Carrot Cake Cupcakes

Our mom’s carrot cake is one of the most popular recipes on the site, so we made this cupcake version which is based on the same delicious original version. The cake is made with shredded carrots, spices, and the secret ingredient-pineapple. The carrot cake cupcakes are topped with a cream cheese icing, because what is carrot cake without cream cheese frosting

Tips for the perfect carrot cake cupcakes:

1. Carrots – We know it’s not the easiest route, but trust us do not opt to use pre-grated carrots. Pre-grated carrots are too thick and dry for the cake. When carrots are freshly shredded, they are thinner and less dry. These allow them to melt into the cake layers and produce a moist carrot cake. The pre-grated ones will sit inside the cake and not get as tender.
2. Crushed pineapple – This is the secret to the best carrot cake. Ok- maybe not so secret as it’s relatively common in a number of carrot cakes, but it does make a huge difference. We know this sounds like a strange ingredient but trust us, this makes the cake. Buy one of the small cans, drain it slightly, and place the entire contents into the batter. As the cake bakes, the pineapple releases juice and acidity into the cake that makes for balanced, moist layers.
3. Cream cheese icing – yes, you can use other icing here but why would you? Cream cheese is the perfect pairing for a carrot cake. If you are looking for something different, instead of a classic cream cheese icing, you can also use our brown butter version here.

Other Ingredient Notes:

1. All-purpose flour: You can use regular all-purpose flour for this recipe. Sift it before measuring or weight it out to ensure accurate measurements.
2. Butter: We use salted butter in our baking. We find that there are layers in flavor in a more even way versus adding more salt at the end. Note that our recipes are written this way so if using unsalted a small extra pinch may be needed.
3. Powdered sugar: Sift the powdered sugar before adding it to the icing to prevent lumps.
4. Spices – we like both cardamom and cinnamon in our cake but the cardamon can be omitted. If you are a spice lover like we are, you can also add ground ginger.

Carrot Cake FAQs:

Carrot Cake Cupcakes Recipe

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Carrot Cake Cupcakes

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 24

Ingredients

• 1 ½ cup vegetable oil
• 2 cups sugar
• 4 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 3 cups grated carrots
• 1 cup chopped nuts or unsweetened coconut optional
• 1 small can crushed pineapple lightly drained 8 oz can

Cream Cheese Icing:

• 1 stick butter 113 g or 1/2 cup
• 1 stick cream cheese 226 g or 1 cup
• ¼ teaspoon salt
• ½ teaspoon almond extract optional
• 1 teaspoon vanilla
• 3-4 cups powdered sugar Depending on how stiff you want the icing

Instructions

• Pre-heat oven to 350 degrees.
• Line 2-12 muffin muffin tins with 24 muffin liners
• In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
• Add dry ingredients and mix until just combined.
• Add in pineapple and grated carrots and mix until just combined.
• Pour into prepared muffin liners (fill them almost all the way to the top) and bake for ~20-25 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean)

Cream Cheese Icing:

• In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
• On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
• Add salt, almond extract, and vanilla. Whip until combined
• On low speed, add the powder sugar ½ cup at a time
• Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
• Spread icing over the cooled cupcakes