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5 from 2 ratings

Carrot Cake Cupcakes with Cream Cheese Frosting

These carrot cake cupcakes have a soft and delicate crumb that melts in your mouth as you take a bite. And they are finished off with a sweet and tangy cream cheese frosting!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake cupcakes, cream cheese, cupcakes, frosting
Servings: 28 cupcakes
Calories: 294
Author: Natalie Gruendl from www.tasteslovely.com


Carrot Cake Cupcakes

  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 pound medium carrots about 6, grated on a box grater or in your food processor
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 1/2 cups vegetable oil

Cream Cheese Frosting

  • 8 ounces cream cheese room temperature
  • 4 tablespoons butter room temperature
  • 2 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup powdered sugar confectioners sugar


  • Preheat oven to 350 degrees with the trays in the upper and lower third. Line 2 cupcake cans with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
  • In stand mixer (or do by hand in a large mixing bowl), whisk together the eggs, granulated sugar and brown sugar for about 1 minute. Slowly drizzle in the vegetable and whisk for another 1 minute until emulsified. Mix in carrots and whisk for 20 seconds. Add in the dry ingredients in 2 batches and mix until just combined and no streaks of flour remain.
  • Fill the cupcake liners 3/4 full. Bake until the cupcakes are set and a wooden skewer comes out clean, about 30 minutes, rotating the pans halfway thru. Remove and allow to cool completely before frosting. There will be enough batter remaining to make 4 more cupcakes if you wish to use all the batter.
  • Make the frosting by whisking together the cream cheese, butter, sour cream, vanilla and powdered sugar. Transfer to a plastic bag, snip the end off, and pipe the frosting onto the cupcakes.
  • Will keep in an airtight container for 4 days. The cupcakes freeze wonderfully. Just transfer to an airtight container before frosting. Freeze up to 6 months. Allow to thaw in the fridge for about 12 hours, then frost them.



Calories: 294 | Total Carbs: 34.2g | Protein: 2.8g | Fat: 17.1g | Fiber: 0.9g | Net Carbs: 33g