Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake CupcakesPinit

I am dying over here.

First of all, these extremely moist, sweet, and perfectly dense cupcakes are killing me softly with each bite and it hurts so good. This recipe comes from a neighbor in my hometown {hi, Pam!} and it is seriously the BEST carrot cake I’ve evereverever had.

True story: when we were in college, I made this for Bjork’s birthday. Being the proper and polite girl that I was, I ate one small piece.

And then I hid behind his loft bed and shoved extra large bites in my mouth and hoped he wouldn’t notice that a whole row of his birthday cake was gone.

Nowadays we can be open about those things. #marriage #loveu

Carrot Cake Cupcakes

There’s another reason I’m dying lately, and it’s this gem of a site.Β Hey Girl. You’re welcome.

If there’s one thing that can make me fall off the elliptical at the gym, it’s that right there.

As a result of eating cupcakes and perusing Hey Girl posters, I’ve been catching myself smiling like a weirdo during random times of the day. Like when you have a secret and you remember it all over again and you become a perma-smiling gooney. Discreet is probably my middle name.

But this time I don’t really have a secret. I just have Ryan and Bjork feeding me teacher love lines, and me feeding myself even more cupcakes.

Ohmygoodness. I could get used to this.

Carrot Cake Cupcakes

4.5 from 23 reviews
Carrot Cake Cupcakes with Cream Cheese Frosting
Serves: 1 cake or 24 cupcakes
  • 2 cups sifted flour
  • 2 cups sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 3 cups grated raw carrots
  • 4 eggs
  • 1⅓ cups vegetable oil
  • 8 ounces cream cheese
  • ¼ lb. butter
  • 2 teaspoons vanilla
  • 1 lb. powdered sugar
  1. Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
  2. Bake for 50 minutes in a 9x13 inch pan. Let cool completely. (For cupcakes, pour batter into greased or lined muffin tins. Fill them about ¾ of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them. This amount will make about 24 cupcakes.)
  3. Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
  4. Refrigerate and eat cold for best taste!
It sounds weird to refrigerate this cake and eat it cold, but seriously, it's a must. It gets so moist and yummy after sitting in the fridge overnight!


Will I fit in my jeans on Monday after the superbowl?

I love you, jeggings. I. Love. You.

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  1. Sometimes I think that carrot cakes look a bit sad but these look so absolutely amazingly delicious. That fluffy cream cheese frosting is just the (literal) icing on the cake.

    Just going to send that tumblr link to my best friend who is also a teacher!

  2. If I had to pick one dessert for the rest of my life it would hands down be carrot cake with cream cheese frosting. I love that stuff hard.
    Need to make these!

    • Wow – that’s quite the statement! You and my husband are the same in your carrot cake loving ways. If you like carrot cake that much, you MUST try this. It’s a winner. I made this into cupcakes but it’s amazing as a cake, especially after sitting in the fridge overnight.

      • Oh great to know! I’m planning on making these for my son’s birthday but wanted to make them the afternoon before but was afraid to a) make them that far in advance and b) put them in the fridge. Sounds like they’ll be just as good! Thanks and can’t wait to eat them!

  3. Carrot cake is my favorite! I love making little cupcakes sometimes, because a whole cake can be quite hard to finish! Your recipe sounds delightful!

  4. I love carrot cake with cream cheese frosting. So, very very keen to try this special recipe – it sounds amazing!

  5. YUMMY! I love carrot cake!!

  6. Oh, I’m so glad you posted this! I love good old fashioned staple recipes, and I haven’t found one for carrot cake yet. Very excited about this. And why does it feel like this one just has YOU written all over it? It’s very sweet ;). Thank you! I bet this one will be on our Easter buffet!

    • Ohh boy. The one with 1 1/3 cups of oil and sugar has ME written all over it? I guess I take that as a compliment. :)

  7. Yum! I’d like to stick my finger into one of those perfect, creamy frosting swirls :)

  8. I just bought 10 pounds of carrots, so I will have to try this! :)

  9. Hahahah, I love the picture of the demolished cupcake at the bottom. That’s what all of mine look like when I get to ’em! Cream cheese frosting…you have the key to my heart.

    • I didn’t even plan for that (…obviously, it’s a big carrot cakey mess), but the little dollop of cream cheese frosting on the side of the plate was too cute not to photograph. :)

  10. I love carrot cake but I don’t think I’ve ever made it! Probably because I would eat row by row by row! :)

  11. The combo of carrot cake and TONS of cream cheese frosting is pretty much the best thing ever :)

  12. I really love carrot cake, but I never make it. The last time I made one was a birthday cake for Jesus in Christmas 2010 and on the way to the car my husband dropped it in the grass. Ruined. It made me sad. I think it’s time to get over that tragedy and hop back on the carrot cake making bandwagon.

    • Ohmygosh, that is SAD. I love that you even mentioned the year that this happened… it obviously is still painful. :)

  13. I’ve made some carrot cupcakes like these before and they were a must – gonna try your recipe soon! Is it weird that I feel “healthier” for eating carrot cupcakes? That must be at least a serving of vegetables there :)

    • I thought the same thing as I dumped 3 cups of grated carrots into the batter. It really is a ton of carrots! Although there’s plenty of other stuff in there to balance out all that healthiness. :)

  14. Yum….carrot cake……a cake with carrots…….it’s got to be healthy!

  15. Oh you are evil! I have an extreme love affair with carrot cake, and these sound so freaking awesome! They look so cute and decadent and I have a feeling if I make these I will eat the whole damn batch. But they have carrots in them, so they’re healthy, right? Oh and I know this is a stupid question, but how much is a 1/4 lb of butter? A whole stick? Not sure on this one and don’t want to over or under do it.

  16. You said killing me softly in the first paragraph and now I have that song in my head.

  17. Wow, these look absolutely perfect! Yum!

  18. They look every bit as good as you say!

  19. pinch of YES PLEASE.

  20. you have a talent. a talent of making foods that once sounded gross (hello, carrot cake) sound fabulous. now i want to make carrot cake cupcakes. :) yum.

  21. I love love love love LOVE the link to the “Hey Girl” quotes… it makes me miss my classroom a little bit (I’m staying at home with babies now). I can totally relate to the whole shoving-cake-in-your-mouth incident… my husband is gluten free – which means I ALWAYS get to eat the whole cake :)

  22. Carrot cake is my absolute favorite. I have made more than my fair share. But will add another recipe to my collection because these beauties could not look more delicious. LOVE THEM!

  23. Hey Lindsey!
    These look so yummy! I may have to make them this week!
    On this beautiful day here in Iceland, the sun is shining and everyone is going skiing.
    Hope you and Bjork are having a nice day!

  24. Emily @LivingLongfellow says:

    Carrot cake must be the food of the Super Bowl this year! This is like the 3rd blog in a row I’ve bumped into with it. Carrot cake used to be my favorite dessert b/c I’d lick off all of the cream cheese frosting first. Drooling!!

  25. Andrea Ehlis-Chang says:

    These look wonderful! I noticed that you don’t have any baking powder or baking soda listed…is that correct? Just making sure before I bake a batch off!

  26. I made these yesterday and haven’t even tried them chilled yet, but am in love. LOVE. I replaced 1/3 cup of the oil with unsweetened applesauce (no I don’t think this makes them healthy, it just happened) and added 2t baking powder and 1/4t baking soda (I wasn’t sure if they were left out on purpose so I checked some other recipes and guessed) and they turned out really really perfectly. Love that it’s a simple recipe too! Will totally be my go-to from now on. Thank you!

    • Totally made a mistake and left the baking powder off the list!! Ahh! I’m so glad you added them and that they still turned out. :)

  27. I love this recipe—I don’t make it myself, I just wait for Pam to make it!
    Tim is the one who really LOVES this carrot cake.
    He has a list of “best recipes ever” in many different categories. This is on his list for “desserts.”


    • Good idea – you’re lucky that you can get it made straight from the source!! And I’m curious about Tim’s list now! :)

  28. Is the flour sifted before or after it is measured?

  29. Also, noticed in above comment that baking powder had been left off the list…how much should be included?

  30. This did not turn out well for me :( It had a very odd taste.

  31. my cousin made this cake for her 1 year old daughters birthday, and it is THE best cake in the WORLD!! SOOO moist and the icing as a fantastic touch on the top too!

  32. I <3 carrot cake more than words can say…so much so that I argued with the baker when she told me it was NOT traditional to have the top layer of my cake be carrot cake! Imagine! I won :) These little gems are going to be birthday cup cakes on Saturday for my soon-to-be 18 year old who inherited her momma's love for carrot cake…mmmmmmmm!

  33. Can you use a light cream cheese for the frosting?

  34. Lindsay says:

    Just whipped these up to take to an little Easter get together, so delicious! Thank you so much for sharing! I added cute little bunny toppers

  35. Eeek! This is perfect. We’re having Easter a week late (long story) and it’ll be 3 days b4 sister’s b-day. The only cake she likes is Carrot Cake. Plus, I found beautiful floral cupcake papers that are shaped like large tulip petals at Joann. So to wrap up: we’ve got carrot cake – carrots as in bunnies, Easter, sister’s fave; we’ve got Easter type cupcake liners; we’ve got dessert for Easter dinner. I’m so glad you included the cupcake instructions. Thanks so much!

    PS – Do you think some light orange colored sugar sprinkled on top is too much?

  36. Isabelle says:

    Hi, soory but I’m new to this, and I wld like to ask some questions:
    1. is the cooking temperature in Fahrenheit or Celsius degrees?

    2. Do we use salted butter or unsalted?

    3. Can we replace the vegetable oil with extra virgin oil?
    (Will it compromise the taste?)

    4. Can we use cupcake cups?

    Thank you in advance! They look really yummy :)

  37. Thank you so much for this recipe! So moist! My 4yr old loved to help and my husband loved them! Pretty healthy also.

  38. Crystalized ginger is a great addition to this recipe! Can put it either in the icing, or the cupcakes, or both if you love ginger as much as I do;) great recipe! Thanks!!

  39. Hi, just wanted to let you know, this is a great post!
    Just the kinda goodness that makes one want to admire a stranger.
    Thanks for the prose, and the recipe!

  40. Can I leave the cake out on counter over night or it must be refrigerated?

    • You can leave it out overnight if you haven’t frosted it (or if you don’t mind the cream cheese frosting sitting out). I just like to refrigerate it because of the frosting.

  41. Christine says:

    Hi silly question you say to halve the recipe for cupcakes but no mention how many it would make? Also should I halve the frosting as well if only making one batch of cupcakes? Thank you!

    • Oh, geez. I don’t actually remember. I’m going to guess 12, but I’ll be making them this week (as cupcakes) and I’ll let you know then, if it’s not too late!

      • Christine says:

        I was figuring it would be 12. No problems. I am making them for friday and just wanted to make sure I had enough. Thank you!

  42. These look yum! Is the flour plain flour or self-raising? :)

  43. Samantha says:

    I’m going to be making these tomorrow for my boyfriends birthday, he’s very into carrot cupcakes and cream cheese frosting. How many cupcakes does this recipe make?

    • About 10-12 cupcakes!

      • Hello. Everything here looks incredible! I just wanted to say thank you for this awesome recipe. I bake for my church on Sundays for coffee time before service and think these will go over quite well!
        Also, just want to say how awesome it is that you promptly reply to all of your comments. I don’t see that very often. It really shows that you care and are interested in people’s comments and stories. Kudos to you! Have a lovely day and thanks again!

  44. How many cupcakes does this recipe make?

  45. Thanks for the recipe! I’m making 50 of these suckers tonight for a big birthday BBQ tomorrow. These look fabulous!

  46. Hi! Cupcakes sound and look great. Quick question: Is the soda you refer to, baking soda? We don’t have anything called plain ‘soda’ here in Australia. Thank you :) x

  47. Is it self raising flour? :)

  48. Hi,
    I’ve read that other carrot cake recipes have nuts and raisins in them. I guess that’s just a preference? However would you suggest them in this recipe? Would they taste just as good? and how much do you think it would call for? Thank you!!!

    • I would go for about a cup of nuts, mixed into the batter, or even sprinkled into a light layer on top of the cake/cupcakes with some sugar to make a yummy little layer under the frosting! :) Raisins… I don’t know, I don’t think they were meant for this recipe. But that’s totally my raisin-free preference.

  49. Miraede Zal says:

    Hi, does your soda refers to baking soda? Do you use vanilla in both cupcake and frosting?

  50. We just made these tonight for our Chinese friends! They absolutely loved them! (I did too)

  51. I just wanted to let you know that I made these today and they are amazing!! I couldn’t remember if I had ever tried carrot cake before and if so, if I even liked it. I was also a little worried I wouldn’t since I’m more of a peanut butter and chocolate type. But wow. These cupcakes might just be my current favorite! :) They took me about 20-22 minutes to bake and were slightly sunken in, but it was absolutely no problem because I just filled the sunken ones with more frosting… would anyone mind more frosting?!? :) Thanks for the great recipe!!

  52. rebecca says:

    What kind of soda do you put into the batter?

  53. pixiekid says:

    anyone know if they’ll still work if i use apple sauce instead of oil…? >w<;

    • If you try it out could you tell me?? From previous experience with other recipies i did half oil half apple sauce and it seems to work .. πŸ˜€

  54. I made these today with a friend, and oh my Rowling, are they delicious. This is one of the best carrot cake recipes I have ever made. They’re moist and light and fluffy, and the cream cheese frosting is great. Thank you for sharing the recipe. It is one to remember.

  55. Holy moly, I made these today, by far the best carrot cake cupcakes EVER!
    I could barely contain my self after frosting them putting them in the fridge for a bit. I wanted to take your advice and eat them chilled, and wow! Amazing! I didn’t have any soda, so I used baking powder and just doubled it, but didn’t effect the final taste at all. I did half it and cooked them for 21 minutes 12 to 15 wasn’t enough. It was enough batter for 11 little jems…They were so quick and easy these will be my forever carrot cake recipe. Thanks for sharing!

  56. K.Russell says:

    This recipe is absolutely to die for !!
    So so yummy !!

  57. Just made these today for my grandpas 89th birthday! So amazing. I did the full recipe and had the perfect amount of batter for 24 cupcakes and cooked them for 18 minutes. This is slowly becoming my go to site for amazing dessert-this is my 3rd time using one of your recipes since I discovered the website last month! Thank you for sharing (:

  58. Just made these and they are fab!!!!!!

  59. How many cupcakes does this recipe make?

  60. I made the cup cakes for my kids. My son wanted three in one sitting am off to make another batch. Thanks for the recipe.

  61. How many cupcakes does this recipe make? 24?

  62. My husband said those cupcakes were the best I have ever made and I DEFINITELY Printed the recipe for safe keeping!
    Worth every calorie!
    Calorie Count: (for those of us who count)
    (1/2 recipe = 12 cupcakes)
    2/3 C Oil: 1285
    1 C Sugar: 775
    1 C Flour: 455
    1 C Pecans: 760
    2 Eggs: 150

    TOTAL = 3425 or 285 per muffin/cupcake

  63. Oops! That calorie count of 285 per cupcake was without the cream cheese frosting which was totally unnecessary but would have made them all the better.

  64. Hi, just wondering (I am not an experienced baker) when you say 2 teaspoons of soda is that…baking soda? soda water? Sorry if that’s a silly question, I want to make these for my roommate for her birthday!

  65. I’m delighted with this little carrot cakes, actually cupcakes. The cupcakes look absolutely amazing! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

  66. Carrot Cake CC
    2 cups of sugar!!!! Use instead of sugar – use Dole crushed pineapple drained, not completely, add in 1/2 cup sugar and 1/2 cup zucchini and the rest of the recipe.

  67. Anna Briones says:

    i just made them this week and it was super delish and moist!
    you were right when you said it will still stay moist after being chilled for a night!
    thanks for sharing! i’ll bake 2 of your recipes this weekend! excited!
    ps. i’m from manila but based in the gulf, i admire you for your work – taking care of the orphans in cebu. may God bless you.

  68. Sarah Goldberg says:


    First I want to say that I love your website and have cooked numerous dishes from it that I ADORE! The apple crisp… delicious!

    I was hoping to make this recipe for my husband. It’s his birthday this Friday, the day after Valentines Day. Carrot Cake is his FAVORITE! We are Americans living in Switzerland and it’s sometimes hard to get the best baking ingredients. My mom usually sends me care packages with things like vanilla extract and baking powder. I thought it would be nice for the big 2-9 to have a little slice of home.

    When you say to half the recipe for cupcakes, do you truly mean to cut it in half? Since I’d be serving this to a dozen people, I would want to be sure!

    Thanks so much!


  69. will the cakies need to remainin the frig until theyre eaten?

  70. My Mom had a recipe that called for pineapple and raisins in the carrot cake.
    what are your thoughts on this.

  71. Just made these today to take to an Easter Egg Hunt and they were a huge hit! One guy ate 4 cupcakes himself! Great recipe, everyone was raving about them! Thanks for posting!

  72. fantastic post, very informative. I’m wondering why the other specialists of this sector do not realize this. You must proceed your writing. I’m confident,
    you have a great readers’ base already!

  73. Wow,I had become a fan of carrot cakes atfer reading this post. Rest of my life i cant leave carrot cakes

  74. Yep. Carrot cake is the only cake I love. A few cakes I like, but carrot is mmmmmmm. I had it for my wedding cake. I made cupcakes out of it for my daughters 1st birthday. And now that it’s her 2nd birthday I’m looking for the recipe I used last year and can’t find it so here I am. I want to make a 2 layer round cake…will this work??

  75. Hi there! I love carrot cake and I’m going to try your recipe for the cupcakes. You’re right in saying that the cupcake will be delicious when refrigerated. I have tried it when I bake carrot cakes

  76. These look AMAZING!! I’m planning on baking them tomorrow but have a few questions…Sorry for the naivete — in this recipe, when you say “vanilla” are you referring to vanilla extract or bean? Also when referring to “soda” are you referring to soda water, baking soda…? Thanks!!

  77. Carol Jean says:

    Good recipe, but why do you say to half the recipe to make 24 cupcakes?
    Half the recipe only yields 12 cupcakes –

    • I don’t know, it’s confusing. Sorry. I think when I wrote it I wanted a smaller batch of cupcakes. I’ve made it many times since then and I vary between half and full batch depending on if I’m making just for us, or for a party or something.

    • That’s correct, Carol. We are updating the yield to say exactly that. Half recipe = 12 cupcakes, Full recipe = 24 cupcakes.

  78. AMAZING RECIPE!!! these are sooooo soo good

  79. Love this recipe as well as others on your site! I have made them for work numerous times and they are a hit! These have been requested for my father’s birthday party this weekend and I am happy to make them. Wondering if you have nutritional information for your recipes? My niece was recently diagnosed diabetic and her parents are going to ask the amount of carbs in a cupcake. Thanks!

    • Yes, I do, but I usually don’t do them for sweets because… sometimes it’s better not to know, if you don’t need to. :) I use Calorie Count though so just copy and paste the ingredients into their tool and you can figure it out.

  80. Minette says:

    The BEST recipe! I only tried baking this year and this was the first recipe I learned. I omitted the frosting as my parents weren’t a fan of it instead I tried to add in raisins. I can’t count how many times I’ve done this as my parents would always request it. Now, I am always on your site learning all other great dishes.

  81. I seem to be the only one asking this… I’m assuming however, you are referring to baking soda, and not the fizzy drink?

  82. I love these carrot cake cupcakes!!! I make these every easter for the family dinner and they go quick!!! This is def the best recipe EVER!!!! My mother in law got me a decorating kit so I always use it ro put the frosting on then I color some of the frosting orange n some green n pipe on mini carrots as a decoration!!!!! Thank u so much for sharing this!

  83. I’ve made this recipe for many years. I’ve used cup cakes, 8 or 9 inch layer pans, 9×13 pan and a 10×15 bar pan. Any way it turns out perfect. It is a great recipe.

  84. My dad had to bring in cakes this week for an office bakeoff, and since he’s an avid carrot cake fan I thought we’d try make these cupcakes together as a father-daughter bonding kind of thing πŸ˜€
    We didn’t read the part halfway down about halving the recipe for cupcakes, so ended up making 29 cupcakes and 24 mini cupcakes (!!) but they tasted so good that we were glad to have so many!
    The cupcakes went down a treat at my dad’s office, and were still talked about days later!
    Thanks so much for a great blog and wonderful recipe :)

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