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You are here: Home / Dessert / Carrot Cake Cupcakes

March 30, 2021 By Kaitlin 2 Comments

Carrot Cake Cupcakes

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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!

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.

Carrot Cake Cupcakes

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.
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!
Carrot Cake Cupcakes
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
The frosting is creamy with a hint of cinnamon to enhance the flavor of the carrot cake.
Carrot Cake Cupcakes
These cupcakes can be made a couple of days ahead of time if needed.
Carrot Cake Cupcakes
Carrot Cake Cupcakes

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

Related posts:

Old Fashioned Cupcakes Chocolate Pumpkin Cake with Cinnamon Cream Cheese Frosting Guinness Cupcakes with Baileys FrostingGuinness Cupcakes with Baileys Frosting Pumpkin RollPumpkin Roll

Filed Under: Dessert, Make Ahead, Nut Free, Vegetarian Tagged With: Baking Soda, Butter, Cake, Carrot, Carrots, Cinnamon, Cloves, Cream Cheese, Cupcake, Cupcakes, Dessert, Easter, Eggs, Flour, Frosting, I Can Cook That, Nutmeg, Powdered Sugar, Recipe, Salt, Spring, Sprinkles, Sugar, Vanilla Extract, Vegetable Oil, Walnuts

Comments

  1. JOHNNY says

    April 7, 2021 at 12:12 pm

    Thank you for sharing this recipe .. and by the way can take these cakes with hot milk?
    JOHNNY recently posted..7 Best Mulch For Dog Run 2021My Profile

    Reply
  2. Donna says

    May 27, 2021 at 5:54 am

    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?
    Donna recently posted..Mueller Austria 4 Slice Toaster Oven Review [Updated For 2021]My Profile

    Reply

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