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:
- 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.
- 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.
- 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:
- 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.
- 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.
- Powdered sugar: Sift the powdered sugar before adding it to the icing to prevent lumps.
- 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:
Q: CAN I MAKE THE CARROT CAKE CUPCAKES AHEAD OF TIME?
A: Yes, you can make the carrot cake ahead of time, but like many baked goods, this is best served the day of. If making the day ahead, simply ice it and store on the counter. You can also freeze the cupcakes for up to 3 months by wrapping it tightly in plastic wrap before placing it in an airtight container.
Q: CAN I USE pre-grated carrots FOR THE carrot CAKE CUPCAKES?
A: No, pre-grated carrots are too dry for the cake. Our preferred method is buying carrots and grating them by hand. Make sure to wash them completely and peel before grating and using in the recipe.
Q: CAN I USE A DIFFERENT TYPE OF ICING FOR THE CUPCAKES?
A: Yes, you can use a different type of icing if you prefer. However, the cream cheese icing is our personal favorite for carrot cake. (If cream cheese icing is an option… we are always taking it). Plus the cream cheese icing adds a rich and tangy contrast to the sweetness of the cake.
Q: CAN I USE BUTTER INSTEAD OF OIL IN THE CARROT CAKE CUPCAKES?
We have not made this with melted butter instead of oil but recommend oil for two main reasons: 1. Oil cakes tend to be more tender than butter cakes 2. Oil cakes tend to stay moister longer than butter cakes. Although we prefer the flavor butter, in this case, the oil creates such a moist, tender cake that it is our preferred fat.
Carrot Cake Cupcakes Recipe
Carrot Cake Cupcakes
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
