88% would make this again

Carrot Cake Cupcakes

Q: How do I make carrot cake cupcakes moist and flavorful?

Use freshly grated carrots, oil instead of butter and warm spices like cinnamon and nutmeg to keep the texture tender and sweet. Adding a bit of brown sugar and optional crushed pineapple or orange zest boosts moisture and flavour without overpowering the cupcake. Be careful not to overmix once the flour goes in so the cakes stay light and fluffy.

Q: What is the best way to grate carrots for carrot cake cupcakes?

Grate carrots by hand or with a food processor using the fine side of a grater so they melt into the batter and don’t leave fibrous strands. Pre-grated store carrots tend to be drier and thicker, which can dry out the batter or leave uneven texture.

Q: Can I freeze carrot cupcakes and how do I store them?

Yes you can freeze unfrosted cupcakes for up to 3 months in an airtight container and frost them after thawing. If storing short term, keep unfrosted cupcakes at room temperature for a couple of days or in the fridge for 3 to 4 days before frosting for the best texture.

Q: Do these cupcakes need pineapple or other add-ins?

No, pineapple and other add-ins like raisins, nuts or coconut are optional but pineapple adds extra moisture and a mild sweetness that many bakers love. You can include them if you want extra texture but they aren’t required for a classic carrot cupcake to taste great.

Q: Can I make these cupcakes without dairy or with substitutions?

Yes you can use dairy free cream cheese and butter substitutes in the frosting and plant based milk or oil in the cupcake batter for a dairy free version. You can also swap nuts for seeds if you want a nut free version too.

Q: How do I prevent my cream cheese frosting from being too soft?

Make sure both the cream cheese and butter are softened but not warm, beat them until smooth before adding icing sugar and chill the frosting briefly before decorating if your kitchen is warm. This helps the frosting hold its shape on cupcakes topped with crumbs or decorations.

Vish G

February 21, 2026

You would never guess it at first bite but these Carrot Cake Cupcakes are dressed up in playful chocolate crumbs that love to keep secrets. Each one is topped with a cute orange carrot cream cheese frosting and a green top that feels almost too fun to eat. It’s the kind of baked dessert that makes people smile before they even take a bite. Perfectly spiced with just the right amount of warm spices that give it that signature carrot cake flavour while being a deliciously moist and tender crumb.

PREP TIME

25 MIN

COOK TIME

21 MIN

SERVINGS

Ingredients

Carrot Cake Cupcakes
1 ¼ cups plain flour (150 g)
1 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
2 large eggs, room temperature
½ cup light brown sugar (100 g)
¼ cup white sugar (50 g)
½ cup vegetable or canola oil (120 ml)
1 tsp vanilla extract
1 ½ cups finely grated carrots (about 2 medium carrots)
Chocolate Top Coat
Option 1: 1 baked and fully cooled dense chocolate cake layer, crumbled
Option 2: 18 to 20 chocolate sandwich cookies, finely crushed
Cream Cheese Frosting (Optional Carrot Decoration)
4 oz full fat cream cheese (113 g), softened
¼ cup unsalted butter (56 g), softened
1 ¼ cups icing sugar (150 g)
½ tsp vanilla extract
Orange and green food colouring

Instructions

Preheat the oven to 175°C / 350°F and line a 12 cup muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt until evenly mixed.
In a separate bowl, whisk the eggs, brown sugar and white sugar until smooth and slightly lighter in colour.
Add the oil and vanilla and mix until well combined.
Stir in the grated carrots until evenly distributed.
Add the dry ingredients to the wet mixture and gently mix just until no dry flour remains. Do not overmix.
Divide the batter evenly between the liners, filling each about three quarters full.
Bake for 20 to 22 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a rack and cool completely.
If using chocolate cake crumbs, crumble the cooled cake into fine, soft crumbs using your hands.
If using cookies, crush them finely using a food processor or rolling pin.
Lightly press the crumbs onto the tops of the cooled cupcakes so they fully cover the surface.
To make the frosting, beat the cream cheese and butter together until smooth and creamy.
Add the icing sugar and vanilla and beat until thick and smooth.
Colour most of the frosting orange and a small portion green.
Pipe a small carrot shape on top of each cupcake using the orange frosting, then add a few green lines for the carrot tops.
Chill briefly if needed so the frosting sets, then serve and enjoy.