Best 11 Carrot Cupcakes With Cream Cheese Frosting Recipes

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Treat yourself to a delightful culinary adventure with our carrot cupcakes topped with a luscious cream cheese frosting. These moist and flavorful cupcakes are not only a feast for the taste buds but also a visual masterpiece. Made with freshly grated carrots, a symphony of warm spices, and a touch of nuts, each bite is a harmonious blend of flavors and textures. Paired with our velvety cream cheese frosting, these cupcakes elevate any occasion, from casual gatherings to special celebrations. Whether you're a seasoned baker or just starting out, our detailed recipe guides you through every step, ensuring perfect results every time. Dive into this delectable carrot cupcake journey and indulge in a delightful symphony of flavors. In addition to the carrot cupcakes with cream cheese frosting, discover a treasure trove of other tantalizing recipes within this article, including a delectable orange cream cheese frosting that adds a vibrant citrus twist to your cupcakes, a luscious chocolate ganache frosting that transforms them into decadent treats, and a collection of creative cupcake decorating ideas to make your creations Instagram-worthy.

Let's cook with our recipes!

EASY CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Easy Carrot Cupcakes with Cream Cheese Frosting image

Learn how to make the BEST moist and fluffy carrot cupcakes from scratch in under 30 minutes. This one-bowl recipe couldn't get easier. Top with cream cheese frosting and enjoy these delicious carrot cupcakes any time of the year!

Provided by Layla

Categories     Dessert

Number Of Ingredients 14

1 cup flour
2 cups grated carrots
2/3 cup oil of choice (use coconut oil for healthier cupcakes)
2/3 cup sugar
2 eggs
1 teaspoon powdered cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cream cheese (at room temperature)
1/4 cup butter (at room temperature)
1 1/2 cups powdered sugar
2 tablespoons heavy cream (optional)
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees F. Grease 12 muffin tins or line with cupcake liners and set aside. In a large bowl beat the eggs for a few seconds. Gently stir in the grated carrots and oil. Add the rest of the ingredients and stir to combine, about 10 stirs ( be careful not to over mix!).
  • Fill cupcake tins about 2/3 full. Bake for no more than 18-20 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.

Nutrition Facts : ServingSize 1 cupcake with frosting, Calories 326 kcal, Carbohydrate 33 g, Protein 2 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 51 mg, Sodium 248 mg, Fiber 1 g, Sugar 27 g

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

I love to serve lighter desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they're marvelous any time of the year. -Sara Pleso, Sparta Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 17

3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
2 large eggs, room temperature
1/4 cup canola oil
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cups shredded carrots (about 3 medium)
1/4 cup chopped walnuts
FROSTING:
4 ounces reduced-fat cream cheese
3/4 cup confectioners' sugar
1/2 teaspoon lemon juice

Steps:

  • Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 220mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges

CARROT CUPCAKES WITH CREAM CHEESE ICING



Carrot Cupcakes with Cream Cheese Icing image

Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 15

1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
3/4 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8-ounce bar cream cheese, room temperature
3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
  • Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
  • Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
  • For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.
  • Frost cupcakes, and garnish with shredded coconut.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 2h10m

Yield 36 cupcakes

Number Of Ingredients 19

1 cup canola oil
4 large eggs
3 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon baking soda
1 tablespoon vanilla extract
3 cups all-purpose flour
1 1/2 cups unsweetened shredded coconut
1 1/2 cups toasted walnuts
3/4 cup pineapple
2 cups freshly grated carrots (about 4 medium)
1 stick (8 tablespoons) unsalted butter, at room temperature
One 8-ounce package plain cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
Pinch kosher salt
1 to 2 tablespoons milk
Grated nutmeg, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
  • Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
  • For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

Provided by Ellie Krieger

Categories     dessert

Time 1h10m

Yield 10 cupcakes

Number Of Ingredients 17

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
3/4 cup firmly packed light brown sugar
1/4 cup canola oil
2 large eggs
1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
1/2 cup natural applesauce
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces low-fat cream cheese, such as
Neufchatel, at room temperature
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
  • Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
  • Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
  • With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

Very sweet and moist cupcake version of carrot cake. My kids go crazy for these!

Provided by TiffanyKWM

Categories     Cupcakes

Time 1h25m

Yield 12

Number Of Ingredients 15

8 ounces cream cheese, room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
¼ cup grated carrots
2 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup light brown sugar
1 cup grated carrots
1 cup unsweetened vanilla-flavored almond milk
⅓ cup vegetable oil
⅓ cup maple syrup
1 teaspoon vanilla extract

Steps:

  • Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
  • Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
  • Divide the mixture amongst the prepared muffin cups.
  • Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
  • Frost with cream cheese frosting and garnish with grated carrots.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 52.1 g, Cholesterol 20.8 mg, Fat 13.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5 g, Sodium 303.2 mg, Sugar 25.2 g

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cake Cupcakes with Cream Cheese Frosting image

I love carrot cake, but most recipes are a bit too sweet for my tastes, especially the frosting. These are more savory, but still sweet enough to enjoy for dessert.

Provided by Zepheera

Time 1h15m

Yield 18

Number Of Ingredients 21

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 ½ cups dark brown sugar
¾ cup sour cream
½ cup white sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups freshly grated carrots
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 cups confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
  • Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
  • Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 51.7 g, Cholesterol 72.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 335.3 mg, Sugar 37.9 g

SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Simple Carrot Cake Cupcakes with Cream Cheese Frosting image

Super moist carrot cake starts with freshly grated carrots! These carrot cake cupcakes are tender, lightly spiced, and full of flavor. Paired with a sweet and slightly tangy cream cheese frosting, they're a guaranteed crowd-pleaser that will take any spring celebration from good to great! Customize your mix-ins and decorate as desired.

Provided by eatcakebemerry

Categories     Cupcakes

Time 1h15m

Yield 18

Number Of Ingredients 20

1 cup white sugar
4 ounces unsweetened applesauce
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups freshly grated carrots
¼ cup raisins
¼ cup shredded sweetened coconut
¼ cup crushed pineapple, drained
¼ cup chopped pecans
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
  • Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
  • Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 46.4 g, Cholesterol 47.9 mg, Fat 16.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 162.8 mg

CARROT CUPCAKE WITH CINNAMON CREAM CHEESE FROSTING



Carrot Cupcake with Cinnamon Cream Cheese Frosting image

This is a simple carrot cupcake that is moist and great for people who don't like nuts! I use about half a bag of baby carrots and chop them in a food processor.

Provided by Ilovecookies78

Categories     Desserts     Cakes     Cupcake Recipes

Time 45m

Yield 30

Number Of Ingredients 15

2 ½ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
½ teaspoon salt
1 ½ cups white sugar
½ cup brown sugar
4 eggs
1 ½ cups vegetable oil
1 ½ cups shredded carrots
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
3 cups confectioners' sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
  • Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  • Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.

Nutrition Facts : Calories 300 calories, Carbohydrate 34.7 g, Cholesterol 41.1 mg, Fat 17.4 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 5.5 g, Sodium 159.5 mg, Sugar 25.7 g

CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING



Carrot Cupcakes with White Chocolate Cream Cheese Icing image

This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.

Provided by BAKERAMA

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h55m

Yield 12

Number Of Ingredients 21

2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 ⅛ cups white sugar
⅓ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
  • Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
  • Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g

CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Carrot Cake Cupcakes with Lemon Cream Cheese Frosting image

The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.

Provided by McCormick Spice

Categories     Desserts     Frostings and Icings     Lemon

Time 50m

Yield 24

Number Of Ingredients 15

2 cups flour
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons McCormick® Cinnamon, Ground
½ teaspoon McCormick® Nutmeg, Ground
½ teaspoon salt
1 ¼ cups vegetable oil
4 eggs, lightly beaten
1 tablespoon McCormick® Pure Vanilla Extract
3 cups finely grated carrots
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon McCormick® Pure Lemon Extract
1 (16 ounce) box confectioners' sugar
1 tablespoon milk, or as needed

Steps:

  • Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  • For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.2 g, Cholesterol 51.5 mg, Fat 19.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 165.9 mg, Sugar 35.8 g

Tips:

  • Use fresh, high-quality carrots for the best flavor and texture.
  • Grate the carrots finely so that they blend well into the batter.
  • Do not overmix the batter, as this can make the cupcakes tough.
  • Fill the cupcake liners only 2/3 full, as they will rise during baking.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.
  • For a lighter frosting, use low-fat cream cheese.
  • If you don't have a piping bag, you can use a spoon to spread the frosting on the cupcakes.
  • Garnish the cupcakes with carrot shavings, chopped nuts, or sprinkles.

Conclusion:

Carrot cupcakes with cream cheese frosting are a delicious and festive treat that is perfect for any occasion. They are moist, flavorful, and have a beautiful orange color. The cream cheese frosting is rich, tangy, and perfectly complements the carrot cake. These cupcakes are sure to be a hit with everyone!

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