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Carrot Cupcake Recipe with frosting: Moist carrot cupcake with visible carrot pieces, topped with smooth white cream cheese frosting and sprinkled with chopped nuts and pistachios.

Carrot Cupcake Recipe

Moist Carrot Cupcake Recipe made with oil, pineapple, and freshly grated carrots. They stay soft for up to 4 days and work for beginners or experienced bakers alike. Optional tahini secret ingredient adds nutty depth.
5 from 1 vote
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Course: Dessert, Party Treats, Snack
Cuisine: American, Classic, Homemade
Keyword: 24 carrot cake cupcakes recipe, Best carrot cake cupcakes recipe, Carrot cake cupcakes Allrecipes, Carrot Cake Recipe, Carrot cupcakes Mary Berry, Moist carrot cake cupcakes, Simple carrot cupcake recipe, Steamed carrot cupcake recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 5 minutes
Total Time: 45 minutes
Servings: 24 cupcakes
Calories: 190kcal
Cost: $8

Equipment

  • 1 Muffin tin (12-cup standard muffin tin)
  • 1 Paper Liners (Cupcake liners)
  • 1 Box grater (4-sided box grater (large holes))
  • 1 Mixing bowls (2 mixing bowls + whisk)
  • 1 Rubber spatula (For gently folding batter)
  • 1 Cooling rack (Wire rack for cooling)

Ingredients

  • 1 cup Vegetable Oil - Neutral oil works best
  • 3 large Eggs - Room temperature
  • 1 cup Crushed Pineapple - With juice drained (reserve liquid)
  • 2 teaspoon Vanilla Extract - Pure not imitation
  • 2 cups Fresh Carrots - Shredded not pre-packaged
  • 2 cups All-purpose Flour - Spoon & level don’t scoop
  • 1 ¼ cups Brown Sugar - Packed
  • 2 teaspoon Baking Powder —
  • 1 teaspoon Baking Soda —
  • 2 teaspoon Cinnamon - Ground
  • ¼ teaspoon Nutmeg - Ground
  • ½ teaspoon Fine Sea Salt —

Optional Mix-Ins

  • ½ cup Walnuts or Pecans - Chopped
  • ½ cup Shredded Coconut - Sweetened
  • ½ cup Golden Raisins —
  • 1 teaspoon Orange Zest - Freshly grated

Cream Cheese Frosting

  • 8 oz Cream Cheese - Full-fat softened
  • ½ cup Unsalted Butter - Softened
  • 2 teaspoon Vanilla Extract —
  • 3–4 cups Powdered Sugar - Adjust for sweetness

Instructions

  • Preheat oven to 350°F. Line muffin tin with paper liners. Shred carrots with a box grater. Drain pineapple (reserve liquid). Bring eggs to room temperature.
    Carrot cupcake preparation: Fresh ingredients (carrots, eggs, batter) with partially baked carrot cupcakes in muffin liners.
  • Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in brown sugar, breaking up clumps.
    Egg and pineapple mixture: Bowl with whisked eggs mixed with pineapple chunks using a hand whisk.
  • Whisk eggs until blended. Slowly pour in oil while whisking. Add vanilla and drained pineapple.
  • Pour wet mixture into dry ingredients. Fold gently with spatula. Add shredded carrots and optional mix-ins. Mix until just combined (do not overmix).
    Mixing carrots and walnuts into batter: Wooden bowl filled with batter, grated carrots, and chopped walnuts being folded together.
  • Fill liners ⅔ full. Tap pan on counter to release bubbles. Bake 18–20 minutes until a toothpick shows moist crumbs. Cool in pan for 5 minutes, then transfer to wire rack.
    Baking in the oven: A muffin tin with golden-brown cupcakes rising beautifully in the oven.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 50g | Calories: 190kcal (10%) | Carbohydrates: 25g (8%) | Protein: 2g (4%) | Fat: 9g (14%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 25mg (8%) | Sodium: 160mg (7%) | Potassium: 110mg (3%) | Fiber: 1g (4%) | Sugar: 15g (17%) | Vitamin A: 2200IU (44%) | Vitamin C: 3mg (4%) | Calcium: 30mg (3%) | Iron: 0.7mg (4%)
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