Learn how to make the BEST moist and fluffy carrot cupcakes from scratch in under 30 minutes. This one-bowl recipe couldn’t get easier. Top with cream cheese frosting and enjoy these delicious carrot cupcakes any time of the year!
Today I’m going to share my secret super quick and easy carrot cupcake recipe. I’ve been making these cupcakes for years and they have never failed once!
While shopping at the supermarket yesterday, I found carrots on sale for .40 cents a pack. I couldn’t believe my eyes. I actually had to ask a worker if the price was correct and it was so I grabbed 8 bags… I couldn’t resist! I got home and sat there wondering what can I make with all these carrots. The first thing that came to mind is my all-time favorite dessert, Carrot cupcakes!
So I baked a batch of these super quick and easy carrot cupcakes, then top them off with my favorite cream cheese frosting, and could not stop eating them. Like seriously, they were so good!
What you Will Need To Make Carrot Cupcakes
- grated carrots
- 2 eggs
- cinnamon or apple spice
- baking soda, baking powder, and a pinch of salt
These are the easiest cupcakes you’ll ever bake. You don’t even have to whisk them! The only step that might slow you down is grating the carrots but I decided to grate them in the food processor. I have the grating attachment, if you don’t have it you can use the normal setting and dice them really tiny.
Mix all the ingredients in a bowl with a wooden spoon then transfer into a muffin tin.
Want to spice them up? toss in some chopped walnuts, raisins, mashed bananas, or anything your heart wishes!
Bake for 13 minutes, cool, frost, and you’re done! Moist and delicious carrot cupcakes in no time!
How to Make Cream Cheese Frosting
I top them with my favorite cream cheese frosting. It’s light and fluffy and pairs like a dream with these cupcakes. Be sure to cool the cupcakes all the way before attempting to frost them.
To make the cream cheese frosting you will need:
- cream cheese
- heavy cream (optional)
To make the Cream Cheese Frosting
It’s essential the ingredients are all at room temperature or the frosting will form into lumps. Simply beat the butter and cream cheese until smooth and creamy then beat in the sugar, heavy cream, and vanilla until light and fluffy.
The heavy cream is completely optional and only used to a fluffy texture to the frosting so feel free to leave it out if you’d like.
How to Store
The cupcakes are good for up to 12 hours at room temperature and in the fridge for up to 3 days in an air-tight container. To serve, bring to room temperature (preferably at least an hour) to moisten the cupcakes.
More Delicious Desserts Carrot Desserts
Carrot Cake with Cream Cheese frosting
Easy Carrot Cupcakes with Cream Cheese Frosting
For the Cupcakes
- 1 cup flour
- 2 cups grated carrots
- 2/3 cup oil of choice use coconut oil for healthier cupcakes
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon powdered cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cream Cheese Frosting
- 1/2 cup cream cheese at room temperature
- 1/4 cup butter at room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream optional
- 1 teaspoon vanilla extract
- Heat oven to 350 degrees F. Grease 12 muffin tins or line with cupcake liners and set aside. In a large bowl beat the eggs for a few seconds. Gently stir in the grated carrots and oil. Add the rest of the ingredients and stir to combine, about 10 stirs ( be careful not to over mix!).
- Fill cupcake tins about 2/3 full. Bake for no more than 18-20 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.
To make the Frosting:
- In a blender or by hand, beat the butter, cream cheese, and vanilla until fluffy combined. Gradually add the powdered sugar and cream until light and fluffy. Once the cupcakes have cooled frosting with cream cheese frosting using a piping bag, zip-lock bag or spread with a spoon.
These cupcakes were absolutely awful. Way too much oil and too much sugar.
Hannah Votel says
These carrot cake cupcakes were so good. 10/10 recommend. The flavor of them was so good. The only problem I had was grating the carrots, it took for ever. Other than that I loved them!!!
Mimi bunny says
OMG BEST EVER
… i did tweak a few things
Added more of the spices
AN extra 1/4 cup of flour and a little more sugar
The tip to stir about 10 times was great Thank you xxxxx
i love cooking but i was never so keen on baking because it is time consuming. i have just made these cup cakes without the frosting ( less calories ). omg i loved it . i will be making them REGULARLY. i added some rose water extract and cardamom to it aS WELL . THE TASTE AND TEXTURE IS TRULY MAGICAL . tHANK YOU
Yummy! The best for this season 😍
Barbara Rambold says
I am assuming I can just make a cake out of this as well?
Yes, you can make these cupcakes into a small cake but the baking time would slightly increase.
Jack Smith | BBQRecipez.com says
What a great way to serve carrot cake – as a muffin! I love it.
Can I substitute the flour for almond flour or whole wheat? Please let me know.
You would not be able to sub it without further recipe testing as the texture would change!
Delicious recipe but 13 mins was not nearly enough time, at least for my oven. Loved the frosting and once the cakes were fully cooked they were definitely a crowd-pleaser 🙂
WOw these are to good ,what an easy and delicious recipe will be using to frequently
They taste amazing! They do sink into themselves as they cool, though! I suppose that was only noticeable because I didn’t put any cream cheese frosting on top.
you mention adding cream into the frosting when adding the powdered sugar, but it is not listed with the ingredients
Sorry about that. I’ve updated it on the ing list. The heavy cream is optional and makes a lighter fluffier frosting.
These cupcakes were amazing, I just wish the recipe made more! I had to make several batches.
How can I go about adapting this into a maybe a 9” cake?
Can I use just baking powder? Thanks
Gonna want to add flour to this. I didn’t because they look watery in the picture so thought they’d be okay. Ended up being spongy and unpleasant texture. Taste is amazing though! Thank you for this recipe.
I should say add *more* flour. Probably could’ve used 1/2 cup more.
Superb. Simple and delicious. Just what I was looking for!
it was a great recipe very delicious you may want to add a more flour because mine turned out a little oily but other than that they were delicious
Hi! What type of oil (veggie, olive, canola?) and what type of sugar (caster, brown, raw?) do we use? Or will any type be ok?
Excited to get my bake on!
I used Bob’s 1-1 gluten free baking flour, avocado oil, and added raisins. Turned out great!
What do I need to do to add crushed pineapple to this?
I tried this recipe today and it came out too good! Thanks for sharing.
Sam P says
Love this recipe. it’s my fav and go to for carrot.
Iwill be making these for Easter tomorrow !!!Thanks for the Easy Recipe they look so Delicious!!
Just about to make these, they look yum. I’ve been trying to find a great carrot cake recipe for a few days and I hope this fits the bill. Wish me luck 🙂
Kathy Lance says
These were quick and easy to make. Mine didn’t rise very much, but they taste so good that I don’t care!
If I want to make these as “mini” cupcakes, what should I change?
bake for 5-8 mins less. That’s it!
Great thank you!
I made these using gluten free all purpose flour and coconut oil. Delicious! I love the simplicity of the recipe.
Tried this recipe out today and the cupcakes turned out awesome. Super moist and delicious, a must try. This is a keeper:) Thanks Layla
I’m getting ready to make them right now…God be with me.
Shannon @ Bake. Frost. Repeat. says
Those cupcakes look amazing! They came out perfectly. I need to make carrot cake (& cupcakes) more often.
Wow, that’s an amazing price for a bag of carrots – love that you made cupcakes! They look fantastic, Layla! I am a sucker for carrot cake and so is my husband and step dad but I don’t make it nearly enough. An easy and simple recipe is exactly what I need 🙂 Love these!
Elizabeth @ SugarHero.com says
Haha, I am guilty of always buying things on super-sale and then having to figure out how to use it up afterward! Carrot cupcakes sound like the perfect use for some of your carrots–and I love how quick and easy they are!
Melanie @ Carmel Moments says
I haven’t eaten carrot cake in forever! These look scrumptious Layla! And how can you go wrong with cream cheese frosting? Yum!
Consuelo - Honey & Figs says
These look amazing Layla! That creamy forsting is calling my name!
Chelsea @chelseasmessyapron says
These look awesome Layla! I have some carrot cake cookie cups on my site, but not carrot cake cupcakes – definitely need to try these!
Hi Layla, these are absolutely gorgeous, love how you frosted them.
I adore a good carrot cupcake. We had a carrot cake for our wedding cake and it’s long been one of my all time favorites! I was so happy when I saw this recipe on my feedly. Thank you for sharing it!
Leah | So, How's It Taste? says
Yum, such a classic! I’ll take a dozen, please!
A dozen coming right up!
Christine @ Cooking with Cakes says
LOVING how simple these are, and I would totally be lazy and go straight for the processor instead of a grater too 🙂 great recipe Layla!
Thanks so much Christine! The easier the better! 😀
they look yummy!
Nicole ~ Cooking for Keeps says
I’m with Ashley, love carrot cake, but never ever make it for some reason! Totally need to.
It’s one of those things that you crave but never get around to making. You must set aside some time for them! Trust me, your going to love em 🙂
I love carrot cake! But it’s something I rarely make – which is just silly! These look awesome!
Thanks so much Ashley!
Karen - 2Teaspoons says
These cupcakes look amazingly moist and delicious! The photos are beautiful…You did a fantastic job piping cream cheese frosting! Thanks for sharing 🙂
Jocelyn (Grandbaby Cakes) says
These cupcakes are insanely amazing! I bet they are super flavorful and moist!