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carrot cake cupcakes close up

Carrot Cake Cupcakes with Cream Cheese Frosting

These carrot cake cupcakes are moist and rich– with a subtle carrot flavor and just a hint of warmth and spice. The cream cheese frosting is tangy and creamy– the perfect complement to carrot cake!
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time (estimate) 20 minutes
Total Time 1 hour
Servings 12 cupcakes
Calories 396kcal
Author Toni Dash



  • 1 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
  • 1 cup light brown sugar
  • 1 teaspoon baking powder
  • ½ cup milk we used whole dairy milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded carrot
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg


  • 4 tablespoons unsalted butter softened
  • 4 ounces (½ 8-ounce block) cream cheese softened
  • 2 ½ cups powdered sugar sifted to remove any hard lumps
  • 1 teaspoon pure vanilla extract
  • Food coloring see notes below
  • 12 mini chocolate bunnies optional for toppers



  • Preheat the oven to 350 degrees F. Line 12 cavities in a muffin tin with paper baking liners.
  • In a large bowl, whisk together milk, vegetable oil, eggs and vanilla.
    Add the brown sugar and whisk to combine.
  • Whisk in the flour, baking powder, cinnamon, and nutmeg.
  • Gently fold in the shredded carrots into the batter. Do not to overmix.
  • Divide the batter evenly between the prepared muffin cavities filling each about ¾ of the way full.
    Bake in a preheated oven for 15-17 minutes, or until a toothpick comes out clean.
  • Remove cupcakes from the oven and place onto a wire cooling rack and cool completely before frosting.


  • Combine the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl if using an elective hand held mixer). Beat on medium speed until well combined (about 1 minute).
  • Turn the mixer on low speed and slowly add the powdered sugar.
  • When all of the powdered sugar has been incorporated, add the vanilla.
    Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy. Make sure to scrape down the sides of the bowl as needed.
  • Add desired food coloring (see notes below) and mix to combine.
  • Transfer the frosting to a piping bag fitted with your choice of tip (we used a Wilton #21 tip) and frost the cupcakes as desired.
    Add a mini chocolate bunny to the top of each cupcake (optional).


Ingredient Notes
Use freshly grated carrots not store bought pre-shredded packaged carrots. Store bought carrots have a distinct flavor and tend to be dry.
Frosting coloring notes
For an easy food coloring option, use 1 teaspoon of green liquid (or ½ teaspoon gel). Two favorites are Wilton “Grass” or Americolor “Forest” colors. For an all natural color, use 1 teaspoon of Wilton Nature’s Inspiration “Sunflower” color mixed with ½ teaspoon of Wilton Nature’s Inspiration “Sky Blue” color.
How to Store & Freeze
The carrot cake cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Store without the chocolate bunny on top.
The easiest way to freeze the cupcakes is to freeze the unfrosted cupcakes then to frost them after they are thawed. Allow the cupcakes to full cool. Place them in a freezer safe container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator then frost and serve.


Calories: 396kcal | Carbohydrates: 57g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 60mg | Potassium: 151mg | Fiber: 1g | Sugar: 44g | Vitamin A: 2087IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg