Go Back
Cross-section of a carrot cake cupcake showing dense moist crumb with visible medium-shred orange carrot pieces and thick white cream cheese frosting
Luna Hossain

Moist Carrot Cake Cupcakes with Cream Cheese Frosting

Tender, oil-based carrot cake cupcakes loaded with medium-shred carrots and topped with a thick, tangy cream cheese frosting that pipes into a clean swirl and holds its shape.
Calories: ~426 | Carbohydrates: ~51g | Fat: ~24g | Protein: ~5g | Sugar: ~36g
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cool Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12
Course: Cupcakes
Cuisine: American
Calories: 426
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cupcakes:
  • - 1 ½ cups 180g all-purpose flour, spooned and leveled
  • - 1 cup 200g granulated sugar
  • - 2 large eggs room temperature
  • - ½ cup 120ml neutral oil (vegetable or avocado oil)
  • - 1 ½ cups 165g carrots, medium-shred, packed
  • - ½ cup 60g walnuts or pecans, roughly chopped
  • - 1 teaspoon 4g baking powder
  • - ½ teaspoon 3g baking soda
  • - ¼ teaspoon 1.5g fine sea salt
  • For the Cream Cheese Frosting:
  • - 8 oz 226g full-fat block cream cheese, softened to room temperature
  • - 4 tablespoons 57g unsalted butter, softened to room temperature
  • - 2 cups 240g powdered sugar, sifted
  • For the Garnish:
  • - ¼ cup 30g walnuts or pecans, roughly chopped
  • - Small pinch of medium-shred carrot strands optional

Equipment

  • Box grater
  • Two mixing bowls
  • Hand mixer
  • Standard 12-cup muffin pan with paper liners
  • Piping bag with a large round or star tip
  • Kitchen scale

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt for 30 seconds.
  3. In a large bowl, whisk sugar, eggs, and oil for 60 seconds until glossy and smooth.
  4. Add dry ingredients to the wet bowl. Fold with a spatula until no dry flour remains. Do not overmix.
  5. Fold in shredded carrots and chopped nuts until evenly distributed.
  6. Divide batter evenly among the 12 liners, filling each about three-quarters full.
  7. Bake on the center rack for 20 to 22 minutes, until a toothpick inserted in the center comes out with moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before frosting.
  9. Beat cream cheese and butter together on medium speed for 2 minutes until smooth and lump-free.
  10. Add sifted powdered sugar. Beat on low, then medium-high for 2 minutes until thick and glossy.
  11. Pipe frosting onto cooled cupcakes. Top with chopped nuts and carrot strands if using.

Notes

- Storage: Store in an airtight container at room temperature for up to 2 days,
or refrigerated for up to 4 days. Bring to room temperature before serving.
- Freeze: Wrap unfrosted cupcakes individually and freeze for up to 2 months.
Thaw and frost after.
- Substitution: Walnuts or pecans can be omitted with no change to the method.
Brown sugar substitutes for granulated sugar at a 1:1 ratio.
- Tip: Do not squeeze moisture from the carrots before adding. That moisture
keeps the crumb soft.
- Make-ahead: Bake cupcakes 1 day ahead. Frost the day of serving for best results.