Turn homemade carrot cake batter in to delicious carrot cake cupcakes. Frost with homemade cream cheese frosting for a delicious spring cupcake.

My mom’s carrot cake was a rare treat when I was a kid. It was made once a year just like her Broccoli Casserole. She made carrot cake once a year for my dad’s birthday. Her carrot cake recipe was a no frills recipe: no pineapple, no raisins, no nuts. It still is the best carrot cake recipe I’ve ever had. 

These carrot cake cupcakes are also no frills. Kids love eating them because there isn’t anything “weird” in them. Adults love them because of the cream cheese frosting. Carrot cake cupcakes are perfect anytime of the year, but especially in the spring or at Easter when all things carrots seem to abound. 

Homemade Carrot Cake Cupcakes with Cream Cheese Frosting

Preheat oven to 350°F. Line a 24 count muffin tin, or two 12 count muffin tins, with paper liners. Set aside.

In a medium mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In a large bowl, beat oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined.  You can use a stand mixer or a hand mixer to combine the wet ingredients.

Carefully add the dry ingredients to the wet ingredients and beat until combined.

Finally, use a wooden spoon to stir in the grated carrots. There is no way around grating carrots for homemade carrot cake and after years of making carrot cake, the best way to grate them is by hand. A food processor just does not do the job well. I have no idea why, but hand grated carrots just work better. 

Divide batter evenly among 24 muffin cups. The best way to get the cupcakes to be the same size is to use an ice cream scoop to scoop the batter into the muffin cups. This helps measure the batter equally. 

Bake the cupcakes for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.

While the cupcakes cool, make the cream cheese frosting.  In a stand mixer add cream cheese and 1 tablespoon water. Place on low speed until cream cheese is smooth.

Slowly add in 1/2 cup of powdered sugar at a time with paddle attachment. Once the sugar is all added speed up mixer to medium. Once the cream cheese icing is thick and stands on it’s own its ready. If it doesn’t stand on it’s own add more sugar.

Place into a piping bag with star tip. Ice cupcakes. Keep refrigerated after icing.

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Yield: 24 cupcakes

Carrot Cake Cupcakes

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Turn homemade carrot cake batter in to delicious carrot cake cupcakes. Frost with homemade cream cheese frosting for a delicious spring cupcake.

Ingredients

• For Cupcakes:
• 2 cups all purpose flour 
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 2/3 cup brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoon pure vanilla extract
• 6 medium/large carrots; hand grated
• For Frosting:
• 2 packages cream cheese
• 6 cups powdered sugar
• 1 tablespoon water

Instructions

Make the Cupcakes:

1. Preheat oven to 350°F. Line a 24 count muffin tin with paper liners. Set aside.
2. Whisk together flour, baking soda, baking powder, cinnamon, and salt in a mixing bowl. Set aside.
3. In a large bowl or a stand mixer, beat the oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined.
4. Add dry ingredients and beat until combined. Stir in carrots.
5. Divide batter evenly among 24 muffin cups.
6. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
7. Cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.

Make the Icing:

1. In a stand mixer add cream cheese and 1 tablespoon water. Place on low speed until cream cheese is smooth.
2. Slowly add in 1/2 cup of powdered sugar at a time with paddle attachment.
3. Once the sugar is all added speed up mixer to medium.
4. Mix until the cream cheese icing is thick and stands on it's own its ready.
5. If it doesn't stand on it's own add more sugar.
6. Place into a piping bag with star tip. Ice cupcakes.
7. Keep cupcakes refrigerated after icing.

 

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 186mgCarbohydrates: 51gFiber: 1gSugar: 41gProtein: 3g