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+ servings
carrot cake cupcakes bite shot showing fluffy texture.

Carrot Cake Cupcakes

Herbs and Flour
Make the BEST Carrot Cake Cupcakes with cream cheese frosting at home with this easy recipe! These moist, tender cupcakes are made from scratch and make the perfect dessert for Easter... or any time really!
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 340 kcal


Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice

Wet Ingredients

  • 2 large eggs
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup apple sauce
  • 1/4 cup Greek yogurt
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups carrots shredded (about 1/2 lb carrots)
  • 1/2 cup crushed pineapple drained

Cream Cheese Frosting

  • 250 g cream cheese softened (8oz or 1 brick)
  • 1/2 cup butter softened
  • 2 cups powdered sugar (icing sugar or confectioners sugar)
  • 3 tablespoons milk or as much as needed
  • 1/4 cup chopped pecans


  • Preheat oven to 350F and line a 12 cup cupcake tin with cupcake liners.
  • Grate carrots in a food processor or with a box grater. Set aside.
  • In a large bowl, whisk together all of the dry ingredients. Set aside.
  • Place all of the wet ingredients except for the carrots and pineapple in the bowl of a stand mixer with the paddle attachment. Blend well until everything is well combined and creamy. Add the dry ingredients and blend to form the batter. Add the grated carrots and pineapple and blend until combined.
  • Spoon batter into the cupcake liners, filling the 3/4 full.
  • Bake in the oven for 20-23 minutes or until a toothpick inserted in the middle comes out clean. Let it cool for 5 minutes in the pan and then transfer to a cooling rack to cool completely.
  • Once the cupcakes are completely cooled, make the frosting by adding the cream cheese, butter, and icing sugar to a food processor with the paddle attachment. Blend on medium speed until it is light and fluffy Slowly add a little milk (1 tablespoon at a time) and blend. If needed, add a little more milk to reach the desired consistency. Pipe the icing on the cupcakes and top with chopped pecans.


Calories: 340kcalCarbohydrates: 49gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 258mgPotassium: 164mgFiber: 1gSugar: 37gVitamin A: 3029IUVitamin C: 2mgCalcium: 82mgIron: 1mg
Keyword carrots, cream cheese, easter, easter dessert, spring
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