. I scattered extra toasted pecans over the frosting for a little extra something. Store cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to 1 month. Defrost for two hours at room temperature.