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+ servings
cupcake with bite out
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5 from 2 votes

Carrot Cake Cupcakes and Cream Cheese Frosting

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake cupcakes
Servings: 24 cupcakes
Calories: 257kcal


Carrot Cake Cupcakes

  • 1 1/2 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup grated carrots
  • 1/2 cup crushed pineapple
  • 1/4 cup chopped peanuts or pecans optional

Cream Cheese Frosting

  • 1/4 cup butter unsalted, softened
  • 8 ounces cream cheese softened
  • 4 cups confectioners sugar sifted
  • 1 teaspoon vanilla extract


  • Directions:
  • Preheat oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.
  • Whisk together flour, baking powder, baking soda, salt, and set aside.
  • Using a stand mixer, mix the oil and sugars until well combined.
  • Add the dry mixture, water, vanilla extract, and mix. Then slowly add the eggs, one at a time.
  • Remove from the stand mixer and fold in the grated carrots, pineapples, crushed peanuts or pecans.
  • Scoop out batter into the prepared muffin tins, fill about ¾ full and bake in the oven for 20-25 minutes.
  • Allow to completely cool before adding your desired frosting.

Cream Cheese Frosting

  • In a large mixing bowl, beat softened butter and cream cheese until creamy.
  • Add one cup of confectioners sugar at a time and mix to combine.
  • Add vanilla and beat until creamy.


Sodium: 149mg | Calcium: 25mg | Vitamin C: 1mg | Vitamin A: 208IU | Sugar: 29g | Fiber: 1g | Potassium: 57mg | Cholesterol: 29mg | Calories: 257kcal | Trans Fat: 1g | Saturated Fat: 9g | Fat: 12g | Protein: 2g | Carbohydrates: 36g | Iron: 1mg