I’m thrilled to share my carrot cake cupcake recipe with you today, a treat that’s become quite the crowd-pleaser at family gatherings. These little beauties strike the perfect balance between moist, spiced cake and creamy, tangy frosting. What makes them special? It’s all about freshly grated carrots and that blend of warm spices that fill your kitchen with the most comforting aroma. Wondering if they’re difficult to make? Not at all. In fact, they might just become your new go-to dessert for both weeknight cravings and special occasions.
Why You’ll Love these Carrot Cake Cupcakes
Once you bite into one of these super moist carrot cake cupcakes, you’ll wonder why you haven’t been making them weekly.
The perfect balance of warm spices—cinnamon, ginger, cloves, and nutmeg—creates that classic carrot cake flavor we all crave.
I’m obsessed with how the freshly grated carrots keep these cupcakes incredibly moist for days.
And that cream cheese frosting? Pure heaven. Tangy, sweet, and silky-smooth.
These are simple enough for beginners but impressive enough for special occasions.
Want to customize them? Toss in some nuts or a sprinkle of cinnamon on top.
What Ingredients are in Carrot Cake Cupcakes?
These homemade carrot cake cupcakes require simple pantry staples and fresh ingredients that come together to create something truly magical.
- 2 cups all-purpose flour
- 1⅓ cups granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¾ teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 1½ cups vegetable oil
- 4 large eggs
- 3 cups grated carrots
For frosting: ½ cup room temperature salted butter, 16 ounces room temperature cream cheese, 3 cups powdered sugar, and 1½ teaspoons vanilla extract.
The quality of your carrots makes all the difference in this recipe, so try to grate them fresh rather than using pre-shredded ones—those tend to be dry and won’t give you that incredible moisture that makes these cupcakes so special.
How to Make these Carrot Cake Cupcakes
Step 1: Preheat the Oven and Prepare Your Pans
Preheat your oven to 350°F (177°C) and line your cupcake tins with paper liners.
Getting your oven to the right temperature before baking is essential for even baking and that perfect cupcake dome.
Step 2: Mix the Dry Ingredients
Whisk together 2 cups all-purpose flour, 1⅓ cups granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¾ teaspoon ground cloves, 1 teaspoon ground nutmeg, 2 teaspoons baking powder, 1½ teaspoons baking soda, and ¾ teaspoon salt in a large bowl.
This spice blend is what gives carrot cake that warm, cozy flavor we all crave.
Step 3: Prepare the Wet Ingredients
In a separate bowl, beat 1½ cups vegetable oil and 4 large eggs until well combined.
The oil is our secret weapon for keeping these cupcakes incredibly moist for days—if they last that long!
Step 4: Combine Wet and Dry Mixtures
Pour the egg and oil mixture into the dry ingredients and stir just until combined.
Over-mixing is the enemy of tender cupcakes, so I like to think of this as a gentle introduction between ingredients rather than a vigorous mixing session.
Using a premium stand mixer makes this step effortless and ensures perfectly combined ingredients without overmixing.
Step 5: Fold in the Carrots
Gently fold in 3 cups of freshly grated carrots until evenly distributed throughout the batter.
Can we take a moment to appreciate the beautiful orange flecks that will run through our finished cupcakes?
Step 6: Fill the Cupcake Liners
Fill each cupcake liner about two-thirds full with batter.
This gives them room to rise without spilling over the sides—nobody wants a cupcake with an identity crisis thinking it’s a mushroom.
Step 7: Bake to Perfection
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Your kitchen will start to smell like a spice shop in about 10 minutes, which might be the hardest test of patience you’ll face today.
Step 8: Make the Cream Cheese Frosting
While the cupcakes cool completely, beat ½ cup room temperature salted butter and 16 ounces room temperature cream cheese until smooth, then add 3 cups powdered sugar and 1½ teaspoons vanilla extract, beating until creamy.
This frosting is so good you might need to make extra because “taste testing” is a real hazard.
What to Serve with Carrot Cake Cupcakes
These moist, spiced cupcakes are perfect on their own, but why stop there? A cup of hot chai tea creates a beautiful flavor harmony with the warm spices in the cupcakes.
For coffee lovers, a smooth latte or cappuccino cuts through the sweetness of the cream cheese frosting. Looking for something cooler? Try serving with a scoop of vanilla bean ice cream on the side for an elevated dessert experience.
If you’re enjoying these for brunch (and why wouldn’t you?), a bowl of fresh berries adds a bright, tart contrast to the rich cupcakes.
And for those who want to go all in on indulgence, a drizzle of caramel sauce over the frosting takes these cupcakes to new heights. They’re versatile enough for afternoon tea or a special dessert.
Carrot Cake Cupcakes Substitutions and Variations
These cupcakes are wonderfully adaptable to what you have on hand:
- Flour Options: Swap in whole wheat flour for half the all-purpose for a nuttier flavor, or use a 1:1 gluten-free flour blend for GF needs.
- Oil Alternatives: Unsweetened applesauce or mashed banana can replace half the oil for lighter cupcakes. Melted coconut oil works beautifully too!
- Dairy-Free Frosting: Use dairy-free cream cheese and butter alternatives for the frosting—nobody will notice the difference.
- Sugar Adjustments: Reduce sugar to 1 cup and add 1/3 cup honey for a different sweetness profile.
- Fun Mix-ins: Fold in 1/2 cup crushed pineapple (drained), raisins, chopped walnuts, or shredded coconut.
- Seasonal Twists: Add orange zest in winter, fresh ginger in fall, or diced apples in autumn.
- Garnish Ideas: Tiny carrot decorations made from orange and green frosting, toasted coconut, or a light dusting of cinnamon.
Leftovers and Storage for these Carrot Cake Cupcakes
These cupcakes actually taste even better the next day as the spices meld and develop!
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. If you need to stack them, place a layer of parchment paper between levels to prevent sticking.
For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. The frosting can be frozen separately.
When ready to enjoy, thaw cupcakes at room temperature for about 2 hours.
To refresh day-old cupcakes, microwave unfrosted ones for 10-15 seconds.
For frosted cupcakes, let them sit at room temperature for 20-30 minutes before serving—this softens the cake and brings the frosting to the perfect creamy consistency.
Final Thoughts
These Super Moist Carrot Cake Cupcakes truly capture everything we love about traditional carrot cake in perfect individual portions.
The blend of warm spices—cinnamon, ginger, cloves, and nutmeg—creates that nostalgic aroma that fills your kitchen with comfort.
What makes them special is their incredible moisture from fresh carrots and oil, complemented by the creamy, tangy cream cheese frosting.
They’re ideal for spring gatherings, Easter celebrations, or anytime you need a crowd-pleasing dessert that feels both special and homey.
Whether served at room temperature or slightly chilled, these cupcakes offer that perfect balance of spice and sweetness that keeps everyone reaching for just one more.