Carrot Cake Cupcakes

Nearly a decade ago, I shared a recipe for a Bunny Carrot Cake. Although it’s super cute, I figured it was about time I shared a decidedly less creative dessert that is still perfect for Easter and spring in general: Carrot Cake Cupcakes!

These Carrot Cake Cupcakes are based off the original recipe I shared 9 years ago, but I substituted in walnuts for the raisins. They are topped with cinnamon cream cheese frosting and then sprinkled with carrot-shaped sprinkles to make them extra adorable.

Ingredients (makes approximately 30 cupcakes):

• 4 large eggs, at room temperature
• ¼ cup vegetable oil
• ¾ cup melted browned butter
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon salt
• 4 cups loosely packed grated carrots
• 1 cup chopped walnuts (omit for nut-free)

• 2 (8 oz) packages of Cream Cheese, softened
• 1/2 cup unsalted butter, softened (1 stick)
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 2 (16 oz) packages powdered sugar
• Easter-themed sprinkles, if desired

Kitchen Tools Used:

• grater
• measuring cups
• measuring spoons
• small skillet
• cupcake pan
• cupcake liners
• mixing bowls
• whisk
• hand mixer or stand mixer
• pastry bag

Carrot Cake Cupcakes

Kaitlin @ I Can Cook That

These carrot cake cupcakes are topped with cinnamon cream cheese frosting and cute carrot-themed sprinkles

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Servings 30 cupcakes

Ingredients

  

Carrot Cupcakes:

• 4 large eggs at room temperature
• ¼ cup vegetable oil
• ¾ cup melted browned butter
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon salt
• 4 cups loosely packed grated carrots
• 1 cup chopped walnuts omit for nut-free

Cinnamon Cream Cheese Frosting:

• 2 8 oz packages of Cream Cheese, softened
• 1/2 cup unsalted butter softened (1 stick)
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 2 16 oz packages powdered sugar
• Easter-themed sprinkles if desired

Instructions

 

• Begin by grating your carrots, measuring them out to about 4 cups (it took me roughly a bag of carrots). Set aside.
• Next, prepare your brown butter. Add the butter to a small sauté pan over medium heat. Once melted, continue to heat over medium heat until it begins to brown, then remove from heat.
• Preheat your oven to 350 degrees. Prepare a cupcake tin with cupcake liners.
• In a large bowl, stir together the flour, sugar, baking soda, cinnamon, nutmeg, cloves and salt.
• In a separate bowl, use an electric mixer to beat the eggs until frothy.
• Stir in the oil, melted butter, and vanilla extract.
• Follow with adding the dry mixture little by little until combined.
• Stir in the carrots and walnuts.
• Fill the prepared cupcake tins each half way with the mixture.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool in the tin for about 15 minutes then let cool completely on a rack. Repeat with the remaining dough.
• While waiting for the cupcakes to cool, you can make the frosting. Add the cream cheese, butter, vanilla extract, and cinnamon to a large bowl. Beat on medium speed with an electric mixer. Gradually add the powdered sugar, mixing to combine.
• Top each cupcake with the frosting, top with sprinkles if desired, and enjoy!

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

Keyword Carrot Cake, Cream Cheese Frosting, Cupcakes, Dessert, Easter

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