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):
Carrot Cake 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
Kitchen Tools Used:
- grater
- measuring cups
- measuring spoons
- small skillet
- cupcake pan
- cupcake liners
- mixing bowls
- whisk
- hand mixer or stand mixer
- pastry bag
Begin by grating your carrots, measuring them out to about 4 cups (it took me roughly a bag of carrots). Set aside.
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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.
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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.
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In a separate bowl, use an electric mixer to beat the eggs until frothy.
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Stir in the oil, melted butter, and vanilla extract.
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Follow with adding the dry mixture little by little until combined.
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Stir in the carrots and walnuts.
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Fill the prepared cupcake tins each half way with the mixture.
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Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
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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.
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_300,h_300/https://icancookthat.org/wp-content/uploads/2021/03/IMG_5841-300x300.jpg)
Top each cupcake with the frosting, top with sprinkles if desired, and enjoy!
![Carrot Cake Cupcakes](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_683,h_1024/https://icancookthat.org/wp-content/uploads/2021/03/IMG_58431-683x1024.jpg)
The cupcakes stay super moist from the carrots and have a nice texture with a little bit of crunch from the walnuts.
![Carrot Cake Cupcakes](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_683,h_1024/https://icancookthat.org/wp-content/uploads/2021/03/IMG_58541-683x1024.jpg)
The frosting is creamy with a hint of cinnamon to enhance the flavor of the carrot cake.
![Carrot Cake Cupcakes](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_1024,h_683/https://icancookthat.org/wp-content/uploads/2021/03/IMG_58531-1024x683.jpg)
These cupcakes can be made a couple of days ahead of time if needed.
![Carrot Cake Cupcakes](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_1024,h_683/https://icancookthat.org/wp-content/uploads/2021/03/IMG_58471-1024x683.jpg)
![Carrot Cake Cupcakes](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_250,h_167/https://icancookthat.org/wp-content/uploads/2021/03/IMG_58531-scaled.jpg)
Carrot Cake Cupcakes
These carrot cake cupcakes are topped with cinnamon cream cheese frosting and cute carrot-themed sprinkles
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!
Thank you for sharing this recipe .. and by the way can take these cakes with hot milk?![My Profile](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2030%2020%22%3E%3C/svg%3E)
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I’ve made different cupcakes using several other fruits and vegetable items but never tried carrots. This gonna be a must recipe to tryout. Btw, I don’t need to make 30 cupcakes, if I have to made less amount, what would be crucial changes in the ingredients?![My Profile](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2030%2020%22%3E%3C/svg%3E)
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