Moist and easy to make carrot cake cupcakes with home made cream cheese frosting. These carrot cakes are lightly spiced and balanced out with a sweet yet tangy frosting.
😋 Taste and features
- Lightly spiced carrot cake cupcakes
- Homemade cream cheese frosting
- Creates 14 cupcakes and takes less than 1 hour from start to finish!
🛒 Ingredients
Carrot Cake Cupcakes
Cream Cheese Frosting
🗒️ Step by step instructions
Before you Start: Heat oven to 350F and line cupcake tin with liners.
Step 1. Prepare frosting by mixing room temperature butter and cream cheese until smooth. Then add in powdered sugar, mix and set aside.
Step 2. Whip butter, brown sugar and white sugar for 3 minutes on medium until light and fluffy. Then add eggs, vanilla extract and whole milk and mix again.
Step 3. Next pour in all purpose flour, all spice, baking powder, salt and mix again and then add in grated carrots.
Step 4. Bake for 17-20 minutes until done.
Step 5. Spread on cream cheese frosting after they have cooled down and enjoy!
🥕 How to grate carrots
- Box Grater: The most ideal method but requires more work! Just make sure you are very careful as you get close to the edge!
- Mandolin Slicer: The carrot slices will be slightly larger so I would give it an additional few chops with a knife to break them down a bit further!
- Food Processor: A quick way to chop up carrots but will give you smaller pieces of carrots.
- Blender: I actually used a blender for these carrots but make sure you use the pulse option and use small portions – you want your carrots to still have shape and not turn them into carrot juice!
💡 Variations
Want to make cake? You can pour this batter into a 8″ cake pan but bake for 45-50 minutes!
🤔 Substitutions
- No all spice? The best part about carrot cake is that you can sub in so many different spices and it’ll still taste great! Feel free to use cinnamon, nutmeg, ginger or cloves
- No whole milk? Use 2% or other milk alternatives!
🧺 Storage tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3-4 days.
- Fridge: Store them in an airtight container for up to 1 week.
🔎 Related recipes
Here are a few other cake recipes you can check out!
📖 Recipe
Carrot Cake Cupcakes with Cream Cheese Frosting
Equipment
- Cup Cake Pan
Ingredients
Carrot Cake Cupcakes
- 2 Cups All Purpose Flour (240 Grams)
- 2 Eggs (Grade A Large)
- 10 tbsp Butter (142 Grams / 1 Stick + 2 tbsp)
- 1 Cup Grated Carrots (110 Grams)
- 1/2 Cup Whole Milk (245 Grams)
- 1/2 Cup Light Brown Sugar (100 Grams)
- 1/2 Cup White Granulated Sugar (100 Grams)
- 2 1/2 tsp All Spice
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Vanilla Extract
Cream Cheese Frosting
- 8 tbsp Unsalted Butter (113 Grams / 1 Stick)
- 8 Oz Cream Cheese (225 Grams / 1 Block)
- 2 3/4 Cup Powdered Sugar (315 Grams)
Instructions
Cream Cheese Frosting
- Mix room temperature butter and cream cheese until smooth. Then add in powdered sugar and mix again and set aside.
Carrot Cake Cupcakes
- Heat oven to 350F and line cupcake tin with liners.
- Whip butter, brown sugar and white sugar for 3 minutes on medium until light and fluffy.
- Then add eggs, vanilla extract and whole milk and mix again.
- Next pour in all purpose flour, all spice, baking powder, salt and mix again and then add in grated carrots.
- Bake for 17-20 minutes until done and then finally spread on frosting.
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