Who loves Carrot Cake Cupcakes? When I start longing for warmer weather is usually when I start to crave carrot cake. This is an easy carrot cake cupcake recipe that’s perfect for Springtime, Easter and any time you want some of that delicious cake.
- granulated sugar
- baking soda
- all purpose flour
- ground cinnamon
- grated carrots
- homemade cream cheese frosting or canned
How to Make Carrot Cake Cupcakes
Anyone else feel like you’re eating a little healthier when you choose carrot cake?
Anytime you can get some veggies in your cake is a win! Carrot cake seems to be a popular option for Spring events and weddings, but it seems to be forgotten the rest of the year. Fresh carrots add a great fresh pop of flavor.
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Hopefully we can change that, right! Now let’s check out this simple carrot cake cupcake recipe.
Carrot Cake Cupcakes Add-Ons
These delicious ingredients can be added to the cupcakes if you prefer…
Carrot Cake Cupcakes
- cupcake pan
- box grater for the carrots
- 2 cups Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 1/4 cups Vegetable Oil or Canola Oil
- 2 cups Flour
- 2 teaspoons Cinnamon
- 4 Eggs
- 3 cups Grated Carrots
- 1 can of Cream Cheese Frosting
- Preheat the oven to 350 degrees.
- Grease your cupcake pan or fill the cupcake pan with cupcake liners.
- In a large bowl start with your wet ingredients, mix your sugar and oil.
- Add in eggs and stir. Then it's time for your dry ingredients: baking soda, cinnamon, salt, and flour.
- Mix until smooth.
- Add in grated carrots. Blend into batter well.
- Fill muffin tins 2/3 of the way.
- Bake for 25 minutes or until toothpick comes out clean.
- Let cool on a wire rack before frosting.
- Frost your cupcakes. If you want to make homemade cream cheese frosting I have a link below, you just need cream cheese, butter, powdered sugar, and a splash of vanilla if you want.
- Serve and enjoy!
If you love carrot cake you’ll want to check out these other recipes: