I LOVE carrot cake. In fact, it could be my favourite cake but I can’t commit to that because there are a few delicious cakes out there. And the only way a carrot cake is better is when you can make it into carrot cake cupcakes! And the only topping that belongs with carrot cake… is cream cheese frosting!
It was a friend’s birthday a few weeks ago and I thought it was the best way to take one of my favourite cakes, carrot cake, and make it into a cupcake to take to her to celebrate. I thought it would be a bit simpler than a 3 tier cake and, well cupcakes are fun!
The cupcakes are moist, fluffy and not too sweet. The cream cheese icing is the perfect amount of indulgence. I must be honest, sometimes I do not add all the icing sugar. I kind of pour until I get a good smooth and pipable consistency and stop. I don’t like my icings too sweet, especially the cream cheese icing, so the less the better for me.
So here is my version of a carrot cake cupcake 🙂

Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
Cupcake ingredients
- 165 g Grated carrots
- 160 g All-purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Ground ginger
- 120 ml Coconut oil melted
- 50 g Light brown sugar
- 70 g Granulated sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 120 g Sour cream
Icing ingredients
- 110 g Butter at room temp
- 126 g Cream cheese
- 2 cups Powdered sugar
- 1 tsp Vanilla extract
- Chopped nuts/praline to garnish
Instructions
For the cupcakes
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Preheatthe oven to 180 degrees Celsius and line 2 muffin trays with cupcake holders.
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Gratethe carrots using the fine side of the grater. Set aside.
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In a bowlwhisk together the dry ingredients (flour, baking soda, baking powder andspices). Set aside.
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Inanother large bowl whisk together the oil, both sugars, eggs and vanilla.
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Next add in the sour cream and grated carrots.
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Pourthe wet ingredients into the dry ingredients and mix lightly until justcombined.
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Fill thecupcake holders until just over half way full and bake for 18 – 20 minutes, until a toothpick comesout clean.
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Allow thecupcakes to cool in the pan for a bit before moving to a cooling rack.
For the icing
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Beat the cream cheese and butter together until smooth.
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Add in the icing sugar 1 cup at a time and beat until smooth. Scrape down the sideshalf way.
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Add in the vanilla and mix again.
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Pipe onto your cupcakes and sprinkle with nuts.