I've tried many different versions of carrot cake, and this recipe is my favorite. I teamed up with my friend Olga from Fablunch to share this delicious recipe for carrot cake cupcakes with cream cheese frosting. This recipe was very simple, and it didn't require many ingredients!

Tips and Tricks

When mixing the ingredients, you can use an electric mixer if you are more comfortable with it instead of the wire whisk.
For a more festive look, top with whipped cream or cream cheese frosting before serving.
If you do not have cupcake liners on hand, use muffin tins. Just make sure you have sprayed it with non-stick baking spray.

Instructions

Gather the ingredients for these carrot cake cupcakes. Before you start mixing the ingredients, don't forget to preheat the oven to 350 degrees F. Also, prepare cupcake pans by greasing them or lining them with cupcake liners.

Here is what you will need for this recipe:

self-rising flour
ground cinnamon
granulated sugar
brown sugar, packed
oil
milk
eggs
grated carrots

Once the ingredients are all ready, let's begin!

In a large bowl, stir together the flour, cinnamon, and sugar and mix until well combined:

mixing the dry ingredients of carrot cake cupcakes

Make a well in the middle and add eggs, milk, oil, and mix:

adding milk and eggs to the dry ingredients

Next, add grated carrots and mix until well combined.

After mixing well, it's now ready to bake. Use a scooper to put the batter into the cupcake liners:

scooping the cupcake batter with a cookie scooper

Fill cupcake liners halfway if going to frost cupcakes. If you are not frosting it afterward, fill it up to ¾ of the cupcake liner:

filling the cupcake liners with carrot cake cupcake batter

Bake for 20-25 minutes. After patiently waiting for 20 minutes or more, here they are!

When slicing into the cupcakes, check out how light and fluffy they are!

Soft, moist, and fluffy carrot cake cupcakes

Serve and enjoy!

Frequently Asked Questions

Q: How long can this cupcake be stored without frosting?

A: These delicious carrot cupcakes can be stored in the fridge for about 4 to 6 days.

Q: I need a carrot cake. Can I use this recipe and make a cake instead of cupcakes?

A: For sure, you can! Just bake it in a cake pan instead of cupcake liners.

Q: Can I make this recipe into mini carrot cupcakes?

A: Yes, you can. Just switch to mini cupcake liners, and you are good to go!

4 from 1 vote

Print Pin Recipe

Carrot Cake Cupcakes

Try these Carrot Cake cupcakes—soft and moist with a dense texture that would surely fill your tummy in a delicious way!

Author: Lainey

Ingredients

Instructions

Preheat the oven to 350 degrees F. Prepare cupcake pans by greasing them or lining them with cupcake liners.
In a large bowl, stir together the flour, cinnamon, and sugar and mix until well combined.
Make a well in the middle, and add the eggs, milk, and oil, and mix. Next, add grated carrots and mix until well combined.
Fill cupcake liners halfway if going to frost cupcakes; if not, fill ¾.
Bake for 20-25 minutes.