buttercream & frosting/ cupcakes & muffins

Super Moist Carrot Cake Cupcakes

You will love these Super Moist Carrot Cake Cupcakes because they are so easy to make and taste incredibly delicious! They are light and fluffy with a nice hint of cinnamon that’s paired with thick and luscious cream cheese frosting. Drizzle on some caramel sauce and top them with some chopped walnuts for the perfect springtime dessert! If you’d rather skip the frosting, just add some butter to the cupcakes while they’re still warm from the oven. YUM!

Recipe updated and fresh new photos! 4.9.2020

Angled image of super moist carrot cake cupcakes with caramel and walnuts on top | All Images © Beyond the Butter™
Overhead closeup image of Carrot Cake Cupcakes | © Beyond the Butter™
Angled image of super moist carrot cake cupcakes with caramel and walnuts on top | All Images © Beyond the Butter™

As a kid I thought these Super Moist Carrot Cake Cupcakes (or just carrot cake in general) sounded so wrong. I mean, carrots in a dessert?

Eww, no thanks—I’ll pass!

I don’t know why, and I’m laughing to myself as I write this, but I also just thought it was something only my parents, grandparents, and all their friends ate at different church functions.

It probably wasn’t until my late 20’s or early 30’s before I ever actually had carrot cake and my immediate reaction was okay wow, you really can’t taste the carrots at all! And I even like carrots—plain, in a salad, or cooked in a beef stew. I just never thought having them in my dessert sounded very appealing.

How wrong I was!

Angled image of super moist carrot cake cupcakes with caramel and walnuts on top | All Images © Beyond the Butter™
Overhead closeup image of Carrot Cake Cupcakes | © Beyond the Butter™

what ingredients do I need to make super moist carrot cake cupcakes

For the carrot cake cupcakes you’ll need the following ingredients:

  • All-Purpose Flour
  • Baking Soda
  • Cinnamon
  • Salt
  • Vegetable Oil – you can use coconut oil as well!
  • Granulated Sugar
  • Large Eggs – these should be at room temperature
  • Carrots – I used 3 medium-size carrots for this recipe (cleaned and peeled). Finely grated will give you beautifully moist carrot cake cupcakes!
  • Walnuts – chopped and are used as an optional topping. If you’d like to add them to the cupcake batter, use 1/2 cup and fold them in when you fold in the grated carrots.
  • Caramel Sauce – you can use homemade, melted down caramel squares (with 1 tablespoon of heavy cream or water), or the kind used for topping ice cream (in a squeeze bottle).

For the cream cheese frosting, you’ll need the following ingredients:

  • Unsalted Butter – needs to be at room temperature
  • Cream Cheese – this does too!
  • Vanilla Extract
  • Confectioners Sugar – while not required, it’s a good idea to sift the confectioners sugar to avoid any lumps in your frosting. It helps when piping your cupcakes too!
Angled image of super moist carrot cake cupcakes with caramel and walnuts on top | All Images © Beyond the Butter™
Overhead closeup image of Carrot Cake Cupcakes | © Beyond the Butter™

what baking equipment will I need to make carrot cake cupcakes?

  • Hand mixer, stand mixer, or—for the carrot cake cupcakes only— a large-size mixing bowl and a whisk. You’ll need either the hand mixer or stand mixer for the cream cheese frosting!
  • Microplane Grater – best for grating the carrots
  • Spatulas
  • Medium Size OXO Cookie Scoop – very helpful tool for scooping the cupcakes batter into the liners. I used the 1 1/2 tablespoon size cookie scoop.
  • 2 Standard Size Cupcake Tins
  • Cupcake Liners

optional piping tools for cream cheese frosting

  • Large Piping Bag
  • Wilton 2D Piping Tip – the 2D worked perfectly with the amount of cream cheese frosting used in this recipe.
  • Icing Angled Spatula
KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
Wilton Wave Cupcake Liners – Black, 24 count
OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
Katgely White Tulip Baking Cups (Pack Of 200): Paper Muffin Liners, Elegant Wrappers For Standard Sized Cupcakes, Non-Stick And Grease-Proof
Norpro Cookie Scoop (2 Tablespoon)
Wilton White Mini Baking and Party Cups – 350 Count
Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan, 24-Cup
GIR Ultimate Whisk 2-Piece Set
Wilton Icing Spatula Set for Baking, 3-Piece – 13 and 9-Inch Angled and 11-Inch Straight Spatulas
Microplane 42101 Artisan Coarse Cheese Grater and Kitchen Utensil
Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
Bob’s Red Mill Super Fine Almond Flour, 16 oz.
GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
OXO International Medium Cookie Scoop
Anchor Hocking 10pc Glass Mixing Bowl Set
Joseph Joseph Shake-It Self-Tapping Sieve, Large
Wilton 12-cup Muffin Pan
Cooling Rack Stainless Steel Half size – Commercial Grade Steel 11.5″ x 16.5″ | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
Baker’s Joy Cake Pan Spray
Print
Angled image of super moist carrot cake cupcakes with caramel and walnuts on top | All Images © Beyond the Butter™

Super Moist Carrot Cake Cupcakes

  • Author: Jennifer
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: Approx. 15 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: Dessert

Description

These Super Moist Carrot Cake Cupcakes are so light and fluffy with a nice hint of the cinnamon, they will be devoured as soon as you slather on the cream cheese frosting! They’re also perfect warm with just little bit of butter (instead of using the frosting).


Scale

Ingredients

carrot cake cupcakes

  • 1 cup (138 grams) All-Purpose Flour
  • 1 teaspoon (7 grams) Baking Soda
  • 1 teaspoon (5 grams) Cinnamon
  • 1/4 teaspoon (3 grams) Salt
  • 3/4 cup (175 ML) Vegetable Oil
  • 1 cup (219 grams) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 1/2 cups (142 grams or roughly 3 medium-large size) Carrots, finely grated
  • Chopped Walnuts, for topping (optional)
  • Caramel Sauce, for topping (optional)

cream cheese frosting

  • 1/2 cup (113 grams) Unsalted Butter, room temperature
  • 8 ounces (226 grams) Cream Cheese, room temperature
  • 1 teaspoon Vanilla Extract
  • 4 cups (500 grams) Confectioners Sugar, sifted (optional, but highly recommended)

Instructions

carrot cake cupcakes

  1. Line 2 cupcake tins with cupcake liners and set aside.
  2. Adjust the oven rack to the 2nd level position and preheat the oven to 350ºF.
  3. Whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  4. In a separate bowl, finely grate the carrots.
  5. Using a hand-held mixer, stand mixer with a paddle attachment (or a mixing bowl and whisk) mix together the oil and sugar on medium-high speed until well blended.
  6. Add in each egg one at a time, blending completely before adding the next. Scrape down the sides of the bowl as needed.
  7. With the mixer on low, slowly add in the dry mixture until blended, but be careful not to not over mix. Then, using a spatula, fold in the grated carrots.
  8. Using a 1 1/2 tablespoon-size cookie scoop, fill each cupcake liner 1/2 way full and place the cupcake tins side-by-side in the oven. The second cupcake tin will only have 2-3 cupcakes.
  9. Bake for 18-20 minutes at 350ºF or until an inserted toothpick into the center of the cupcakes comes out clean.
  10. Remove from oven and allow to cool for 5 minutes before removing them from the cupcake tins. Cool completely on a cooling rack.

cream cheese frosting

  1. Using a hand-held mixer or stand mixer with a paddle attachment beat together the butter and cream cheese on medium-high speed until well blended, smooth, and creamy.
  2. Add in the vanilla extract.
  3. Reducing the mixer speed to low, add in the sifted confectioners sugar one cup at a time until completely mixed. If you feel the frosting needs to be thicker, add a little bit of confectioners sugar until the desired consistency is achieved.
  4. Frost cooled carrot cake cupcakes with cream cheese frosting using an offset spatula or a piping bag and a Wilton 1A piping tip. Using this piping tip and a thick layer of frosting, you will have enough to frost all the cupcakes. If you plan to frost them with a thinner layer of frosting you can half this recipe.

Notes

  • Baking times listed do include cooling of cupcakes after baking.
  • Using the Wilton 1A piping tip and a thick layer of frosting, you will have enough to frost all the cupcakes. If you plan to frost them with a thinner layer of frosting you can half this recipe.
  • Recipe adapted from the 2001 Taste of Bedminster Elementary recipe book.

Keywords: super moist carrot cake cupcakes, carrot cake cupcakes, carrot cake, moist carrot cake, carrot cake recipes, carrot cake cupcake recipes

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2 Comments

  • Reply
    Tori
    April 24, 2020 at 7:37 PM

    Super easy recipe to make and makes just the right amount! It was very quick to make as well. And Of course, they taste amazing!

  • Reply
    Margaret
    May 11, 2020 at 10:17 PM

    This recipe is super easy to make and the results are amazing! This cupcakes are super tasty and perfectly moist. The icing is creamy and delicious. I highly recommend this recipe if you have extra carrots laying around and love carrot cake as much as I do!

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