Easy Carrot Cupcakes with Cream Cheese Frosting are perfect for a sweet treat for Easter and beyond. These cupcakes are soft, fluffy and perfectly moist. The ultimate crowd-pleaser.

Some suggest carrot cupcakes are strictly for Easter but I'd argue they're the perfect dessert year round! These cupcakes are easy to prepare, and are soft, fluffy and perfectly moist every time.
The cream cheese frosting is rich and creamy with just the right amount of tang to balance out the sweetness. I generally just slather on the frosting with a knife because I'm an animal who doesn't have time or patience for pretty icing. I surely can't be the only one!
But if you're wanting to pipe on the frosting, I'll point you towards this great resource AND encourage you to triple the frosting recipe - you'll need a bit more to get that lovely layered effect.
INGREDIENTS
Here's what you'll need to make these carrot cupcakes (measurements listed in the full recipe at the bottom of this page)...
Cupcake Ingredients:
- Wholemeal / Whole Wheat Flour - or you can use plain / all purpose flour instead.
- Brown Sugar
- Cinnamon & Nutmeg
- Baking Soda & Baking Powder
- Salt
- Carrots
- Coconut Oil
- Vanilla
- Eggs
Frosting Ingredients:
- Cream Cheese
- Butter
- Icing Sugar / Powdered Sugar
HOW TO GRATE CARROTS FOR CAKE
I know that pre-packaged bag of grated carrots in the store looks tempting BUT put it down. You NEED freshly grated carrots for this recipe. They are more moist and flavourful, and no one wants dry cupcakes.
The easiest and best way to grate carrots for baking into cakes is to use the grate attachment on a food processor. Hand peel the skin, chop the ends then place the whole carrots in the food processor.
Once you've finished just sift through and take out any large sticks that didn't fully grate down.
If you don't have a food processor, you can also grate the carrots by hand. It'll take a little longer and your guns will be on fire, but really that's just an added bonus workout.
INSTRUCTIONS
MAKE THE CUPCAKES
Preheat oven to 180C / 350F.
Combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt in a mixing bowl.
Combine grated carrot, vanilla and oil in another mixing bowl.
Slowly add the dry mixture to the wet mixture, stirring until just combined. Add beaten eggs and again stir until just combined - be careful not to overmix.
Grease 12 cup muffin tray & fill each cup ⅔ of the way full.
Bake for 15 minutes, or until a skewer comes out clean and the cupcakes are golden brown. Allow to cool completely before icing!
MAKE THE FROSTING
Beat the butter, cream cheese and vanilla in a bowl with a hand mixer until smooth. Add sugar in gradually, beating until smooth.
Use either a piping bag or knife and spread icing evenly on top of the cupcakes.
Try not to eat them all at once.
HOW TO STORE CUPCAKES
Got leftover cupcakes? Pop them in an airtight container in the fridge for 3-4 days. When you are ready to eat, leave the cupcake on the bench for 10 minutes to take the chill out of it.
You could also freeze these cupcakes in an airtight container without frosting for a few months.
TOP TIPS
- Be sure to grate fresh carrots for this recipe. Freshly grated carrots are more moist and flavourful than a bag of store bought grated carrots.
- Use the grater setting on your food processor to grate your carrots. Remove any large pieces before adding them to the mixture. Don't have a food processor? Just grate by hand.
- Although the recipe doesn't call for them, feel free to add some chopped walnuts or raisins to the batter if that sounds good to you. You could also sprinkle chopped walnuts on the icing for a stylish finish.
- Every oven is different - be sure to keep an eye on the cupcakes as they cook.
- Make sure your cream cheese and butter are at room temperature before making the frosting. This will help them cream together easily and give you a smooth frosting that's perfect for spreading.
- If you are wanting to pipe the frosting on your cupcakes OR just simply love an extra thick frosting - triple the frosting ingredients.
- Store any leftovers in an airtight container in the fridge for 3-4 days. When you are ready to eat, leave the cupcake on the bench for 10 minutes to take the chill out of it.
MORE DELICIOUS DESSERTS
- Easy Banana Cake
- BEST ever Chocolate Caramel Slice
- Snickers Nice Cream
- Apple Crumble Muffins
- Easy Apple Cake
- Mini Apple Crisps
- OR see all Dessert Recipes
If you’ve tried these Carrot Cupcakes I’d love to hear how you enjoyed them! Pop a comment and a star rating below!
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📋 RECIPE
Carrot Cupcakes with Cream Cheese Frosting
Easy Carrot Cupcakes with Cream Cheese Frosting are perfect for a sweet treat for Easter and beyond. Made with simple, everyday ingredients including freshly grated carrots, brown sugar and whole wheat flour. These carrot cake cupcakes are soft, fluffy and perfectly moist. The ultimate crowd-pleaser.
Ingredients
CUPCAKES
- 1 cup Wholemeal / Whole Wheat Flour
- ¾ cup Brown Sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- Pinch of Salt
- 2 cups Grated Carrots, approx. 3-4 carrots
- ⅔ cup Coconut Oil, Or use light flavoured olive oil if you'd prefer
- 1 teaspoon Vanilla Extract
- 2 eggs
FROSTING
- 60g / 2 oz Cream Cheese, softened
- 30g / 1 oz Butter, softened
- ½ teaspoon Vanilla Essence
- ½ cup Icing Sugar / Powdered Sugar
Instructions
MAKE THE CUPCAKES
- Preheat oven to 180C / 350F.
- Combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt in a mixing bowl.
- Combine grated carrot, vanilla and oil in another mixing bowl. ⠀
- Slowly add the dry mixture to the wet mixture, stirring until just combined. Add beaten eggs and again stir until just combined (be careful not to overmix here!).⠀
- Grease 12 cup muffin tray & fill each cup ⅔ of the way full.⠀Bake for 15 minutes, or until a skewer comes out clean and the cupcakes are golden brown. Allow to cool completely before icing! ⠀
MAKE THE FROSTING
- Beat the butter, cream cheese and vanilla in a bowl with a hand mixer until smooth. Add sugar in gradually, beating until smooth. Use either a piping bag or knife and spread icing evenly on top of the cupcakes.⠀
- Try not to eat them all at once.
Notes
- Be sure to grate fresh carrots for this recipe. Freshly grated carrots are more moist and flavourful than a bag of store bought grated carrots.
- Use the grater setting on your food processor to grate your carrots. Remove any large pieces before adding them to the mixture. Don't have a food processor? Just grate by hand.
- Although the recipe doesn't call for them, feel free to add some chopped walnuts or raisins to the batter if that sounds good to you. You could also sprinkle chopped walnuts on the icing for a stylish finish.
- Every oven is different - be sure to keep an eye on the cupcakes as they cook.
- Make sure your cream cheese and butter are at room temperature before making the frosting. This will help them cream together easily and give you a smooth frosting that's perfect for spreading.
- If you are wanting to pipe the frosting on your cupcakes OR just simply love an extra thick frosting - double the frosting ingredients.
- Store any leftovers in an airtight container in the fridge for 3-4 days. When you are ready to eat, leave the cupcake on the bench for 10 minutes to take the chill out of it.
NUTRITION
- Nutrition information was estimated with a nutrition calculated based on one cupcake with frosting.
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 262Saturated Fat: 13gCholesterol: 38mgSodium: 167mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 2g
First published April 15, 2019. Updated March 30, 2021 with more tips, photos etc. No changes to the recipe.
Diana says
Hi Cassie, can a gluten free flour mix be used?
Thanks
Cassie says
Hey Diana, I haven't personally tried a gluten free flour mix so I couldn't confidently comment on how well that would work with the measurements as they are. If you've normally had success converting to a GF flour I can't see why not though! My friend Alex at It's Not Complicated Recipes specialises in GF baking and has a GF carrot cake that looks amazing if you wanted to try it instead - https://itsnotcomplicatedrecipes.com/gluten-free-carrot-cake/.
Diana says
Thank you, Cassie:)
Trudy says
This recipe came up on my facebook feed and as my family and I are all working from home due to COVID-19, thought I would give these a go for a relatively healthy snack. Oh my goodness, these are awesome and the cream cheese icing just completes it. Thank you. Definitely rates a 10/10.
Cassie says
Oh Trudy you made my day! So glad you and the family enjoyed these cupcakes - we love them too!
Tiffany says
Hi Cassie! These sound delicious. I'm going to try to make them, just wondering...have you ever,tried adding crushed pineapple, or golden raisins to your carrot cupcakes ?Do you think that sounds good?
Cassie says
I haven't popped those in these cupcakes but I've definitely had carrot cake with crushed pineapple in it before and it's always delicious!
Tiffany says
Sounds great! Thank you Cassie! By any chance you're interested in doing collabs, you can check out the offers in our Collaboration section at Phlanx! https://phlanx.com/collaborations You can also check us out at Instagram @phlanxglobal
Leanne says
Decided to make a batch of these to take to our Easter dinner last night. Rave reviews from everyone - I think I'll make another batch today. Thank you for the yummy recipe
Cassie says
Leanne - your comment made my day! I love these cupcakes too
molly says
Love the idea. Thanks for sharing
Cassie says
Thanks Molly!