Moist Carrot Cake Cupcakes with Step-by-Step Video Tutorial

Carrot Cake Cupcakes are tender, moist, and warmly spiced. Made from scratch and finished with a smooth cream cheese frosting, these carrot cupcakes are a classic base you can customize with nuts, raisins, or a touch of coconut.

Carrot Cupcakes

Everyone has their favorite carrot cake twist—some add nuts and raisins, others fold in pineapple and coconut. This recipe keeps the base simple so the carrot flavor and warm spices shine, while still leaving room for your preferred mix-ins.

I made these as individual carrot cupcakes so they’re easy to serve. They look attractive in colorful liners and take well to piping for a neat finish.

The cupcakes are soft, light, and moist, packed with freshly shredded carrots and a balanced spice blend. For additions like raisins, nuts (pecans or walnuts), or coconut, add no more than 1/2 to 1 cup total so the batter consistency stays right.

Tip: If you add crushed pineapple, drain it well and use no more than 1/2 cup to avoid making the batter too wet.

Cream Cheese Frosting

No carrot cake is complete without cream cheese frosting. This version is lightly sweetened—just one cup of powdered sugar—making it easy to pipe and not overly sweet. If you prefer, substitute a vanilla buttercream instead.

Prepping the Carrots

Shred the carrots finely. A food processor with a shredding attachment is quickest; if you don’t have that, pulse carrots in the processor until they are in small pieces, or use a box grater. Avoid over-processing, which can make them too juicy.

Baby carrots work well and save peeling time—just scrub before shredding. Note that leaving the skin on can produce small green flecks in the batter.

How to Make Carrot Cake Cupcakes

After shredding the carrots, prepare two bowls: one for dry ingredients and one for wet.

Whisk together the flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate bowl, whisk the oil, sour cream, eggs, and vanilla.

This recipe uses both oil and sour cream to keep cupcakes light yet moist; plain Greek yogurt or applesauce can replace sour cream if needed.

Add the wet ingredients to the dry and mix until almost combined, then fold in the shredded carrots until just incorporated.

Baking the Cupcakes

Line a cupcake pan with paper liners. Fill each liner about two-thirds full—using a scoop keeps portions even. This batter yields about 16 cupcakes.

Bake at 350°F for roughly 20 minutes (or 375°F at high altitude) until a toothpick comes out with a few moist crumbs and the tops spring back when gently touched. Allow cupcakes to cool completely before frosting.

Make the cream cheese frosting and pipe it on with your preferred tip. Piping as shown will yield just enough frosting for 16 cupcakes.

Storage and Substitutions

Store frosted cupcakes in an airtight container. If your home stays cool (around 68°F / 20°C) and humidity is low, cupcakes can sit at room temperature for 1–2 days. To keep them longer or if you prefer, refrigerate for up to 5 days.

This recipe balances oil and sour cream for moisture without heaviness. Use a neutral oil like canola or vegetable; melted and cooled coconut oil is another option. If you don’t have sour cream, plain Greek yogurt or applesauce can be substituted.

More Carrot Desserts

• Carrot Cake Roll
• Coconut Carrot Cake Cupcakes
• Carrot Whoopie Pies
• Carrot Cheesecake Bars
• Classic Carrot Cake

Carrot Cake Cupcakes

Prep: 25 mins Cook: 20 mins Total: 45 mins

Carrot Cake Cupcakes are fluffy and moist with warm spices and a smooth cream cheese frosting.

Yields 16 cupcakes

Ingredients

Cupcakes:

• 1 1/4 cups (150 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (118 ml) oil (canola or vegetable)
• 1/2 cup (120 g) sour cream (or plain Greek yogurt or applesauce)
• 2 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1 1/2 cups (170 g) grated carrots

Cream Cheese Frosting:

• 8 oz (226 g) cream cheese, cold
• 1/2 cup (113 g) butter (1 stick), room temperature
• 1 cup (120 g) powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (375°F for high altitude). Line cupcake pans with paper liners.
2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk oil, sour cream, eggs, and vanilla until combined.
4. Add the wet ingredients to the dry and mix until almost combined. Fold in the shredded carrots until just incorporated.
5. Use a scoop to fill liners two-thirds full. Makes about 16 cupcakes.
6. Bake 20 minutes or until a toothpick shows a few moist crumbs and tops spring back. Cool completely.
7. For the frosting: Beat cream cheese until smooth. Gradually add butter, beating until well blended. Add powdered sugar and vanilla, then mix until smooth. Pipe onto cooled cupcakes. Enough for 16 cupcakes if piped as pictured.

Notes

• Add mix-ins like raisins, nuts, or coconut—no more than 1/2 to 1 cup total. Extra mix-ins may increase yield; keep liners two-thirds full.
• If using pineapple, drain excess juice and use no more than 1/2 cup of crushed pineapple.
• Store in an airtight container 1–2 days at room temperature or up to 5 days refrigerated.

Nutrition

Serving: 1 cupcake |
Calories: 250 kcal |
Carbohydrates: 29 g |
Protein: 3 g |
Fat: 14 g |
Saturated Fat: 4 g |
Sodium: 212 mg |
Sugar: 20 g

Disclaimer: Nutritional values are estimates.