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5 from 1 vote

Carrot Cake Cupcakes with Cream Cheese Frosting

Guaranteed to be moist and delicious, this homemade from scratch Carrot Cake Cupcakes with Cream Cheese Frosting recipe is sure to be a winner!
Prep Time10 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, cream cheese frosting, cupcakes
Servings: 24
Calories: 196kcal
Author: Kasey Schwartz


  • 4 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups grated carrots


  • Combine dry ingredients - flour, cinnamon, baking soda, baking powder and salt in a large bowl. Beat the eggs, sugar and oil in a separate bowl.
  • Add dry ingredients to wet egg mixture.
  • Stir in carrots and mix well.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350°F for 20 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing form pans to wire racks.
  • Frost with Cream Cheese Frosting
  • Top with adorable hand-made fondant carrots, walnuts or cake crumbs from one of the carrot cupcakes.


Calories: 196kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 39mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg