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.
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!
The cupcakes stay super moist from the carrots and have a nice texture with a little bit of crunch from the walnuts.
The frosting is creamy with a hint of cinnamon to enhance the flavor of the carrot cake.
These cupcakes can be made a couple of days ahead of time if needed.
Carrot Cake Cupcakes
These carrot cake cupcakes are topped with cinnamon cream cheese frosting and cute carrot-themed sprinkles
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!
Thank you for sharing this recipe .. and by the way can take these cakes with hot milk?
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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?
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