These carrot cake cupcakes are moist and delicious and are topped with a delicious cream cheese topping. Use shredded fresh carrots for added moisture. This recipe is perfect for birthdays, parties, and just because!
I made these cupcakes for a work potluck, and they are nice and moist but not too sweet, which is what I like the most about them. One of my coworkers questioned whether a “dessert” containing vegetables and nuts could be called a dessert. I say if you’re adding in 1 cup of sugar and ½ cup of oil, it qualifies as a dessert. Definitely.
Why you'll love this recipe
So enjoy these cupcakes and make them for a special occasion. Or maybe make them for a friend. Even though we may fall out of touch as we get older, nothing says “I appreciate you” like a home-baked good as a present, for no reason other than just because.
Heather's helpful hints
For an extra hint of sweetness, fold ½ cup of raisins into the batter when adding the pecans. Toss some of your raisins with flour first to ensure they don't fall to the bottom of your muffins.
Carrot Cake Cupcakes
- 12-count muffin pan
- 1 cup pecans
- 1 ½ cups all-purpose flour spooned and leveled
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 1 cup dark brown sugar packed
- ½ cup canola oil
- 1 egg
- ¾ pound carrots coarsely grated (about 2 cups)
- 8 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- ½ teaspoon pure vanilla extract
- pinch salt
- 1 ½ cups confectioners’ sugar
- Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop. Line a standard 12-cup muffin tin with paper liners.
- For the cupcakes, whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened.
- Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.
- To make the frosting, beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, and top with the remaining ½ cup of pecans.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
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